Braised Pot Roast With Vegetables Recipes

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
• In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
• Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
• Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
• Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
• To thicken the braising liquid, remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
• Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour in water or milk depending on your preference.
• Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. cook for 5 minutes until thickened. Drizzle over the roast just before serving.

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.

EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME

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!

POT ROAST AND VEGETABLES BRAISED IN RED WINE

Steps:

• Preheat oven to 275°F/135°C.
• Season the meat generously with Kosher, salt, ground black pepper, and garlic powder
• In a large pot or Dutch oven,over medium heat, add olive oil and unsalted butter. Brown the seasoned meat on all sides. Once the meat is brown, remove meat and set aside.
• To the Dutch Oven, If needed, add more olive oil and butter, add onions, carrots, potatoes, turnip, parsnips, celery, and mushrooms. Saute for about 5 minutes to begin to brown veggies.
• Stir in the garlic, rosemary, thyme, and bay leaf. (If using dried herbs, add them here as well.) Let flavors blend for about 1 minute.
• Add in the red wine to deglaze the bottom of the pot. Use a wooden spoon to scrape up any brown bits. ( This adds flavor to the sauce).
• Put the browned roast back into the Dutch oven and add in the beef broth, tomato paste, and Worcestershire sauce.
• Place the lid on the pot and put the Dutch Oven in the center rack of the preheated oven. A 5-pound roast will take about 4 hours to cook through. The meat will be fork-tender and the beef will pull apart easily.
• When the cooking is complete, remove the roast from the dutch oven, place on a cutting board, cover it with foil, and let rest for about 10 minutes before serving. Remove and discard the Bay leaf and any stems from the thyme and rosemary.
• If a thicker gravy is preferred, in a small bowl whisk together cornstarch and water, stir into the pot. Heat over medium heat on the stovetop for about 5 -7 minutes to thicken red wine gravy. Taste for seasoning, if needed, adjust any seasonings.
• Slice or pull the meat apart and serve with the veggies and red wine gravy.

BRAISED SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
• Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

FALLING APART BRAISED POT ROAST WITH VEGETABLES

Steps:

• Sear pot roast on both sides on high heat.
• Dice onion in large chunks.
• Cut carrots into thick rounds.
• Put can of tomatoes and juice in pot.
• Put tomatoes with liquid, onions and carrots back into pan you seared meat in, put meat on top of veggies, fill with 1/2 strength beef stock until it is 1/2 way up the side of the meat.
• Season lightly with salt/pepper.
• Add garlic.
• Cover pot.
• Set stove so it slowly simmers the pot - med-low to low.
• As it cooks, periodically check the liquid level, take some out if covering the meat more than half way, add some if less.
• After 3 hours, quartered the mushrooms, place them in the pot, rearrange the meat so the mushrooms are under the meat and liquid is halfway up the beef.
• Check flavor, add salt/pepper as needed - add a little water if flavor is too strong instead of stock.
• After 1.5 hours, cut the zucchini and summer squash into large chunks, place in pot, also rearrange meat so it is on top of the veg and liquid is halfway up the meat.
• During cooking, check liquid levels so the meat is not covered; causing a stewing effect instead of braising. Take liquid out and out into a container for when you need to add liquid later.
• Periodically baste meat with the liquid in the pot.
• Always leave pot covered or else meat will dry up.
• Full cooking time is 5 to 6+ hours, depending on how much you would like to cook it. I cook it until it can be torn apart with a fork and the meat is falling apart.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Blend the garlic powder, salt and pepper together. Rub the seasonings on the roast and then loosely cover with plastic wrap. Refrigerate overnight or leave at room temperature for 60 minutes. The roast should come to room temperature before searing. Preheat oven to 300° F and set rack in the lower third of the oven. Pat the beef dry with a paper towel. A dry roast will brown more evenly. Heat olive oil in a large heavy pot (with cover), over medium heat until it starts to smoke. Sear the roast on all sides. The roast should be golden brown on all sides and edges, being careful not to scorch the meat. Set the roast aside on a plate to rest and gather the juices. Add chopped bacon to the pot and cook over medium heat until it is translucent, about 2 minutes. Add onions, half of the carrots, celery and garlic. Season lightly with salt and pepper and sauté for about 5 minutes, stirring often until the vegetables are just starting to brown. Lower the heat and add thyme, bay leaves, wine and broth. Simmer for 2 minutes. Add the can of crushed tomatoes and bring to a simmer again. Return the roast to the pot and cover the roast with broth and vegetables. Bring it to a low simmer. Cover with a large piece of parchment paper, pressing down so it nearly touches the meat and put the lid on. The edges of the paper will overhang the pot a few inches. Place in the oven and let it braise for about 1 1/2 hours. Take the roast out of the oven and turn over, add remaining carrots and potatoes. Braise an additional 1 1/2 hours. Transfer roast to a cutting board. Remove the potatoes and newest added carrots and cover with foil to keep warm. Discard the bay leaves. Skim off any fat from the sauce and with an immersion blender, puree the gravy in the pot. Return the gravy to a simmer. Mash 2 tablespoons flour and 1 tablespoon butter together in a bowl and then add to the gravy. Stir until thickened and then season to taste. Slice the meat and serve it with the warm gravy and braised vegetables.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

Steps:

• Preheat the oven to 325 degrees F.
• Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
• Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
• Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
• Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

OVEN-BRAISED ARM ROAST WITH VEGETABLES

Steps:

• Preheat your oven to 350 degrees.
• Season all sides of your beef roast with salt and pepper. Don't be skimpy here. It's a large piece of meat. In a large cast iron Dutch oven or other heavy pot with a secure lid, heat 2 tbsp of olive oil over moderately high heat. Brown the meat on all sides. Take your time here - you're looking for a nice crust on the outside.
• Once your roast is browned on all sides, pour in tomatoes and beef stock. Scatter your vegatables and herbs around the roast and give a final seasoning to the pot with salt and pepper.
• Cover and place your pot in your preheated oven. Braise for about 3 hours, basting every 30-34 minutes with the stock liquid, until the roast is fork tender.
• Remove from oven and slice or shred your roast (depending on your preference and serving style) on a platter. Surround your roast with the vegatables from the pot and serve with the cooking liquid.
• We recommend serving this braised roast with mashed potatoes or mashed cauliflower. Garnish with a little freshed parsley and a sprinkle of chunky kosher salt. Enjoy & be sure to tag #cattlemensstandard and let us know what you think!

SLOW COOKER BRAISED POT ROAST WITH ROOT VEGETABLES

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.

SLOW BRAISED BEEF POT ROAST WITH POTATOES

Steps:

• Gather the ingredients.
• Trim the roast and remove any visible excess fat. Pat dry with paper towels.
• Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
• Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
• Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
• Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
• Remove the vegetables to a plate and turn the heat up to medium-high.
• Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
• Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
• Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
• Serve the pot roast sliced or shredded.
• Enjoy!

BRAISED POT ROAST WITH VEGETABLES

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.