Beef Pot Roast With Root Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

ROOT VEGETABLE POT ROAST



Root Vegetable Pot Roast image

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

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

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

POT ROAST WITH WINTER ROOT VEGETABLES



Pot Roast with Winter Root Vegetables image

Provided by Bruce Aidells

Categories     Beef     Garlic     Braise     High Fiber     Dinner     Bacon     Root Vegetable     Red Wine     Winter     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Steps:

  • Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
  • Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
  • Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

ROOT VEGETABLE POT ROAST



Root Vegetable Pot Roast image

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

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 8 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) reduced-sodium beef broth
2 chai black tea bags
2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch wedges
2 celery ribs, cut into 1/2-inch pieces
1 tablespoon olive oil
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, thinly sliced
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • 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 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.

Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.

BEEF STEW WITH ROASTED ROOT VEGETABLES



Beef Stew With Roasted Root Vegetables image

It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Inspired by Food Network Although this recipe originally calls for pot roast, I prefer large chunks of stew meat. I also toss several mushrooms into the gravy while baking.

Provided by Chicagoland Chef du

Categories     Vegetable

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs beef stew meat, large chunks or 3 lbs pot roast
kosher salt, to taste
pepper, to taste
3 tablespoons canola oil or 3 tablespoons olive oil
2 -3 tablespoons flour
1 large onion, peel and sliced thick in rounds
5 garlic cloves, peel and smashed
1 (15 ounce) can plain diced tomatoes with juice
1/2 cup dry red wine, good enough to drink
2 cups beef broth
2 teaspoons dried thyme leaves
2 whole bay leaves
2 medium red onions, peeled, sliced thick
3 large carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
3 -4 yukon gold potatoes, peels on and cut into chunks
3 tablespoons olive oil
kosher salt, season to taste
fresh ground black pepper, season to taste

Steps:

  • Preheat the oven to 350°.
  • Heat a large Dutch oven, with a lid, over medium-high heat.
  • In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
  • Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
  • Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
  • Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
  • Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
  • Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
  • Add the beef broth, thyme, and bay leaves, and bring to a boil.
  • Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
  • Cook until the meat is just tender, about 1 1/2 hours.
  • Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
  • Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
  • NOTE: Add more root veggies as you like. cut to similar size.
  • The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
  • Once the meat comes out of the oven, raise the temperature to 450 degrees F.
  • Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
  • While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

Nutrition Facts : Calories 692.3, Fat 31.6, SaturatedFat 6.8, Cholesterol 145.2, Sodium 827, Carbohydrate 44.1, Fiber 6.2, Sugar 10.1, Protein 55.6

BEEF POT ROAST WITH ROOT VEGETABLES



Beef Pot Roast With Root Vegetables image

This pot roast is the recipe I have been making all my cooking life The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.

Provided by Sageca

Categories     Vegetable

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 10

6 -8 lbs roast beef blade roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, finely chopped
4 cups beef broth
2 onions, cut in 1/2
8 carrots
8 yukon gold potatoes

Steps:

  • Pat roast dry; season with salt and pepper.
  • Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
  • Remove roast from pan and place in roasting pan.
  • Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
  • Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
  • Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
  • Remove beef and vegetables to serving platter; keep warm.
  • Skim any fat from juices; pour both into gravy bowl.
  • Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.

Nutrition Facts : Calories 189.9, Fat 2.3, SaturatedFat 0.5, Sodium 641.6, Carbohydrate 38.7, Fiber 5.1, Sugar 6.4, Protein 5.1

POT ROAST WITH ROASTED ROOT VEGETABLES



Pot Roast with Roasted Root Vegetables image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

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.

SLOW COOKER BRAISED POT ROAST WITH ROOT VEGETABLES



Slow Cooker Braised Pot Roast With Root Vegetables image

Low heat slow cooking ensures a tender, juicy roast. Make this easy Slow Cooker Braised Pot Roast with Root Vegetables recipe for a comforting meal to satisfy everyone deliciously.

Yield Serves 6

Number Of Ingredients 17

1 (3-pound) Certified Angus Beef ® English roast or chuck arm roast
1 tablespoon kosher salt
2 teaspoons ground pepper
1/3 cup flour
3 tablespoons canola oil
1 medium onion, peeled and chopped
1 apple, quartered, peeled and chopped
1 teaspoon dried oregano
1 teaspoon ground sage
1 teaspoon dried thyme
2 cups red wine blend
2 cups beef stock
5 bay leaves
3 medium Yukon gold potatoes, peeled and chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 sweet potatoes, peeled and chopped

Steps:

  • Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
  • Add remaining flour, onion, apple and dried herbs to pan and sauté over medium heat for 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low 5 hours.
  • Skim excess fat from surface and add potatoes, carrots, parsnips and sweet potatoes to slow cooker. Cover and cook an additional 2-3 hours on low until pot roast is fork tender and vegetables are soft.

