Roast Beef With Potatoes And Carrots Recipes

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INSTANT POT® POT ROAST WITH POTATOES AND CARROTS



Instant Pot® Pot Roast with Potatoes and Carrots image

With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.

Provided by bd.weld

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon Dash freshly ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
  • Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove roast from pot and place on a serving platter, leaving drippings in the pot.
  • Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
  • Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g

FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES



Fallin' to Pieces Pot Roast With Carrots and Potatoes image

Yields a savory pot roast that is fork tender and literally falls to pieces. Carrots and potatoes are cooked along with the roast in a slow cooker or crock pot. Very easy and crowd-pleasing! WARNING: This recipe will make a proper lady want to eat like a man!

Provided by LuvviLoo

Categories     One Dish Meal

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -5 lbs beef roast (cut of your choice)
1 (1 1/4 ounce) envelope onion soup mix
1 1/2 teaspoons garlic powder
1 teaspoon Accent seasoning (optional)
1 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
8 ounces washed peeled baby carrots
5 medium russet potatoes
1 medium yellow onion
1 1/2-2 cups hot water
1 beef bouillon cube

Steps:

  • *prep time does not include time in frig to marinate, which is optional*.
  • In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
  • Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
  • Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
  • Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
  • Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
  • Place the seasoned beef on top of the onions, in the center of the slow cooker.
  • Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
  • Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
  • Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
  • **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
  • Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

Nutrition Facts : Calories 552.4, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.7, Sodium 1295.7, Carbohydrate 40.7, Fiber 5.9, Sugar 4.4, Protein 70.2

OVEN POT ROAST WITH CARROTS AND POTATOES



Oven Pot Roast With Carrots and Potatoes image

Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.

Provided by bullwinkle

Categories     Roast Beef

Time 4h

Yield 6 serving(s)

Number Of Ingredients 7

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

Steps:

  • Sprinkle roast well with salt and pepper.
  • Place in a large roasting pan.
  • Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
  • Uncover and arrange vegetables around roast in pan.
  • Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5

ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROAST BEEF WITH POTATOES AND CARROTS



Roast Beef with Potatoes and Carrots image

For almost 43 years of married life, this is the way I've always fixed roast beef. Occassionally I'd try a new recipe without much success. My family loves it cooked this way.

Provided by Virginia (Ginger) Dean

Categories     Roasts

Time 2h40m

Number Of Ingredients 10

3 lb beef chuck roast, boneless
4 lb potatoes, peeled and cut into halves or quarters
1 1/2 lb baby carrots
1 medium onion
1 1/2 c all purpose flour
1 tsp baking powder
3 Tbsp coconut oil or vegetable oil
salt and pepper to taste
1 can(s) cream of mushroom soup
2 1/2 can(s) water

Steps:

  • 1. Mix flour with baking powder on waxed paper. Coat roast with flour. Salt and pepper to taste. Heat oil in a large skillet or dutch oven type pot. Brown the roast on all sides in the heated oil. Optional: You can sprinkle roast with a seasoned type salt or red pepper flakes if you like. Or use whatever herbs you like. But don't go overboard...it's good just with plain salt and pepper.
  • 2. Remove to a plate while you prepare the gravy in your left over grease.
  • 3. Gravy: Sprinkle 2 heaping Tablespoons of leftover flour (from where you dreged the roast) over the remaining oil in your pot. Stir and cook for a few minutes to brown...add a little water while browning to keep it from sticking. Then add your can of mushroom soup and 2 to 3 soup cans of water to browned flour; stir or whisk together. Your gravy will be thin but it will thicken as it cooks.
  • 4. Pour gravy in baking pan with the roast. Add vegetables.
  • 5. Bake covered in a preheated 400 degree oven for one hour. Then check to see if the vegetables are done.
  • 6. The vegetables are usually tender and done in 1 hour of cooking time. Remove them to a bowl or platter to keep warm.
  • 7. Continue baking the beef for another hour or until it is tenter. Cut roast up and serve with gravy and vegetables. Note: This recipe works for other cuts of roasts as well. Cooking times will vary depending on the size and type of roast you fix. Before cooking any roast I soak it in plain water for about 30 minutes to an hour and then drain it. This removes blood from the roast and improves flavor.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

INSTANT POT BEEF ROAST WITH POTATOES & CARROTS



Instant Pot Beef Roast With Potatoes & Carrots image

This Instant Pot beef roast with potatoes and carrots cooks in record time, making it perfect for a weeknight dinner or a stress-free special occasion!

