Beefroastwithveggies Recipes

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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 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.

SHEET PAN ROASTED VEGGIES



Sheet Pan Roasted Veggies image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes, sliced in half lengthwise
3 cups Brussels sprouts, trimmed
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together
1 medium sweet potato, cut into 1 1/2-inch chunks

Steps:

  • Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
  • Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
  • Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.

BEEF AND VEGETABLE STIR FRY



Beef and Vegetable Stir Fry image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces
1/2 cup sliced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 (12-ounce) bag fresh mixed vegetables stir-fry medley
1 (6-ounce) pack sliced mushrooms
1 (8-ounce) can water chestnuts
1 red bell pepper, sliced into strips
2 tablespoons oyster sauce
1/2 teaspoon red pepper flakes
1 pack stir-fry seasoning mix
Steamed instant white rice, for serving

Steps:

  • In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

FOOLPROOF ROAST BEEF AND VEGETABLE



Foolproof Roast Beef and Vegetable image

This is a fool-proof recipe for medium-rare beef. It has never failed me. Adjust time accordingly if you want it rare or well done, but only by a minute or two. If the roast size in not an even number (say 4 1/2 lbs) roast for the lesser amount of time if you like it med-rare. Another minute or two for the 1/2 pound is not suggested. Roast time is for a 4 lb roast.

Provided by dojemi

Categories     Meat

Time 43m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs roast
1 small red potatoes, cut in 1/2
sweet onion, sliced in quarters
carrot, cut into 2 inch pieces
garlic pepper seasoning
salt
oil

Steps:

  • Place all vegetables in a zip-lock bag.
  • Add enough oil to lightly coat.
  • Remove from bag (I know, I know, this makes sense but one reviewer thought some people might put the entire bag in the oven - insert shocked face) and place vegetables in the roasting pan.
  • Place roast on top of vegetables.
  • Sprinkle roast generously with the garlic pepper (see note below).
  • Sprinkle vegetables with garlic pepper and salt.
  • Roast at 500 degrees (yes 500 degrees) for (7) seven minutes (yes seven) per pound.
  • Roast will be medium-rare.
  • Remove from oven and allow roast sit for 20 minutes or more before carving.
  • Note: It is believed that adding salt to uncooked meat will draw out the juices.
  • I always sprinkle with salt when roast is done.

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

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