Winterpotroast Recipes

WINTER POT ROAST

Winter Pot Roast image

A quilter's dream recipe! Get the meat started, then dash off to the sewing room to whip up a few quilt blocks. Soon the whole house is scented with an enticing aroma. So you have to come back and check the pot, mmm, now's time to add the veggies and fruits. Time enough to make a few handfuls of quilt blocks. Start the water for the egg noodles while making the gravy, and ahhh...look what happened while you were sewing! Supper's made!

Provided by Debber

Categories One Dish Meal

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs beef roast (chuck, arm, shoulder)
1 tablespoon oil
2 cups beef broth
2 teaspoons oregano
2 garlic cloves, minced (or more garlic)
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots, peeled (1 1/2-inch chunks)
1 large onion, wedges
1 cup pitted prune (halved)
1/2 cup dried apricot (halved)
1/2 cup cold water
1/4 cup flour
egg noodles

Steps:

Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
Serve with buttered egg noodles. Mmm!

Nutrition Facts : Calories 426.8, Fat 24.4, SaturatedFat 9.3, Cholesterol 78.4, Sodium 399.9, Carbohydrate 29.7, Fiber 4.2, Sugar 16, Protein 23.3

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

POT ROAST WITH WINTER ROOT VEGETABLES

Pot Roast with Winter Root Vegetables image

Provided by Bruce Aidells

Categories Beef Garlic Braise High Fiber Dinner Bacon Root Vegetable Red Wine Winter Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Steps:

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

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