ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
FALL POT ROAST WITH FIGS
Progresso® broth provides a simple addition to this beef roast that features figs, shallots and butternut squash - a hearty fall dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 8
Number Of Ingredients 14
Steps:
- In 6-quart Dutch oven, heat oil over medium-high heat. Cook garlic and shallots in oil 3 to 4 minutes or until browned. Remove from pan with slotted spoon, reserving oil in pan.
- In small bowl, mix rosemary, salt, pepper and sugar. Rub mixture on all sides of roast. Cook roast in reserved oil until browned on all sides. Add broth and 1 cup of the water. Scatter garlic and shallots around roast. Cover tightly; cook over medium-low heat 1 hour. Turn roast over; cook 1 hour. Turn roast again; cook covered 1 hour longer or until meat is tender, adding squash and figs and turning roast during last 30 minutes.
- Remove roast, fruit and vegetables to platter. Skim fat from broth, if desired. Heat broth to boiling; boil 5 minutes. Stir in port; boil 5 minutes. Shake remaining 1/2 cup water and the flour in tightly covered container; gradually stir into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with pot roast.
Nutrition Facts : Calories 409, Carbohydrate 22 g, Fiber 3 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 819 mg
More about "fig and rosemary pot roast recipes"
HONEY, BALSAMIC & ROSEMARY ROASTED FIGS - EATINGWELL
From eatingwell.com
FROM THE KITCHEN: CAFE POT ROAST | THE GIRL & THE FIG | FRENCH ...
From thegirlandthefig.com
FIG SWEET ONION + ROSEMARY GLAZED PORK ROAST
From salliesgreatest.com
ROSEMARY POT ROAST RECIPES
From tfrecipes.com
NEW YORK STRIP ROAST - CHEF BILLY PARISI
From billyparisi.com
FIG AND ROSEMARY POT ROAST RECIPES
From tfrecipes.com
SUPER TENDER HERB AND FIG POT ROAST RECIPE - MSN
From msn.com
FIG AND ROSEMARY POT ROAST RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
FIG AND ROSEMARY POT ROAST RECIPE - YUMMLY
From yummly.com
FIG AND ROSEMARY POT ROAST - TAPPECUE.COM
From tappecue.com
FIG AND ROSEMARY POT ROAST - FOODDIEZ.COM
From fooddiez.com
SUPER TENDER HERB AND FIG POT ROAST RECIPE - PASTRAMI AND THINGS
From pastramiandthings.com
FIG AND ROSEMARY POT ROAST RECIPE - EASYRECIPESUS.COM
From easyrecipesus.com
FIG AND ROSEMARY POT ROAST | RECIPE - PINTEREST
From pinterest.com
ROSEMARY AND MISSION FIG POT ROAST – THE OLIVE GROOVE
From theolivegroove.com
POT ROAST - A BEAUTIFUL MESS
From abeautifulmess.com
RECIPES I: FIG GLAZED ROAST WITH ROSEMARY AND PINE NUTS
From forbiddenfeast.com
CREAMY BAKED FETTUCCINE WITH KALE RECIPE - FORKS OVER KNIVES
From forksoverknives.com
FIG AND ROSEMARY PORK POT ROAST RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love