Beef Roast With Veggies Recipes

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BASIC CROCK POT BEEF ROAST WITH VEGETABLES



Basic Crock Pot Beef Roast With Vegetables image

This slow cooker pot roast is the perfect combination of succulent beef, root vegetables, and seasonings. The meat is served with the thickened gravy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 9h18m

Yield 8

Number Of Ingredients 14

4 pounds beef chuck roast
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
1 1/2 pounds small round potatoes, peeled or unpeeled and scrubbed
3 to 4 medium carrots, peeled, cut in 1/2-by-3-inch sticks
3 cloves garlic
4 to 6 sprigs fresh thyme, or about 1 teaspoon dried leaf thyme)
2 cups unsalted or no sodium beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 to 3 tablespoons cold water
2 teaspoons unsalted butter

Steps:

  • Gather the ingredients.
  • Sprinkle the pot roast lightly with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
  • Add the onions and continue cooking until onions are just beginning to brown.
  • Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
  • Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
  • Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
  • Transfer the roast and vegetables to a platter and keep warm.
  • Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
  • Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
  • In a small bowl, combine the cornstarch and cold water.
  • Stir in the cornstarch mixture and cook until thickened.
  • Stir in the butter. Taste and adjust seasonings.
  • Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.

Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Cholesterol 191 mg, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, Sodium 353 mg, Sugar 3 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

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.

BEEF ROAST WITH ROOT VEGETABLES



Beef Roast with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 12h20m

Yield 4 servings (with leftovers for 2 additional meals)

Number Of Ingredients 13

1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
  • Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

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.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

BEEF ROAST WITH VEGGIES



Beef Roast With Veggies image

Easy, Quick and delicious!! Everything in one roaster, serve with a green salad and rolls. Change the veggies to your liking, be sure they are similar in size. Have sour cream and chives ready for the potatoes. recipe #20107 goes really well on this roast.

Provided by Derf2440

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs beef eye round (very lean)
1 1/2 slices thick cut bacon (optional)
2 tablespoons Dijon mustard
8 small carrots, peeled with tops left on
8 large mushrooms, leave whole
2 slices sweet onions, 1/4 inch thick (such as Spanish, Vidalia, Walla Walla)
4 medium baking potatoes, scrubbed, leave skins on, score lengthwise
olive oil
salt
pepper

Steps:

  • Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
  • In the meantime, spray a roaster with veggie spray.
  • Place the thick slices of onion beside each other in the middle of the roaster.
  • sprinkle with salt and pepper.
  • In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
  • Sprinkle veggies with salt and pepper.
  • Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
  • Place the whole potatoes, one on each side and one at each end of the roast.
  • Place the mushrooms and carrots in the remaining spaces.
  • Cook roast and veggies in 400°F oven for 1 hour.
  • Roast will be medium rare and potatoes will be fork tender.

SLOW COOKER BEEF AND VEGGIES



Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

  • Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
  • Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
  • Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

BEEF POT ROAST WITH VEGETABLES



Beef Pot Roast with Vegetables image

Enjoy this slow cooked dinner with your family - spicy beef pot roast filled with veggies and flavorful herbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15h

Yield 6

Number Of Ingredients 9

3-pound beef boneless chuck pot roast
2 dried bay leaves
2 medium stalks celery, cut into 3-inch pieces
6 small red potatoes, cut into fourths
1 cup baby-cut carrots
1 jar (4.5 ounces) whole mushrooms, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
2 tablespoons chili sauce
1/2 package (2.2-ounce size) beefy onion soup mix (1 envelope)

Steps:

  • Place beef in 3 1/2- to 4-quart slow cooker. Arrange bay leaves on top of beef; arrange celery, potatoes, carrots and mushrooms around beef. Top beef with condensed mushroom soup, chili sauce and beefy onion soup mix (dry).
  • Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Discard bay leaves.

Nutrition Facts : Calories 595, Carbohydrate 34 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 50 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1100 mg

BEST-EVER ROAST BEEF WITH VEGETABLES



Best-Ever Roast Beef With Vegetables image

Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.

