Falling Apart Braised Pot Roast With Vegetables Recipes

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BRAISED POT ROAST WITH VEGETABLES



Braised Pot Roast With Vegetables image

Provided by Melissa Sperka

Categories     Main Course

Time 3h30m

Number Of Ingredients 17

4 lb beef chuck roast
3 Tbsp seasoning (i.e. Meat Magic or Montreal steak seasoning)
1 Tbsp Olive oil
2 Tbsp butter
1 lb carrots (peeled and diced)
3 ribs celery (sliced)
1 large Vidalia or sweet onion (cut into thin wedges)
3 garlic cloves (minced)
1 tsp garlic salt
1 tsp black pepper
3 sprigs fresh thyme
1 bay leaf
2 Tbsp Worcestershire sauce
2 cup low sodium beef broth
1 Tbsp Kitchen Bouquet Browning Sauce
1/4 cup all purpose flour
1/4 water or milk

Steps:

  • Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
  • In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
  • Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
  • Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
  • Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
  • To thicken the braising liquid, remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
  • Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour in water or milk depending on your preference.
  • Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. cook for 5 minutes until thickened. Drizzle over the roast just before serving.

Nutrition Facts : ServingSize 1 serving, Calories 418 kcal, Carbohydrate 13 g, Protein 37 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 131 mg, Sodium 558 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 14 g

FALLING APART BRAISED POT ROAST WITH VEGETABLES



Falling Apart Braised Pot Roast With Vegetables image

This is the most incredible pot roast I've ever had ... and the best meal I've ever eaten out of all the fancy restaurants in this exclusive mountain resort town i call home ... Aspen. It has an array of vegetables, the meat is tender and literally melts in your mouth - no knife needed, it just falls apart!

Provided by BryanNH

Categories     Roast Beef

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion
6 carrots
2 zucchini
2 summer squash
1 lb mushroom
3 dashes liquid smoke
2 lbs chuck roast (or larger)
2 tablespoons minced garlic
16 ounces diced tomatoes with juice
4 cups half strength beef stock (or more)

Steps:

  • Sear pot roast on both sides on high heat.
  • Dice onion in large chunks.
  • Cut carrots into thick rounds.
  • Put can of tomatoes and juice in pot.
  • Put tomatoes with liquid, onions and carrots back into pan you seared meat in, put meat on top of veggies, fill with 1/2 strength beef stock until it is 1/2 way up the side of the meat.
  • Season lightly with salt/pepper.
  • Add garlic.
  • Cover pot.
  • Set stove so it slowly simmers the pot - med-low to low.
  • As it cooks, periodically check the liquid level, take some out if covering the meat more than half way, add some if less.
  • After 3 hours, quartered the mushrooms, place them in the pot, rearrange the meat so the mushrooms are under the meat and liquid is halfway up the beef.
  • Check flavor, add salt/pepper as needed - add a little water if flavor is too strong instead of stock.
  • After 1.5 hours, cut the zucchini and summer squash into large chunks, place in pot, also rearrange meat so it is on top of the veg and liquid is halfway up the meat.
  • During cooking, check liquid levels so the meat is not covered; causing a stewing effect instead of braising. Take liquid out and out into a container for when you need to add liquid later.
  • Periodically baste meat with the liquid in the pot.
  • Always leave pot covered or else meat will dry up.
  • Full cooking time is 5 to 6+ hours, depending on how much you would like to cook it. I cook it until it can be torn apart with a fork and the meat is falling apart.

Nutrition Facts : Calories 740.5, Fat 46.1, SaturatedFat 18.4, Cholesterol 156.5, Sodium 1244.7, Carbohydrate 31.5, Fiber 8.1, Sugar 15.8, Protein 52.7

BRAISED POT ROAST WITH VEGETABLES



Braised 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 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
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.

Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams

POT ROAST, VEGETABLES, AND BEER



Pot Roast, Vegetables, and Beer image

This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

Provided by Pam

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 (3 pound) beef pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
1 ½ pounds potatoes, peeled and cut into chunks
2 tablespoons all-purpose flour
2 cups beef stock
1 (12 fluid ounce) can or bottle dark beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
  • Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g

BEER-BRAISED ROAST WITH ROOT VEGETABLES



Beer-Braised Roast with Root Vegetables image

I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons olive oil
1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed
2 large onions, sliced
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
1/2 pound fresh whole mushrooms, quartered
1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth
4 tablespoons minced fresh parsley, divided
3 tablespoons Worcestershire sauce
3 tablespoons seedless blackberry spreadable fruit
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
1/2 cup cold water

Steps:

  • In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES



Emeril's Cola Braised Pot Roast With Vegetables image

We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.

