Kittys Roast Beef Carrots Potatoes Recipes

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

KITTY'S ROAST BEEF CARROTS & POTATOES

Steps:

• 1. Heat oil in iron skillet till you get a sizzle
• 2. Drop meat into skillet and cook on high stirring constantly to get a good browning. The secret to the whole dish is this step. Make sure the meat is dark and the skillet will start to seem slightly sticky
• 3. When meat sizzles dry add water and turn heat to medium
• 4. Cover and cook meat until it is tender at least one hour
• 5. Add carrots and potatoes and cook until a fork slides in and out easily. Do not over cook
• 6. Place meat, carrots, and potatoes in oven safe serving dish and cover with foil to keep warm
• 7. Make your choice of gravy using pan drippings

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

ROAST BEEF WITH POTATOES AND CARROTS

Steps:

• 1. Mix flour with baking powder on waxed paper. Coat roast with flour. Salt and pepper to taste. Heat oil in a large skillet or dutch oven type pot. Brown the roast on all sides in the heated oil. Optional: You can sprinkle roast with a seasoned type salt or red pepper flakes if you like. Or use whatever herbs you like. But don't go overboard...it's good just with plain salt and pepper.
• 2. Remove to a plate while you prepare the gravy in your left over grease.
• 3. Gravy: Sprinkle 2 heaping Tablespoons of leftover flour (from where you dreged the roast) over the remaining oil in your pot. Stir and cook for a few minutes to brown...add a little water while browning to keep it from sticking. Then add your can of mushroom soup and 2 to 3 soup cans of water to browned flour; stir or whisk together. Your gravy will be thin but it will thicken as it cooks.
• 4. Pour gravy in baking pan with the roast. Add vegetables.
• 5. Bake covered in a preheated 400 degree oven for one hour. Then check to see if the vegetables are done.
• 6. The vegetables are usually tender and done in 1 hour of cooking time. Remove them to a bowl or platter to keep warm.
• 7. Continue baking the beef for another hour or until it is tenter. Cut roast up and serve with gravy and vegetables. Note: This recipe works for other cuts of roasts as well. Cooking times will vary depending on the size and type of roast you fix. Before cooking any roast I soak it in plain water for about 30 minutes to an hour and then drain it. This removes blood from the roast and improves flavor.

ROAST BEEF WITH BABY CARROTS, ONIONS, AND POTATOES

Steps:

• Preheat oven to 325 degrees.
• Heat a dutch oven over high heat until very hot. Remove from heat and heavily spray with vegetable oil spray. Return to eat and sear beef on one side for about 45 seconds; don't let meat burn. Turn meat over. Remove dutch oven from heat.
• Put vegetables, wine, and garlic around meat; sprinkle all with lemon pepper and paprika.
• Cover dutch oven with aluminum foil; put lid over foil. Bake for 1 hour and 5 minutes, or until internal temperature of meat registers 155 degrees on a meat or instant read thermometer.
• Put meat on cutting board and let stand for 10 minutes. Cut meat in half, reserving one piece and half the vegetables.
• Cut remaining meat into 8 slices and place on serving platter. Arrange remaining 3 cups of veggies around meat. Cover with aluminum foil to keep warm.
• In a small bowl, whisk together remaining ingredients until well blended.
• Bring pan drippings to a boil over high heat. Whisk in flour mixture. Boil for 2-5 minutes or until gravy thickens, whisking constantly. Spoon over meat.