Beefroastwithveggies Recipes

YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT)

Steps:

• Place vegetables into the bottom of the crock-pot.
• Season the beef generously with salt and pepper, then place in pot.
• Add the liquid, bay leaf, and dried marjoram.
• Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
• Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.

POT ROAST WITH VEGETABLES

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.

BEEF POT ROAST WITH VEGETABLES AND HERBS

Steps:

• Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
• Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

BASIC CROCK POT BEEF ROAST WITH VEGETABLES

Steps:

• Gather the ingredients.
• Sprinkle the pot roast lightly with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
• Add the onions and continue cooking until onions are just beginning to brown.
• Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
• Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
• Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
• Transfer the roast and vegetables to a platter and keep warm.
• Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
• Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
• In a small bowl, combine the cornstarch and cold water.
• Stir in the cornstarch mixture and cook until thickened.
• Stir in the butter. Taste and adjust seasonings.
• Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.

BEEF ROAST WITH VEGGIES

Steps:

• 1. Dice potatoes and wash, you can leave the peel on or not your chose. Cut onion into 4th, pull apart. Wash your roast and place it into you roasting pan.
• 2. Place potatoes, onions, and carrots on top of your roast. Add broth, salt and pepper and cove roast and veggies with water. You can place the lid to your roasting pan on it or tent it with tin foil.
• 3. Place it in a 350* preheated oven anywhere between 4 hours to 6 hours. 6 hours is usually the longest time, it just depends on what size the roast is. The bigger it is the longer you want to cook it. Once it's done remove it from the oven and let it rest for at least 30 minutes before cutting the meat or it will be tough.
• 4. You'll know it's done because you want have to use a knife to cut it and it will be a nice light brown color on the inside. If you see any red place it back in the oven and cook a little longer. If you see a hint of pink don't worry, it's done. But if that scares you cook for about another 30 minutes to an hour longer. It's easy to make and it is delious to eat. Make some biscuits, homemade, frozen, (I bake up the frozen kind)or canned either way they go great with this meal. Enjoy.

AIR FRYER JUICY ROAST BEEF AND TENDER VEGETABLES

Steps:

• Take meat out of the package, pat dry, and temper the meat for 30 minutes.
• While the meat tempers, prep your spices/seasoning. I did fresh rosemary and thyme. You can use dry spices or any other spices of your choice.
• Once the meat has tempered, take off any excess fat. Then rub a little bit of oil into your meat. You don't need a lot here, just enough to lightly cover the outside. The oil will help the outside brown and the spices adhere to the meat.
• Liberally salt the meat and rub it in. Do a little more than you think is necessary.
• Season the meat with spices and pepper. Then rub it in.
• Let your meat sit while the air fryer preheats at 400°F/200°C for 5 minutes.
• Place meat in air fryer basket. Tuck any smaller ends of the roast into itself so that it cooks evenly. Cook at 400°F/200°C for 10-12 minutes.
• While the meat cooks, prepare the vegetables.
• For the potatoes: wash, dry, and cut into equal sized cubes. About 1 inch thick, but you can make them as big or as small as you want. Either directly spray with oil and salt on your cutting board or toss in a bowl with oil and salt.
• For the carrots: If using whole carrots, cut into equal bite-sized pieces. Wash, and pat dry.
• For the onions: cut into eighths. Combine with carrots and spray with oil, salt, and mix together.
• When the roast finishes, flip the roast, then cover with the potatoes, onions, and carrots. Cook for 20 minutes at 360°F/180°C.
• At the halfway point (10 minutes), check on the roast with an instant read food thermometer. You want the roast to register at 145°F/62°C. Take the roast out of the air fryer basket, stir the vegetables, Flip the roast, and finish cooking for the last 10 minutes.
• If your meat hasn't registered at 145°F/62°C after 20 minutes, stir the vegetables, flip the roast and cook for an additional 5 minutes at 360°F/180°C.
• Repeat last step until roast reaches 145°F/62°C.
• Once roast is cooked through, tent the roast in foil for 10 minutes.

BEEF ROAST WITH VEGGIES

Steps:

• Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
• In the meantime, spray a roaster with veggie spray.
• Place the thick slices of onion beside each other in the middle of the roaster.
• sprinkle with salt and pepper.
• In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
• Sprinkle veggies with salt and pepper.
• Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
• Place the whole potatoes, one on each side and one at each end of the roast.
• Place the mushrooms and carrots in the remaining spaces.
• Cook roast and veggies in 400°F oven for 1 hour.
• Roast will be medium rare and potatoes will be fork tender.

EASY INSTANT POT POT ROAST AND VEGGIES (WHOLE30, PALEO, GF)

Steps:

• Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
• Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
• Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to "sealing"
• Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
• Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
• Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
• Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
• Pour gravy over pot roast and vegetables and serve!

INSTANT POT POT ROAST

Steps:

• First, set your Instant Pot to SAUTE mode.
• Then, pat your pot roast completely dry. Season roast with a good amount of salt and pepper.
• Add in the olive oil and sear your pot roast on all sides until browned. Set aside.
• Add more olive oil if necessary and then add onions and celery. Sauté for 3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
• Stir in red wine, scraping any browned bits on the bottom of the pot.
• In a measument cup, combine the beef broth and Better than Bouillon. Stir well to combine.
• Pour in the beef broth to the Instant Pot. Add in the chuck roast, rosemary and thyme. Stir well.
• Close the Instant Pot with the lid, and seal the vent. Hit cancel, then cook on high pressure for 60 minutes. When the time is up, do a QUICK RELEASE by moving the valve to venting to realease all the pressure (steam). When the float valve drops, you can safely open the Instant Pot.
• To the instant pot, add in the carrots and potatoes on top of the pot roast. Close it again with the lid, and cook on HIGH PRESSURE for 3 more minutes. Then, do a quick release.
• Transfer the vegetables to a serving platter. Using tongs, remove the pot roast to the same serving platter and shred it with 2 forks into large chunks. Save 2 cups of the cooking to make gravy.

ROAST BEEF WITH VEGETABLES

Steps:

• Preheat the oven to 160°C/325°F.
• Prepare the vegetables: Cut into uniform pieces approximately 1,5 cm thick.
• Leave the garlic unpeeled.
• Heat half of the oil in a large pan, add all the vegetables, except the garlic, then sauté over medium heat until they are golden-coloured, about 8 min.
• Season with salt and pepper, then take the vegetables out of the pan and set them aside in a dish.
• Pour the remaining oil in the same pan, then add the meat and sear it until it is brown on all sides, 8-10 min.
• Transfer the meat to a baking sheet, then rub it with the Dijon mustard and season with salt and pepper.
• Set the meat browning pan aside, without cleaning it, in order to keep the meat juices for the sauce preparation.
• Place the vegetables and unpeeled garlic on the baking sheet around the roast.
• Cook the meat and vegetables in the middle of the oven for about 50 min, or until a thermometer inserted in the meat reaches 70°C/160°F (which corresponds to medium doneness for a 1 kg roast).
• Take the baking sheet out of the oven, transfer the meat to a cutting board, cover it with an aluminum foil and let it stand 10 min.
• Turn off the oven then put the vegetables back in the oven.
• Peel the garlic cloves, then mash them into a paste.
• Heat the honey in the reserved meat browning pan over high heat.
• Deglaze with the wine (optional), then add the whole-grain mustard and the mashed garlic.
• Cook 1-2 min, with stirring.
• Remove the string, then slice the meat across the grain.
• Serve the slices on the warmed plates with the vegetables and top with the sauce.