Provided by ImPat

Categories     Roast Beef

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

900 g rump steak (whole beef joint - 2lbs)
2 tablespoons Dijon mustard
2 tablespoons black pepper
400 g potatoes (new scrubbed - 14 ounces)
400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
3 tablespoons sunflower oil (or your choice oil)
1 tablespoon cornflour (cornstarch)
600 ml beef stock (1 pint)
4 parsley sprigs (to garnish)

Steps:

  • Preheat oven to 190°C.
  • Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  • Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
  • During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
  • Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  • Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
  • Place in the oven and roast for 15 minutes.
  • Uncover the beef and roast with the vegetables for a further 15 minutes.
  • Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
  • Bring to the boil, stirring until smooth.
  • Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52

BEEF TENDERLOIN WITH ROASTED VEGETABLES



Beef Tenderloin with Roasted Vegetables image

I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 10

1 beef tenderloin roast (3 pounds)
3/4 cup dry white wine or beef broth
3/4 cup reduced-sodium soy sauce
4 teaspoons minced fresh rosemary
4 teaspoons Dijon mustard
1-1/2 teaspoons ground mustard
3 garlic cloves, peeled and sliced
1 pound Yukon Gold potatoes, cut into 1-inch wedges
1 pound Brussels sprouts, halved
1 pound fresh baby carrots

Steps:

  • Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 11

1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon lemon-pepper seasoning
1 boneless beef chuck pot roast (3 pounds)
1 tablespoon canola oil
3/4 cup plus 1 tablespoon water, divided
16 small new potatoes, halved
4 medium carrots, cut into 2-1/2 inch pieces
4 medium parsnips, cut into 2-1/2 inch pieces
2 small leeks, cut into 1-1/2 inch pieces
2 teaspoons cornstarch

Steps:

  • Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.

Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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From momskitchenhandbook.com


ROAST BEEF 101 WITH WINTER VEGETABLES RECIPE - IAN KNAUER | FOOD …
Directions. Preheat the oven to 425°. On a large rimmed baking sheet, toss the rutabaga with the carrots, garlic and olive oil. Season with salt and pepper. Roast the vegetables for 35 minutes ...
From foodandwine.com


BACON WRAPPED ROAST BEEF BEST RECIPES
2022-07-21 Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours. Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let ...
From findrecipes.info


DUTCH OVEN BEEF ROAST AND VEGETABLES — A MOTHERS SHADOW
2017-07-12 Start you charcoal, using a 12″ dutch oven as directed HERE, place 15 briquettes on the bottom, heat. Pour in the vegetable oil. Carefully lay in the meat and sear, or brown to a dark caramel color on one side. This step holds in the moisture while cooking, making for a more flavorful and tender roast. Turn the meat over and sear on the other ...
From amothersshadow.com


BEEF AND BARLEY STEW WITH ROASTED WINTER VEGETABLES
Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice. Step 4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.) Step 5.
From bhg.com


CROCK POT BEEF ROAST AND VEGGIES - REAL MOM KITCHEN
2008-09-24 Rinse roast with water and place in slow cooker. Add dry onion soup mix and cream of mushroom soup. Cover and set slow cooker on low and cook for 6 – 7 hours. Turn pot roast over about half way through cooking time. Peel carrots and potatoes and cut into pieces. Par-boil the veggies for about 8-10 minutes before adding to the crock pot.
From realmomkitchen.com


ROAST BEEF & VEGETABLES RECIPE | WOOLWORTHS
Make cuts into each potato at 5mm intervals, 2/3 of the way through. Place potatoes, carrot and parsnip into a bowl. Add remaining oil and toss well to coat. Arrange vegetables in baking dish around beef. Roast for 30 minutes. Turn carrot and parsnip. Roast for a further 40 minutes until vegetables are golden and crisp.
From woolworths.com.au


HOW TO COOK A TOP ROUND ROAST IN THE OVEN WITH VEGETABLES?
Step 2: Season the meat and brown it in a pan. First, season the roast with salt and pepper on both sides. Next, place the roast in a pan and cook it to brown it on all sides over high heat. Then add olive oil to the pan and let it get hot. Don’t forget to deglaze the roasting pan by adding water or broth before adding the meat to make your ...
From howtocookguides.com


10 BEST CROCK POT BEEF ROAST WITH VEGETABLES RECIPES | YUMMLY
2022-06-01 Hidden Valley Ranch Dressing, beef chuck roast, white onion, swanson beef broth and 2 more Crock pot Beef Roast and Veggies Real Mom Kitchen carrots, pot roast, pepper, potatoes, cream of mushroom soup and 1 more
From yummly.com


ROAST BEEF WITH VEGETABLES RECIPE | EAT SMARTER USA
Mix half of the thyme with ajvar, honey and mustard and spread it on the roast. Pour in broth and simmer in a preheated oven at 180°C (approximately 350°F) for about 2 hours.
From eatsmarter.com


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