Beef Pot Roast With Lima Beans Recipes

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

POT ROAST, VEGETABLES, AND BEER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
• Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

POT ROAST WITH SOY OR LIMA BEANS

Steps:

• Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
• Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
• When meat is done, taste, and add salt if needed; serve with beans and sauce.

BEEF POT ROAST WITH LIMA BEANS

Steps:

• Place beef in a 5-quart casserole. In a large bowl, combine onion soup mix, broth, and water; pour over meat. Bake, covered, in a 425' oven for 1 hour. Meanwhile, cut carrots into 1" chunks. Remove casserole from oven and stir carrots into cooking liquid. Return to oven and bake, covered, for 1-1/4 more hours or until meat is tender when pierced; add more water if needed. Skim and discard fat from juices. Stir lima beans into juices. Return casserole to oven and continue baking, covered, for 25 more minutes or until beans are tender.

BEEF ROAST WITH PINTO BEANS

Steps:

• Place pinto beans in bottom of crock pot.
• Add rotel, green chile, spices and onion and mix.
• Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
• Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
• Do NOT add the salt before the beans are fully cooked or your beans will not get tender!

RICK'S BEEF POT ROAST - CROCK POT

Steps:

• Mix flour with salt and pepper and dredge meat with mixture. Place pot roast and vegetables to crock. Add water to cover. Cover and cook on low 6 to 8 hours. One-half hour before serving, a canned vegetable (green beans, lima beans, etc.) may be added if desired.
• If gravy is too thin, turn heat to high and add 2 tablespoons cornstarch dissolved with 1/4 cup cool water during the last half hour. I keep a small pickle jar handy to shake the cornstarch and water together. Flour can be used in place of the cornstarch, but doesn't seem to work as well because the crockpot doesn't quite reach a good boil.
• VARIATION:.
• Add 1 can of tomatoes before adding the water.