Harvest Time Pot Roast Recipes

HARVEST POT ROAST

Harvest Pot Roast image

A succulent pork roast is prepared in minutes! All you have to do is relax while it cooks. Add a loaf of fresh bread, and you have a complete meal.

Provided by Allrecipes Member

Time 2h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 large size (14 x 20 -inch) oven cooking bag
¼ cup all-purpose flour
3 pounds boneless pork roast
1 pound medium size new red potatoes, quartered
1 large onion, cut into thin wedges
1 cup baby carrots, cut in half
2 stalks celery, cut diagonally into 1-inch pieces
1 cup vegetable juice
1 tablespoon HERB-OX® Beef Flavored Bouillon Granules
1 clove garlic, minced
1 bay leaf

Steps:

Preheat oven to 350 degrees F. Add flour to oven bag; twist end of bag and shake to coat with flour. Place oven bag into a 9x13-inch baking dish. Add pork and remaining ingredients. Gently squeeze bag to blend ingredients. Close bag and secure with twist tie. Cut six (1/2-inch) slits in the top of the bag. Bake 2-2 1/2 hours or until pork has reached an internal temperature of 160 degrees F and the vegetables are fork tender.

Nutrition Facts : Calories 379 calories, Carbohydrate 23.8 g, Cholesterol 90.3 mg, Fat 17.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 6.2 g, Sodium 584.2 mg, Sugar 4.3 g

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 40m

Number Of Ingredients 6

Ingredients

4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
8 garlic cloves, unpeeled
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

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

Ingredients

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 TIME PORK ROAST

Harvest Time Pork Roast image

With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 6

Number Of Ingredients 11

Ingredients

3- to 3 1/2-lb boneless pork loin roast
1/2 cup orange marmalade
3 tablespoons orange juice
2 teaspoons fennel seed, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves, crushed
2 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
1 lb Brussels sprouts, cut in half if large
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

Nutrition Facts : Calories 530, Carbohydrate 35 g, Cholesterol 145 mg, Fiber 5 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g

HARVEST POT ROAST

Harvest Pot Roast image

A succulent pork roast is prepared in minutes! All you have to do is relax while it cooks. Add a loaf of fresh bread, and you have a complete meal.

Provided by Allrecipes Member

Time 2h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 large size (14 x 20 -inch) oven cooking bag
¼ cup all-purpose flour
3 pounds boneless pork roast
1 pound medium size new red potatoes, quartered
1 large onion, cut into thin wedges
1 cup baby carrots, cut in half
2 stalks celery, cut diagonally into 1-inch pieces
1 cup vegetable juice
1 tablespoon HERB-OX® Beef Flavored Bouillon Granules
1 clove garlic, minced
1 bay leaf

Steps:

Preheat oven to 350 degrees F. Add flour to oven bag; twist end of bag and shake to coat with flour. Place oven bag into a 9x13-inch baking dish. Add pork and remaining ingredients. Gently squeeze bag to blend ingredients. Close bag and secure with twist tie. Cut six (1/2-inch) slits in the top of the bag. Bake 2-2 1/2 hours or until pork has reached an internal temperature of 160 degrees F and the vegetables are fork tender.

Nutrition Facts : Calories 379 calories, Carbohydrate 23.8 g, Cholesterol 90.3 mg, Fat 17.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 6.2 g, Sodium 584.2 mg, Sugar 4.3 g

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