Herbed Beef Pot Recipes

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HERBED ROAST BEEF



Herbed Roast Beef image

A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

2 teaspoons fennel seed, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons each dried basil, marjoram, savory and thyme
2 teaspoons rubbed sage
1-1/2 teaspoons salt
2 bone-in beef rib roasts (4 to 6 pounds each)
2 medium onions, sliced
6 fresh rosemary sprigs
HORSERADISH SAUCE:
1-1/2 cups sour cream
1/4 cup prepared horseradish
3 tablespoons lemon juice
2 tablespoons minced chives

Steps:

  • In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.

HERBED POT ROAST



Herbed Pot Roast image

I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 13

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
8 medium carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

Steps:

  • Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.

Nutrition Facts : Calories 469 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 677mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 38g protein.

SLOW-COOKER HERBED BEEF ROAST



Slow-Cooker Herbed Beef Roast image

Take 15 minutes in the morning to add some simple ingredients to your slow cooker and come home to this savory herbed roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 6

3-pound beef boneless tip roast
1 teaspoon salt
1 teaspoon mixed dried herb leaves
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
  • Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
  • Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
  • Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches (page 77). Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
  • Serve remaining half of beef now.

Nutrition Facts : Calories 110, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

HERBED BEEF STEW



Herbed Beef Stew image

This is a recipe which I came upon when I joined my husband's family. It's so popular and I'm on the verge of making little spice packets I can just throw in with the rest of the ingredients. I'm not sure if there's someone out there with the original idea for this dish, but we have modified it quite a bit for personal taste.

Provided by Annie H

Categories     Stew

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 17

4 lbs stew meat
1 tablespoon garlic salt
1 teaspoon salt
2 teaspoons black pepper, ground
1 tablespoon onion powder
1 tablespoon dried dill weed
3/4 tablespoon basil
1/2 teaspoon thyme
2 bay leaves
1/2 teaspoon savory
10 ounces beef consomme
64 ounces V8 vegetable juice
1/2 cup cornstarch
2 (4 ounce) cans mushrooms, pieces and parts
lots egg noodles
some poppy seed
slivered almonds, sauted in butter

Steps:

  • Brown meat very lightly, but do not cook all the way through.
  • Add all herbs and liquids.
  • Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
  • A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
  • Add liquid and mushrooms to stew; allow to thicken.
  • In a seperate pot, sauté almonds, melt extra butter, and add cooked egg noodles.
  • Sprinkle with poppy seeds.
  • Serve stew on bed of noodles.

Nutrition Facts : Calories 530.6, Fat 35.2, SaturatedFat 14.2, Cholesterol 121.6, Sodium 974.5, Carbohydrate 16.3, Fiber 2, Sugar 6.6, Protein 36.4

CROCK POT HERBED BEEF POT ROAST



Crock Pot Herbed Beef Pot Roast image

This recipe is so easy and delicious and results in a hearty, tender beef roast with rich gravy and tender vegetables.

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs beef roast, sirloin
1 lb potato, small (I use young red potatoes or fingerlings)
1 lb carrot, baby (or peeled and cut into 2-inch lengths)
2 garlic cloves, minced
1 onion, medium, sliced
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 cup dry red wine (Merlot, Burgundy, Cabernet Sauvignon, Pinot Noir, etc.)
1/3 cup flour
4 cups beef broth

Steps:

  • Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
  • In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
  • Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
  • To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
  • Enjoy!

Nutrition Facts : Calories 509.7, Fat 10.3, SaturatedFat 4.1, Cholesterol 149.7, Sodium 1333.3, Carbohydrate 43.5, Fiber 6.5, Sugar 8.1, Protein 56.7

INSTANT POT® HERBED ISRAELI COUSCOUS



Instant Pot® Herbed Israeli Couscous image

This couscous is a lovely side dish, or can be the base to a main meal. It's also fast to make using the Instant Pot®.

Provided by thedailygourmet

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon salted butter
1 ¼ cups chicken broth
8 ounces pearl (Israeli) couscous
1 teaspoon Greek seasoning (such as Cavender's®), divided
1 teaspoon Tuscan herb olive oil
1 tablespoon basil leaves, cut in thin strips
2 teaspoons minced fresh parsley
1 teaspoon minced fresh rosemary

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
  • Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
  • Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 44.1 g, Cholesterol 9.5 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 508.6 mg, Sugar 0.4 g

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