Roast Dinner For One Recipes

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BEEF ROAST DINNER



Beef Roast Dinner image

Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!-Sandra Dudley, Bemidji, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 13

1 pound red potatoes (3-4 medium), cubed
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped
1/4 pound small fresh mushrooms
1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 304 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

ROAST DINNER FOR ONE



Roast dinner for one image

Cooking for yourself definitely doesn't have to be boring with this roast for one that's cheap and easy to prepare

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 10

2 tbsp olive oil
1 large chicken breast , skin on
6 small new potatoes (about 200g/7oz), halved
2 carrots , cut into rounds
1 small onion , cut into wedges
3 broccoli spears or florets
3 thyme sprigs
1 bay leaf
150ml chicken stock , warmed
½ tbsp plain flour

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rub 1 tbsp of the oil over the chicken skin,then season. Put the potatoes, carrots, onion and broccoli in a small roasting tin with the thyme and bay leaf. Drizzle over the remaining oil, season well and toss together to coat everything. Sit the chicken breast on top and roast in the oven for 25-30 mins until it is cooked and the veg are tender.
  • Remove the chicken, potatoes and broccoli from the roasting tin and set aside while you make the gravy. Set the tin on the hob over a high heat and add the stock. Bring to the boil, then simmer for a few mins. Add the plain flour and stir constantly to remove any lumps. Once the sauce has thickened, take off the heat.
  • Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.

Nutrition Facts : Calories 702 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

ROAST LAMB FOR ONE



Roast Lamb for One image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 13h40m

Yield 1 serving

Number Of Ingredients 9

1 lamb shank
1 sprig fresh rosemary
1 garlic clove, bruised
1/2 lemon, juiced and zested
2 tablespoons red port
1/2 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon red currant jelly

Steps:

  • Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
  • Preheat the oven to 400 degrees F.
  • Take the lamb in its package out of the fridge to come to room temperature.
  • Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
  • While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.

ONE POT PORK ROAST DINNER (OR BEEF)



One Pot Pork Roast Dinner (or beef) image

This was a favorite of mine growing up that my Mom used to make (likely still does). It is really good, a great tasing gravy type sauce, a whole meal in one and it tastes like you worked hard. Great meal for company when you dont want to spend the day in the kitchen. The meat can also be cup up, mixed with the veggies and made into a stew for freezing afterwards, good on bread too. I have done beef and pork roasts this way.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 carrots, cut in halves or thirds
3 -4 stalks cut celery
6 -8 medium potatoes, cut in quarters
2 onions, cut in quarters
oregano
garlic powder or 1 -2 clove fresh garlic
onion powder
salt
pepper
thyme or rosemary
2 cans cream soup (like mushroom)
1 (24 ounce) can whole tomatoes or 1 (24 ounce) can stewed tomatoes
5 -7 lbs pork roast (any type is fine)

Steps:

  • Put meat in a roasting pan surrounded by onions, carrots and celery.
  • Sprinkle all over the top of meat and veggies: oregano, garlic powder or use a clove or 2 of fresh, onion powder, salt, pepper, thyme or rosemary pour 2 cans cream of anything soup (like mushroom) on top.
  • dump a 24 oz can of whole or stewed tomatoes over top.
  • Bake covered at 300 til tender (usually 3-4 hours like any pot roast).
  • When done throw all veggies in a bowl with sauce and roast on a plate.

Nutrition Facts : Calories 709, Fat 14.7, SaturatedFat 4.3, Cholesterol 260.8, Sodium 297.7, Carbohydrate 51.8, Fiber 8.8, Sugar 9.7, Protein 89.6

POT ROAST



Pot Roast image

Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.

Provided by Shauna

Categories     Dinner

Time 3h25m

Number Of Ingredients 10

1 teaspoon sea salt
1 teaspoon black pepper
½ cup all-purpose flour
2-3 pound boneless beef chuck roast
2 tablespoons canola or olive oil
1 large onion (cut into large chunks)
2 pounds yellow or baby potatoes (cut into large chunks )
2½ cups beef broth
1 spring rosemary
fresh parsley for garnish

Steps:

  • Preheat oven to 300°F.
  • Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
  • Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
  • Remove meat from the pot and set it aside.
  • Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
  • Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
  • Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
  • Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
  • Serve.

Nutrition Facts : Calories 2898 kcal, Carbohydrate 218 g, Protein 207 g, Fat 135 g, SaturatedFat 49 g, TransFat 6 g, Cholesterol 626 mg, Sodium 5353 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 88 g, ServingSize 1 serving

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