Harvest Pot Roast With Sweet Potatoes Recipes

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HARVEST POT ROAST WITH SWEET POTATOES RECIPE - (4.4/5)



Harvest Pot Roast with Sweet Potatoes Recipe - (4.4/5) image

Provided by cecelia26_

Number Of Ingredients 9

1 envelope Lipton® Recipe Secrets® Onion Soup Mix
1 1/2 cups water
1/4 cup soy sauce
2 Tbsp. firmly packed dark brown sugar
1 tsp. ground ginger (optional)
3 lbs. boneless pot roast (rump, chuck or round)
4 large sweet potatoes peeled, if desired, and cut in large chunks
3 Tbsp. water
2 Tbsp. all-purpose flour

Steps:

  • 1.Preheat oven to 325°. Combine Lipton® Recipe Secrets® Onion Soup Mix, water, soy sauce, brown sugar and ginger in Dutch oven or 5-quart heavy oven-proof saucepot; add roast. 2.Bake covered 1 hour 45 minutes. 3.Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender. 4.Remove roast and potatoes to serving platter and keep warm; reserve juices. 5.Blend water with flour in small cup with wire whisk. Add flour mixture to reserved juices in Dutch oven. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes. SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine Soup Mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on Low 8 to 10 hours or High 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on High 15 minutes or until thickened

HARVEST POT ROAST WITH SWEET POTATOES



Harvest Pot Roast With Sweet Potatoes image

Make and share this Harvest Pot Roast With Sweet Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     Roast Beef

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (2 ounce) envelope Lipton Recipe Secrets onion soup mix
1 1/2 cups water
1/4 cup soy sauce
2 tablespoons firmly packed dark brown sugar
1 teaspoon ground ginger (optional)
3 -3 1/2 lbs rump roast or 3 -3 1/2 lbs round roast
4 large sweet potatoes, peeled, if desired, and cut in large chunks
3 tablespoons water
2 tablespoons flour

Steps:

  • Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
  • Bake covered 1 hour 45 minutes.
  • Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
  • Remove roast and potatoes to serving platter and keep warm; reserve juices.
  • In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
  • SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.

Nutrition Facts : Calories 639.3, Fat 20.8, SaturatedFat 9.3, Cholesterol 224.5, Sodium 1357.5, Carbohydrate 38, Fiber 4.2, Sugar 12.4, Protein 76.2

HARVEST POT ROAST WITH SWEET POTATOES



Harvest Pot Roast With Sweet Potatoes image

Make and share this Harvest Pot Roast With Sweet Potatoes recipe from Food.com.

Provided by barefootmommawv

Categories     One Dish Meal

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 (1 1/4 ounce) envelope Lipton Recipe Secrets onion soup mix
1 1/2 cups water
2 tablespoons firmly packed dark brown sugar
1 teaspoon ground ginger (optional)
1 (3 -3 1/2 lb) boneless pot roast (rump, chuck or round)
4 large sweet potatoes, peeled, if desired, and cut into large chucks
3 tablespoons water
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325 degrees. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, sugar and ginger; add roast.
  • Cover and bake 1 hour 45 minutes.
  • Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
  • Remove roast and potatoes to serving platter and keep warm; reserve juices.
  • In a small cup, with wire whisk, blend water and flour. In dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.

Nutrition Facts : Calories 672.2, Fat 41.8, SaturatedFat 16.9, Cholesterol 154.2, Sodium 699.2, Carbohydrate 27.5, Fiber 3, Sugar 8.3, Protein 44

ROASTED SWEET POTATOES & ONIONS



Roasted Sweet Potatoes & Onions image

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Provided by Jean Carper

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 6

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Steps:

  • Heat oven to 425 degrees F.
  • Toss first 6 ingredients in a shallow medium-sized baking dish.
  • Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

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