Provided by CindiJ

Categories     One Dish Meal

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

2 (4 1/2 lb) boneless chuck roast
2 tablespoons kosher salt
2 teaspoons kosher salt
2 tablespoons fresh ground black pepper
20 garlic cloves
1 tablespoon fresh rosemary, minced
1 teaspoon fresh rosemary, minced
1/2 cup olive oil
1 quart beef stock (or low-sodium canned beef broth)
1 (12 ounce) can Coca-Cola
2 tablespoons tomato paste
2 cups carrots, chopped into 2-inch pieces
2 cups celery, chopped into 2-inch pieces
2 cups onions, diced cut 2-inch dice
1/4 cup flour

Steps:

  • Preheat the oven to 325 degrees F.
  • Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
  • Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
  • Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
  • Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.

Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6

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

POT ROAST FOR A CROWD



Pot Roast for a Crowd image

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving-perfect for holiday entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
1 tablespoon all-purpose flour, plus more if needed
2 tablespoons red-wine vinegar, plus more if needed
1 1/4 cups water
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

Steps:

  • Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
  • Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
  • Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
  • Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
  • Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

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

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

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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BRAISED POT ROAST WITH ROOT VEGETABLES - CERTIFIED ANGUS BEEF
Then it was back into the pan with the roast. Vegetables were placed on top and into the oven it went for the next four hours. Tip No. 1: Use a large pan. As you can see, this recipe easily filled a 5.5 quart Le Creuset French oven! Tip No. 2: For firm, rather than soft, vegetables wait until the last half of the cook-time to add vegetables to ...
From blog.certifiedangusbeef.com


CLASSIC POT ROAST WITH VEGETABLES - DINNER, THEN DESSERT
2021-09-20 Instructions. Preheat your oven to 325 degrees. Season the chuck roast with the Kosher salt, pepper and thyme. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if …
From dinnerthendessert.com


OLD FASHIONED POT ROAST WITH VEGETABLES AND GRAVY
Place sliced onion and celery pieces in the bottom of the vessel. Add roast on top of vegetables. Pour in enough beef broth to cover the sides of the roast but not the top. Add Worcestershire and bay leaves. Cover and cook in a 350 degree preheated oven for two hours. After two hours, remove from oven.
From syrupandbiscuits.com


OVEN BRAISED POT ROAST WITH VEGETABLES - DEEP SOUTH DISH
2011-01-15 Instructions. Preheat oven to 275 degrees F. Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut. In a small bowl, stir together flour, salt, pepper, …
From deepsouthdish.com


GRILLED AND BRAISED POT ROAST FOR FESTIVE FRIDAY! (GF OPTION)
Place over direct heat on the grill and cook until well browned (without burning) on first side, about 10 minutes. Using tongs, flip over and cook second side until well browned, about 10 minutes more. Transfer to prepared roasting pan, setting on top of the carrots and celery. Preheat oven to 300°F.
From theheritagecook.com


CLASSIC POT ROAST - CULINARY HILL
2021-04-23 Instructions. Preheat oven to 325 degrees. Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes.
From culinaryhill.com


THE MOST TENDER AND FLAVORFUL CLASSIC POT ROAST RECIPE EVER!
2019-09-18 Preparing the meat. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture. Step 2: Sear the meat. Heat a little olive oil in a large Dutch oven and sear the roast on both side to form a mice crust.
From grandbaby-cakes.com


BEER BRAISED POT ROAST RECIPE - DINNER, THEN DESSERT
2020-07-03 Preheat your oven to 325 degrees. Season the chuck roast with the Kosher salt, pepper and thyme. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker.) Add carrots, potatoes, onion, garlic, beef broth, beer, and tomato paste ...
From dinnerthendessert.com


SLOW COOKER BRAISED POT ROAST WITH BROWN GRAVY AND VEGETABLES
2016-07-12 Instructions. Rub the chuck roast on all sides liberally with the steak seasoning. Heat a few drizzles of olive oil in a large skillet. Sear and brown the roast for 2 minutes on all sides. Spray the inside of an oval 6-quart slow cooker with cooking spray. Arrange the carrots in the bottom of the slow cooker.
From thelittlethingsjournal.com