Provided by Nancylynn Sicilia, Confessions Of A Fit Foodies

Categories     Main

Time 1h10m

Yield 4

Number Of Ingredients 13

4 tsp olive oil, divided
2 lbs boneless chuck roast, trimmed
1/2 onion, roughly chopped
3 cloves garlic, minced
1 + 1/2 cups organic, low-sodium beef broth or stock
2 tbsps tomato paste
3-4 sprigs of thyme (optional)
6 carrots, chopped thick and on a diagonal
3 cups of baby potatoes, skin left on
Himalayan or sea salt
1 tbsp Worcestershire sauce or coconut aminos
Thickener of your choice - tapioca, arrowroot, rice flour, or cornstarch
Optional for the gravy: 1 tsp balsamic vinegar or lemon juice

Steps:

  • Trim all fat from the chuck roast steak, then sprinkle salt on each side (about ½ teaspoon).
  • Turn the Instant Pot, set it to Sauté and wait until it heats up. Add 2 teaspoons of the olive oil and sear meat on both sides. Remove roast from the pot.
  • Add the remaining 2 teaspoons of olive oil to the pot and add the onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce or coconut aminos. Get all those brown bits up from the bottom of the pot to flavour your meat and veggies and make a killer gravy!
  • Add the beef back to the pot, along with potatoes. Place carrots in a steamer basket on top of the meat and potatoes. Lock the lid and set for HIGH pressure for 60 minutes.
  • After cook time, release the pressure naturally, it should take about 15 minutes. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you will be good.
  • Remove the beef roast and the veggies to a casserole dish. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing it with 1 tablespoon of your thickener. Add this slurry back to the Instant Pot and set the IP to Sauté again. Simmer until the gravy thickens to your liking, stirring frequently. Taste for salt and pepper and season as needed. You might also like to add a teaspoon of balsamic vinegar or lemon juice.

Nutrition Facts : ServingSize 180-200 g meat + veggies & gravy, Calories 515 calories, Sugar 18.9 g, Sodium 595.2 mg, Fat 15.5 g, SaturatedFat 3.8 g, TransFat 0.6 g, Carbohydrate 52.5 g, Fiber 9.7 g, Protein 47.4 g, Cholesterol 140.6 mg

SLOW COOKER BEEF ROAST WITH POTATOES AND CARROTS



Slow Cooker Beef Roast with Potatoes and Carrots image

Slow cooker beef roast with potatoes and carrots is an easy, no-fuss meal that the entire family will enjoy. Tender dijon-herb beef roast is slow cooked with onions, potatoes, and carrots.

Provided by Heather

Categories     Main Course

Time 8h15m

Number Of Ingredients 12

1 onion (cut into wedges)
1 pound carrots (cut into large, 2 inch chunks)
1 1/2 pounds baby potatoes (left whole)
4 cloves garlic (minced)
1 cup beef broth
2 tablespoons dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon pepper
3-4 pound chuck roast
1 tablespoon cornstarch (optional)

Steps:

  • In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
  • In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
  • Cover and cook on low for 8-10 hours (or high for 5-6 hours), or until beef roast is tender. This will depend on the size and shape of the roast you're using.
  • Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

Nutrition Facts : Calories 412 kcal, Carbohydrate 23 g, Protein 36 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 628 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

POT ROAST WITH POTATOES AND CARROTS



Pot Roast with Potatoes and Carrots image

A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.

Provided by Jaclyn

Categories     Main Course

Time 3h45m

Number Of Ingredients 12

1 (3 lb) boneless chuck roast
2 Tbsp olive oil
Salt and freshly ground black pepper
1 large yellow onion (, coarsely chopped)
3 cloves garlic (, minced)
1 (14.5 oz) can beef broth
3/4 cup dry red wine ((optional))
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)
6 medium carrots (, peeled and chopped into 1 1/2-inch pieces)

Steps:

  • Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
  • Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
  • Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
  • Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
  • Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.

Nutrition Facts : Calories 597 kcal, Carbohydrate 27 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 242 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

EASY SLOW COOKER ROAST BEEF



Easy Slow Cooker Roast Beef image

Our number one comfort food: Slow Cooker Roast Beef with Potatoes and Carrots! This easy crock pot beef roast cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.

Provided by Isabel Laessig

Categories     Main Course

Time 9h15m

Number Of Ingredients 17

3 lb. chuck roast (or eye of round, or rump roast)
salt and pepper (to taste)
2 Tbsp. unsalted butter
1 Tbsp vegetable oil
1 large yellow onion (diced)
1 Tbsp. garlic powder
2 Tbsp. tomato paste
1 cup dry red wine
4 carrots (peeled and cut into 1-inch chunks)
2 stalks celery (sliced into ½-inch pieces)
1 lb. Yukon potatoes (or red potatoes, 1-2 pounds, cut into 1-inch pieces or halved/quartered if small)
1 Tbsp. dried thyme
½ Tbsp. dried rosemary
2 bay leaves
3 cups beef broth
2 Tbsp. cornstarch
Fresh parsley for garnish

Steps:

  • Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
  • Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
  • Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
  • Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
  • Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
  • Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!

