ROOT VEGETABLE POT ROAST
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
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, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
HERB POT ROAST AND VEGETABLES
I have tried many different roast recipes and this one is by far the best I have found. Don't be afraid of the amount of herbs--this is to die for.
Provided by kzbhansen
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
- Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
- Pour the water over the vegetables.
- Cover with foil and bake at 350° for 2 to 2 1/2 hours.
- Serve with the pan juices.
Nutrition Facts : Calories 209.7, Fat 0.5, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 47.8, Fiber 6.7, Sugar 6.7, Protein 5.9
HERB-STUFFED YANKEE POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 325 F. Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference. Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour. Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours. Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot. Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender. Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper. To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.
POT ROAST WITH ROASTED ROOT VEGETABLES
Steps:
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
- Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.
POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g
HERB ROASTED ROOT VEGETABLES
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts :
HERBED POT ROAST
I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.
Nutrition Facts : Calories 469 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 677mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 38g protein.
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