VEGETABLE POT ROAST RECIPES
POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 10 minutes
Cook Time 02 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Nutrition Facts : Calories 287 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 28g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 27g protein. Diabetic Exchanges 4 lean meat
ROOT VEGETABLE POT ROAST RECIPE - BETTYCROCKER.COM
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
- Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
- Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Facts : Calories 460 , CarbohydrateContent 21 g, FatContent 1/2 , FiberContent 6 g, ProteinContent 35 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 550 mg
More about "vegetable pot roast recipes"
ROOT VEGETABLE POT ROAST RECIPE: HOW TO MAKE IT
During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina
From tasteofhome.com
Reviews 2
Total Time 07 hours 30 minutes
Category Dinner
Calories 421 calories per serving
From tasteofhome.com
Reviews 2
Total Time 07 hours 30 minutes
Category Dinner
Calories 421 calories per serving
- In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
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SLOW-COOKER ROOT VEGETABLE POT ROAST RECIPE - PILLSBURY.COM
Flavorful root vegetables and hearty pot roast simmer in the slow cooker all day long for an easy homemade family dinner.
From pillsbury.com
Total Time 8 hours 25 minutes
Calories 500 per serving
From pillsbury.com
Total Time 8 hours 25 minutes
Calories 500 per serving
- Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender. Serve beef with vegetables and cooking liquid. Garnish with parsley.
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POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES | ALLRECIPES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
From allrecipes.com
Total Time 1 hours 15 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 496.6 calories per serving
From allrecipes.com
Total Time 1 hours 15 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 496.6 calories per serving
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
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PERFECT POT ROAST (SLOW-COOKER) RECIPE - FOOD.COM
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
From food.com
Reviews 4.5
Total Time 3 hours 10 minutes
Calories 343.8 per serving
From food.com
Reviews 4.5
Total Time 3 hours 10 minutes
Calories 343.8 per serving
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
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QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST RECIPE ...
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.
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Reviews 5.0
Total Time 25 minutes
Calories 157 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 157 per serving
- Best served with crusty bread alongside.
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ROASTED VEGETABLE RECIPES | BBC GOOD FOOD
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From bbcgoodfood.com
From bbcgoodfood.com
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10 BEST CROCK POT POT ROAST WITH VEGETABLES RECIPES | YUMMLY
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EASY STOVETOP POT ROAST WITH VEGETABLES RECIPE
Mar 09, 2005 · 3- to 4- pound pot roast. 1 (10 3/4-ounce) can condensed cream of mushroom soup (undiluted) 1 envelope dry onion soup mix. 1 to 2 cups water (or low sodium beef stock) 6 medium potatoes (peeled and quartered) 6 carrots (sliced into 2-inch pieces) 2 tablespoons all-purpose flour. 1/4 cup water.
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10 BEST CROCK POT POT ROAST WITH VEGETABLES RECIPES | YUMMLY
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EASY STOVETOP POT ROAST WITH VEGETABLES RECIPE
Nov 30, 2020 · This easy pot roast is simmered to perfection on the stovetop, a cooking method referred to as braising.The recipe includes carrots and potatoes, making it a hearty and complete meal, and the condensed cream of mushroom soup adds body and, along with the onion soup mix, rich flavor to the broth.
From thespruceeats.com
From thespruceeats.com
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CLASSIC POT ROAST (OVEN, IP & CROCKPOT DIRECTIONS ...
Sep 20, 2021 · CLASSIC POT ROAST WITH VEGETABLES. One of the most popular recipes on the site is Ultimate Slow Cooker Pot Roast and for good reason. It is an amazingly easy recipe that thousands of readers have enjoyed for dinner.
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A POT ROAST RECIPE THAT RESEMBLES MOM’S HOME COOKING | FOX ...
Jan 02, 2022 · Place the oil in the bottom of your cast-iron pan, if using, and turn the heat on the burner to medium-high. Preheat your grill to 275 °F. Season the piece of beef well with salt, pepper, onion ...
From foxnews.com
From foxnews.com
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EASY POT ROAST RECIPE FROM JENNY JONES | JENNY CAN COOK
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From jennycancook.com
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BEEF POT ROAST AND WINTER VEGETABLES - MY FOOD AND FAMILY
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From myfoodandfamily.com
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POT ROAST WITH ROOT VEGETABLES RECIPE OFFERED – RED BLUFF ...
Dec 28, 2021 · Add vegetables; continue cooking, covered, 30-45 minutes or until pot roast and vegetables are fork tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid.
From redbluffdailynews.com
From redbluffdailynews.com
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