THYME AND GARLIC CHUCK ROAST WITH VEGGIES
Flavorful and cooked to perfection, this chuck roast is comfort food to the max. It's a fantastic way to prepare beef roast and vegetables. The garlic and thyme combination is perfect for this chuck roast. Adding the veggies in the last hour keeps them from overcooking but they cook long enough to soak up all the flavors. This is...
Provided by Tami Conklin
Categories Roasts
Time 4h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425 F. Put 2 Tbsp of olive oil in a skillet. Brown both sides of the chuck roast.
- 2. Then put into a roaster pan. Next, peel and slice the garlic. Put into the same skillet with drippings and saute until lightly browned. Now put the garlic on top of the roast. Add 2 cups of water to the skillet to loosen any remaining drippings. Pour this over the roast. Sprinkle the thyme and parsley on top of the garlic.
- 3. Cover and cook for 2 hours at 425 F. While this is cooking prepare your veggies to add to the roast.
- 4. After 2 hours, add 1 more cup of water, the vegetables and diced tomatoes to the roasting pan. Stir gently.
- 5. Cook roast for 1 more hour checking for the tenderness of the meat (it's done when the meat shreds with a fork and potatoes are tender, not mush).
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 4h20m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
- Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
- Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
- Preheat the oven to 325 F.
- Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
- Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
- Serve and enjoy!
Nutrition Facts : Calories 914 kcal, Carbohydrate 49 g, Cholesterol 242 mg, Fiber 6 g, Protein 84 g, SaturatedFat 13 g, Sodium 609 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 20 g
POT ROAST WITH VEGETABLES
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
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
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
Provided by Stephen Shafer
Categories One Dish Meal
Time 4h20m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 14
Steps:
- HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
- STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
- DISCARD thyme sprigs and bay leaves before serving.
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