BEEF ROAST WITH ROOT VEGETABLES



Beef Roast with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 12h20m

Yield 4 servings (with leftovers for 2 additional meals)

Number Of Ingredients 13

1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
  • Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

More about "beef pot roast with root vegetables recipes"

EASY POT ROAST WITH ROOT VEGETABLES | I HEART RECIPES
easy-pot-roast-with-root-vegetables-i-heart image
2017-01-08 Easy Pot Roast recipe, using top round beef roast, and cooked in the dutch oven ( or slow cooker!). Also this beef roast recipe includes a lot of …
From iheartrecipes.com
5/5 (1)
Total Time 3 hrs
Category Dinner


INSTANT POT BEEF ROAST WITH ROOT VEGETABLES AND HOMEMADE ...
instant-pot-beef-roast-with-root-vegetables-and-homemade image
2018-10-02 On Sunday mornings, Mom would put a beef roast in the slow-cooker, and then surround that hearty roast with a layer of root vegetables, …
From livesimply.me
4.8/5 (6)
Total Time 2 hrs
Category Main Course
Calories 441 per serving
  • Season the roast with 3/4 teaspoon of salt, pepper, and paprika. Evenly season both sides of the roast with the seasoning.
  • In the hot Instant Pot, sear the roast on both sides for a few minutes. Remove the roast to a plate.
  • Using a medium-size bowl, mix the Worcestershire sauce, mustard, and 1 teaspoon of salt with beef broth/stock (or chicken or vegetable broth/stock). Add a bit of this liquid to the Instant Pot to scrape up any browned bits on the bottom of the pot. It is important nothing is stuck. If food is stuck on the base of the Instant Pot, you may get a burn notice later on. <--This is true with anything you make in the Instant Pot.


ONE PAN BEEF ROAST WITH ROOT VEGETABLES
one-pan-beef-roast-with-root-vegetables image
Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto …
From beefitswhatsfordinner.com
Cuisine American
Category Entrée
Servings 10
Total Time 2 hrs 15 mins
  • Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat.
  • Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare.
  • Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender.


AUTUMN POT ROAST WITH ROOT VEGETABLES - BEEF
autumn-pot-roast-with-root-vegetables-beef image
Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep …
From beefitswhatsfordinner.com
Cuisine American
Category Entrée
Servings 6-8
Total Time 3 hrs 30 mins
  • Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
  • Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  • Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.


POT ROAST WITH ROOT VEGETABLES | BETTER HOMES & GARDENS
pot-roast-with-root-vegetables-better-homes-gardens image
2011-06-14 Pour the 1 cup beef broth and the wine or additional beef broth over roast. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours. …
From bhg.com
3.9/5 (7)
Calories 274 per serving
  • Trim fat from roast. For rub, in a small bowl, stir together the 2-1/2 teaspoons garam masala and the 1/2 teaspoon salt. Sprinkle rub evenly over meat; rub in with your fingers. In a 4-quart Dutch oven, cook meat in hot oil until browned, turning to brown evenly on all sides. Drain off fat.
  • Pour the 1 cup beef broth and the wine or additional beef broth over roast. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.
  • Add carrots, potatoes, parsnips, rutabaga, and onion to beef mixture. Return to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until beef and vegetables are tender. Transfer beef and vegetable mixture to a platter, reserving cooking liquid; keep warm.
  • Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1-1/2 cups of the cooking liquid; return to the Dutch oven. Discard remaining cooking liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 10 servings.


BEEF POT ROAST RECIPE WITH ROOT VEGETABLES | THE BEACHBODY ...
beef-pot-roast-recipe-with-root-vegetables-the-beachbody image
2016-01-18 Instructions. Preheat oven to 350° F. Heat oil in large oven-proof saucepot (or Dutch oven) over medium-high heat. Season beef with salt and …
From beachbodyondemand.com
4.6/5 (5)
Total Time 2 hrs 5 mins
Category Main Course
Calories 292 per serving


SLOW-COOKED BEEF POT ROAST WITH WINTER ROOT VEGETABLES ...
slow-cooked-beef-pot-roast-with-winter-root-vegetables image
2016-01-22 Place vegetables in Dutch Oven or roasting pan and the roast on top of them. Add seasoning and pour liquids into pan. Reduce oven heat to 275F …
From freshrootsfarmmb.com
Servings 4-6
Estimated Reading Time 2 mins
Category Main Dish


8 & $20 RECIPE: BEEF POT ROAST WITH ROOT VEGETABLES | …
8-20-recipe-beef-pot-roast-with-root-vegetables image
2018-01-23 Beef Pot Roast with Root Vegetables. Pair with a medium-bodied Cabernet Sauvignon that skews toward a red fruit flavor profile, such as 19 Crimes Cabernet Sauvignon South Eastern Australia 2014 (89 points, $13). As an …
From winespectator.com


INSTANT POT ROAST BEEF AND VEGETABLES - A CLASSIC RECIPE
2021-01-13 When the display reads HOT, add pot roast and sear for 4-5 minutes on each side. Remove and set aside. Turn Instant Pot Off/Cancel. Add beef broth to the pot and deglaze by …
From makeyourmeals.com
Servings 6
Estimated Reading Time 6 mins
Category Main Dish
  • When the display reads HOT, add pot roast and sear for 4-5 minutes on each side. Remove and set aside.
  • Turn Instant Pot Off/Cancel. Add beef broth to the pot and deglaze by scraping any bits off the bottom of the pot.