Nutrition Facts : Calories 457 kcal, Carbohydrate 19 g, Protein 36 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 125 mg, Sodium 539 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

INSTANT POT POT ROAST WITH CARROTS AND POTATOES



Instant Pot Pot Roast with Carrots and Potatoes image

Rich and flavorful chuck roast cooks to tender perfection in a mouthwatering jus, surrounded by Yukon Gold potatoes and fresh baby carrots.

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 1h30m

Number Of Ingredients 10

1 tablespoon olive oil
3 to 4 pound beef arm roast or chuck roast
1 teaspoon sea salt, (or to taste)
1 teaspoon pepper, (or to taste)
1 teaspoon onion powder
2 cloves garlic, (minced)
3 cups beef broth
1 pound baby carrots
5 large Yukon Gold potatoes, (peeled and chopped)
chopped parsley, (for garnish)

Steps:

  • Peel and chop the potatoes into roughly 1-inch pieces. Peel and mince garlic cloves. Set aside.
  • Pat dry the beef roast and place on a clean plate. Season generously with salt, pepper, and onion powder on both sides.
  • Drizzle one tablespoon of olive oil into the bottom of the Instant Pot. Set the Instant Pot to "Saute." Saute the garlic for one minute, or until fragrant. Then place the beef roast in the Instant Pot and brown on all sides. Remove the browned beef roast back to a clean plate. Turn the Instant Pot to "Off."
  • Pour the beef broth into the Instant Pot to deglaze the pan, stirring well and scraping up any browned bits from the bottom of the pot. Place the beef roast back into the Instant Pot. Lock and seal the lid, and slide the valve to "sealed." Cook on High Pressure for 40 minutes, and Quick Release the pressure afterward.
  • Remove the lid. Arrange the carrots and potatoes around the roast. Lock and seal the lid and valve once again. Cook on High Pressure for 10 minutes, and then allow the pressure to naturally release for 15 minutes.
  • Arrange the roast and vegetables on a serving platter.
  • Gently slice the beef roast and place the au jus into a gravy boat or other serving dish.
  • Serve.

Nutrition Facts : Calories 432 kcal, Carbohydrate 24 g, Protein 36 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 814 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

ROAST WITH POTATOES



Roast with Potatoes image

Eye of round is one of the least expensive cuts of meat and is best when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 7

2 pounds baking potatoes, peeled and quartered
Salt and fresh ground pepper
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 teaspoons dry mustard
3 pounds eye of round
1 cup beef stock or reduced-sodium beef broth

Steps:

  • Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
  • Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
  • Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
  • Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
  • Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.

ROAST BEEF WITH BABY CARROTS, ONIONS, AND POTATOES



Roast Beef With Baby Carrots, Onions, and Potatoes image

i've been experimenting with this recipe and the amounts, please forgive me if it doesn't turn out quite as expected

Provided by Messiejessie625

Categories     Stew

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 12

1/8 cup low sodium beef broth
1 teaspoon water
1 medium onion, cut into eighths
1/2 teaspoon Worcestershire sauce
8 ounces very small red potatoes
vegetable oil cooking spray
3 minced garlic cloves
1/2 tablespoon flour
1/2 teaspoon paprika
10 ounces eye of round roast, all visible fat removed
6 ounces baby carrots
1 teaspoon lemon pepper

Steps:

  • Preheat oven to 325 degrees.
  • Heat a dutch oven over high heat until very hot. Remove from heat and heavily spray with vegetable oil spray. Return to eat and sear beef on one side for about 45 seconds; don't let meat burn. Turn meat over. Remove dutch oven from heat.
  • Put vegetables, wine, and garlic around meat; sprinkle all with lemon pepper and paprika.
  • Cover dutch oven with aluminum foil; put lid over foil. Bake for 1 hour and 5 minutes, or until internal temperature of meat registers 155 degrees on a meat or instant read thermometer.
  • Put meat on cutting board and let stand for 10 minutes. Cut meat in half, reserving one piece and half the vegetables.
  • Cut remaining meat into 8 slices and place on serving platter. Arrange remaining 3 cups of veggies around meat. Cover with aluminum foil to keep warm.
  • In a small bowl, whisk together remaining ingredients until well blended.
  • Bring pan drippings to a boil over high heat. Whisk in flour mixture. Boil for 2-5 minutes or until gravy thickens, whisking constantly. Spoon over meat.