EMERIL'S SIMPLE BRAISED POT ROAST WITH VEGETABLES
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Emeril's Simple Braised Pot Roast with Vegetables. See original recipe at: abcnews.go.com. kept by zambni recipe by abcnews.go.com. Categories: Roast; print. See original recipe at …
From keeprecipes.com


SLOW COOKER FALL APART POT ROAST - BORROWED BITES
2019-12-16 Once the skillet is hot, sear each side of the roast for 2-3 minutes. Place roast in slow cooker. If using vegetables wash, peel, and cut them into large pieces. Add them to a large bowl, then drizzle with a little bit of oil. Sprinkle on seasonings and mix until evenly distributed. Top the roast with the vegetables.
From borrowedbites.com


POT ROAST WITH ROOT VEGETABLES - SPICY SOUTHERN KITCHEN
2020-02-05 Preheat oven to 350 degrees. Cook bacon in a large Dutch oven until crispy. While bacon cooks, combine spices in a small bowl. Remove bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon grease. Sprinkle the spices all over the beef. Place the Dutch oven over medium-high heat.
From spicysouthernkitchen.com


BRAISED FALL APART EYE OF ROUND ROAST - SEEKING GOOD EATS
2022-04-27 Preheat the oven to 325 degrees. Season the eye of round roast, covering all sides with the pot roast seasoning. Heat the butter in dutch oven on medium-high heat. Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate. Add mushrooms, carrots, onion, and garlic to the pot ...
From seekinggoodeats.com


CLASSIC LOW CARB POT ROAST WITH VEGETABLES & GRAVY
Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes.
From lowcarbmaven.com


PERFECT POT ROAST WITH VEGGIES AND GRAVY - THE BETTERED BLONDIE
2019-08-13 But, just in case, there are also instructions for doing it all in the IP in the recipe notes. For the roast, I use my Instant Pot. It is so easy and just infuses the roast with so much flavor. While the pot roast is cooking in there, I put the potatoes and carrots on a sheet pan to get the BEST flavor and texture. I know this is an extra step ...
From thebetteredblondie.com


BEST COUNTRY POT ROAST WITH VEGETABLES & GRAVY - WILDFLOUR'S …
2014-10-14 Heat the broth/stock on the stovetop over medium heat until just boiling. Stir cornstarch and cold water together and slowly whisk in. Lower heat, stir in heavy cream if desired, simmer and whisk for 2-3 minutes until thickened and cooked down just a bit. Add more salt and pepper to taste.
From wildflourskitchen.com


BEST SLOW COOKER POT ROAST WITH VEGETABLES - MOM'S KITCHEN …
2017-10-16 Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid. Cook the meat until very tender (you should be able to cut it with a fork): about 5 to 6 hours on high or 9 to 10 hours on low. Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side.
From momskitchenhandbook.com


FRENCH BRAISED POT ROAST RECIPE | FOODAL
2020-11-08 Preheat oven to 225˚F. Pat meat dry with paper towels. Season meat on all sides with salt and pepper. Heat olive oil in a large Dutch oven or some other oven-safe pot with a cover. Once hot, add seasoned roast and sear each …
From foodal.com


POT ROAST WITH FALL VEGETABLES - GOOD HOUSEKEEPING
2008-08-11 Directions. Preheat oven to 350 degrees F. In cup, combine thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon coarsely ground black pepper; use to rub all over roast. In 6-quart Dutch oven, heat oil on ...
From goodhousekeeping.com


DUTCH OVEN POT ROAST WITH RED WINE - DELICIOUS BY DESIGN
2022-04-20 Preheat oven to 325°. Place the Dutch oven with the lid firmly on into the oven and let cook for two and a half to three hours. The typical roast is between 2.5-3 pounds and takes about an hour per pound to cook. Check your cooking liquid around the halfway mark.
From deliciousbydesign.net


SLOW COOKER POT ROAST AND VEGETABLES - MAKE YOUR MEALS
Cook on low for 8-10 hours or high for 5-6 hours. In the last hour of cooking mix together your arrowroot powder and water and add it to the slow cooker to thicken the sauce into a gravy consistency. Once the cooking time is up, remove the meat and pour the …
From makeyourmeals.com


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