POT ROAST WITH POTATOES AND CARROTS
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
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
FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES
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
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
POT ROAST WITH POTATOES, CARROTS & ONION GRAVY
Provided by Taste of Home
Time 2h45m
Yield 7 to 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts :
AUTUMN POT ROAST
This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.
Provided by shanacerny
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
- Cook on High for 4 hours.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.5 g, Cholesterol 47 mg, Fat 9.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 1051.6 mg, Sugar 4.5 g
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
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