BRAISED ROAST WITH ROOT VEGETABLES RECIPE | HEALTH.COM
2015-04-17 Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer. Top with onions. Cover tightly and transfer to oven. Step 3. Cook for 2 hours in …
From health.com
Servings 6
Calories 277 per serving
  • Preheat oven to 325°. Season beef with salt and pepper, and heat olive oil over medium-high heat. Sear beef thoroughly on all sides, about 5-6 minutes per side, until it is a deep, mahogany brown. Transfer the beef to a plate.
  • Add garlic to pan with allspice berries and fennel seeds, and sauté for 1 minute to release fragrance. Pour in wine and scrape up bits left in the pan. Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer. Top with onions. Cover tightly and transfer to oven.
  • Cook for 2 hours in oven. Remove pot, flip beef, and add remaining vegetables in with the meat. Cover again, and cook for an additional 45 minutes.
  • When beef is fork-tender, transfer meat to a cutting board and arrange vegetables on a large platter. Cover both with foil. Uncover pot and reduce juices on the stovetop over medium-high heat for 10 minutes, then transfer to a sauceboat. Slice roast thinly across the grain, and arrange on the platter. Serve sauce alongside beef and vegetables.


PINOT NOIR-BRAISED POT ROAST WITH ROOT VEGETABLES RECIPE ...
2016-09-27 Step 2. Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and …
From foodandwine.com
4/5 (2)
Category Pot Roast
Servings 4
Total Time 2 hrs 30 mins
  • Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.
  • Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.
  • Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.
  • Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.


BEEF ROAST WITH ROOT VEGETABLES & PAN GRAVY
2021-08-10 Place all Level 1 ingredients, except the cornstarch and water in the pot and stir until combined. Step 2. In a large bowl, add the carrots, onions, potatoes, 1 tablespoon canola oil, salt, and pepper and toss until evenly combined. Step 3. Rub the remaining 1 tablespoon canola oil on the roast then season generously with salt and pepper. Step 4.
From ninjatestkitchen.com
Servings 4
Total Time 45 mins
Category Steamcrisp™ Easy Meals


CROCKPOT POT ROAST RECIPE WITH ROOT VEGETABLES AND GRAVY
2008-09-24 Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours. Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and ...
From thespruceeats.com
4.5/5 (11)
Total Time 9 hrs 20 mins
Category Dinner, Entree
Calories 891 per serving


CLASSIC POT ROAST WITH ROOT VEGETABLES | COOK'S ILLUSTRATED
Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds.
From cooksillustrated.com
Servings 6-8
Calories 4557 per serving
Category Main Courses, Roasts


ONE PAN BEEF ROAST WITH ROOT VEGETABLES
Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to ...
From certifiedangusbeef.com
Cuisine American
Category Roasts, One Pan
Servings 10


POT ROAST WITH ROASTED ROOT VEGETABLES RECIPE | SANDRA LEE ...
Get Pot Roast with Roasted Root Vegetables Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Valentine's Day; Comfort Food; See All Recipes. Recipe of the Day. Nian Gao . Trending Recipes. Cacio e Pepe …
From carrot.recipes.does-it.net


BEEF POT ROAST WITH ROOT VEGETABLES RECIPES
Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours. Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender. Remove beef and vegetables to serving platter; keep warm.
From tfrecipes.com


BEEF AND ROOT VEGETABLES BRAISED IN RED WINE - LIDIA
Season with the remaining teaspoon salt. Add 3 cups hot stock, and put the roast in the pan. Cover, and bake 1½ hours. After 1½ hours, add the remaining 2 cups stock, the rutabagas or turnips, and the 2 onions cut into chunks. Cover the pot, and continue to bake until the meat and vegetables are very tender, about 1 to 1½ hours more.
From lidiasitaly.com


BRAISED BEEF POT ROAST WITH ROOT VEGETABLES | EXPERIENCE LIFE
After two hours, add mixed root vegetables to pan. After one more hour, check to see if roast is tender and vegetables are soft. If not, check again every 20 minutes. When done, reduce oven temperature to 250 degrees F. Place roast and vegetables on a covered tray in oven to keep warm while you prepare a sauce.
From experiencelife.lifetime.life


Related Search