Foolproof Roast Beef And Vegetable Recipes

POT ROAST WITH VEGETABLES

Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

FOOLPROOF ROAST BEEF AND VEGETABLE

Foolproof Roast Beef and Vegetable image

This is a fool-proof recipe for medium-rare beef. It has never failed me. Adjust time accordingly if you want it rare or well done, but only by a minute or two. If the roast size in not an even number (say 4 1/2 lbs) roast for the lesser amount of time if you like it med-rare. Another minute or two for the 1/2 pound is not suggested. Roast time is for a 4 lb roast.

Provided by dojemi

Categories Meat

Time 43m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs roast
1 small red potatoes, cut in 1/2
sweet onion, sliced in quarters
carrot, cut into 2 inch pieces
garlic pepper seasoning
salt
oil

Steps:

Place all vegetables in a zip-lock bag.
Add enough oil to lightly coat.
Remove from bag (I know, I know, this makes sense but one reviewer thought some people might put the entire bag in the oven - insert shocked face) and place vegetables in the roasting pan.
Place roast on top of vegetables.
Sprinkle roast generously with the garlic pepper (see note below).
Sprinkle vegetables with garlic pepper and salt.
Roast at 500 degrees (yes 500 degrees) for (7) seven minutes (yes seven) per pound.
Roast will be medium-rare.
Remove from oven and allow roast sit for 20 minutes or more before carving.
Note: It is believed that adding salt to uncooked meat will draw out the juices.
I always sprinkle with salt when roast is done.

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