Kittys Roast Beef Carrots Potatoes Recipes

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ROAST BEEF WITH BABY CARROTS, ONIONS, AND POTATOES



Roast Beef With Baby Carrots, Onions, and Potatoes image

i've been experimenting with this recipe and the amounts, please forgive me if it doesn't turn out quite as expected

Provided by Messiejessie625

Categories     Stew

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 12

1/8 cup low sodium beef broth
1 teaspoon water
1 medium onion, cut into eighths
1/2 teaspoon Worcestershire sauce
8 ounces very small red potatoes
vegetable oil cooking spray
3 minced garlic cloves
1/2 tablespoon flour
1/2 teaspoon paprika
10 ounces eye of round roast, all visible fat removed
6 ounces baby carrots
1 teaspoon lemon pepper

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.

Nutrition Facts : Calories 460.8, Fat 20.8, SaturatedFat 8.2, Cholesterol 87.1, Sodium 159.7, Carbohydrate 35.9, Fiber 5.1, Sugar 7.5, Protein 32.1

POT ROAST WITH POTATOES, CARROTS & ONION GRAVY



Pot Roast With Potatoes, Carrots & Onion Gravy image

Provided by Taste of Home

Time 2h45m

Yield 7 to 9 servings.

Number Of Ingredients 9

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3-1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)

Steps:

  • Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

Nutrition Facts :

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