Nutrition Facts : Calories 460.8, Fat 20.8, SaturatedFat 8.2, Cholesterol 87.1, Sodium 159.7, Carbohydrate 35.9, Fiber 5.1, Sugar 7.5, Protein 32.1

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2011-02-03 Preheat the oven to 325°F and set a rack in the lower middle position.; Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy …
From onceuponachef.com
Cuisine American, French
Total Time 3 hrs 30 mins
Category Dinner
Calories 539 per serving


10 BEST ROAST BEEF WITH POTATOES AND CARROTS IN THE OVEN ...
10-best-roast-beef-with-potatoes-and-carrots-in-the-oven image
2021-09-28 fresh parsley, potatoes, Brussels sprouts, roast beef, salt, carrots and 4 more Open-Faced Roast Beef Sandwiches McCormick roast beef, Italian bread, provolone cheese, vegetable oil, medium onion and 1 more
From yummly.com


DUTCH OVEN POT ROAST WITH CARROTS AND POTATOES - FEAST AND ...
2018-02-13 Add carrots and potatoes to the pot during the last 45 minutes to an hour of cook time so they absorb the broth and get good and soft. >>This is not a rare roast beef recipe. Please take note.<< I’ve gotten a bit of hate mail from some confused home cooks who make this and then yell that their roast …
From feastandfarm.com
4.7/5 (88)
Total Time 3 hrs 25 mins
Category Main Course
Calories 498 per serving
  • Put your dutch oven on the stove and heat it over high heat about 5 minutes to sear the meat. (Please watch your pot and monitor the heat. Your pot may only need 3 minutes or 4. Y'all stop trying to burn your houses down because I said 5 minutes) Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
  • Reduce the heat to medium high, and let the meat sear on one side 5 minutes, then flip. Add the onions and cook 5 minutes more.


TRADITIONAL BEEF POT ROAST WITH CARROTS RECIPE | MYRECIPES
2015-09-28 Recipes; Traditional Beef Pot Roast with Carrots; Traditional Beef Pot Roast with Carrots. Rating: 4.5 stars. 6 Ratings . 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 6 Ratings 7 Reviews Serve over mashed potatoes …
From myrecipes.com
4.5/5 (6)
Total Time 3 hrs 42 mins
Servings 4
Calories 259 per serving
  • Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
  • Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.
  • Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.


MAKE A PERFECT POT ROAST WITH POTATOES, CARROTS & ONIONS ...
2021-03-29 3 pounds of beef (chuck roast, round roast or brisket all work) 6 cloves of minced garlic 2 white onions 1 pound of baby carrots 1 pound of potatoes 2 tablespoons of vegetable oil 2 teaspoons of salt 1 teaspoon of black pepper 2 cups of beef broth 2 cups of red wine (2 more cups of beef …
From kitchenratings.com
Cuisine American
Category Main Course
Servings 6
  • When the oil is hot, carefully put the roast beef in the pot and sear it on each side. It takes 3 to 4 minutes on each side to brown well. It should take you 10 minutes at most. Use tongs to turn the meat in the pot.


SLOW-COOKER CHUCK ROAST WITH POTATOES & CARROTS RECIPE ...
2019-11-21 Directions. Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.
From eatingwell.com
Total Time 9 hrs 55 mins
Calories 242 per serving


HERB ROASTED BEEF WITH POTATOES AND CARROTS RECIPE FROM ...
Cut the potatoes into quarters and cut the carrots into 3-inch sticks. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.
From jessicaseinfeld.com
Servings 4
Total Time 1 hr 30 mins


PERFECT POT ROAST RECIPE WITH POTATOES AND CARROTS
2004-08-15 Carrots, onions, and potatoes make this classic beef pot roast a hearty one-pot meal. After searing the beef and quickly sautéing the onions, the meat is slowly simmered on the stovetop. Toss in the veggies an hour before it's done so that the meat is perfectly tender and the vegetables aren't mushy. A simple homemade gravy is the perfect finishing touch.
From thespruceeats.com
Ratings 63
Calories 703 per serving
Category Entree, Dinner


HOW TO COOK A RUMP ROAST WITH POTATOES AND CARROTS ...
2020-04-07 Directions. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Roast in oven for 60 minutes (20 minutes per pound). Remove from …
From cookbycook.com


ROAST BEEF WITH CARROTS AND POTATOES - RECIPE | COOKS.COM
2012-03-02 Place meat in cooking bag or wrap with foil. Put carrots, potatoes and onions in bag. Cook slow. Flavor goes through. Bake at 300°F until the roast reaches an internal temperature of 155°F on a thermometer. Time varies with size of roast, with a larger roast taking about 2 hours. Add review or comment. Name.
From cooks.com


CROCKPOT BEEF ROAST WITH POTATOES AND CARROTS RECIPE ...
2020-03-20 Place roast in the pot, sprinkle with dry onion soup mix and add water. Other spices can be added according to taste preferences. Cover and cook the roast on low for 3 hours. Add coke to crockpot after three hours and continue cooking on low. After five hours, add ketchup, potatoes, carrots and celery. Continue cooking on low for 8-10 hours.
From recipes.net


10 BEST LEFTOVER ROAST BEEF WITH POTATOES RECIPES | YUMMLY

From yummly.com


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