BACON AND ONION ROASTED POTATOES RECIPE BY TASTY
Here's what you need: bacon, medium red potatoes, onion soup mix, salt, pepper
Provided by Camille Bergerson
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425ºF (220ºC).
- Cook bacon in a cast iron skillet until crisp.
- Remove any excess grease, if preferred.
- Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
- Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 16 grams, Sugar 1 gram
POT ROAST WITH BACON AND VEGETABLES
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
- Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
- Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
- Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
- Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
POT ROAST SMOTHERED IN BACON AND ONIONS
Make and share this Pot Roast Smothered in Bacon and Onions recipe from Food.com.
Provided by mariposa13
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large, enameled cast-iron casserole, melt 2 tbsp butter.
- Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
- Transfer bacon with slotted spoon to paper-towel lined plate.
- With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
- Season meat with salt and pepper.
- Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
- Transfer to large plate.
- Lower heat to moderate for second batch if the butter starts to brown to quickly.
- Remove the strings and keep the steaks intact if possible.
- Preheat oven to 350*F.
- Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
- Cook over moderate high heat, stirring about 8 minute.
- Transfer half the onions to a plate.
- Stir the remaining 1 tbsp butter into the onions in the casserole.
- Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
- Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
- Spread the remaining onions and bacon on top.
- Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
- Transfer casserole to oven and cook for 30 minute.
- Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
- Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
- Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.
Nutrition Facts : Calories 910.4, Fat 60, SaturatedFat 24.4, Cholesterol 171.4, Sodium 443.1, Carbohydrate 28.8, Fiber 3.4, Sugar 10.9, Protein 41.9
POT ROAST WITH BALSAMIC ONIONS
Delicious pot roast and onions in a savory sauce in the slow cooker.
Provided by Gina Izzy Shores
Categories 100+ Everyday Cooking Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Season roast with salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
- Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
- Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g
SMOTHERED BEEF AND ONIONS
Make and share this Smothered Beef and Onions recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, brown the steaks on both sides in butter; remove steaks and set aside.
- Add onion; stir/saute until tender.
- Sprinkle flour over onion; stir to combine.
- Gradually add consomme and wine; cook until thickened, stirring constantly.
- Stir in vinegar, salt, and pepper.
- Put steaks in onion mixture; cover and simmer 20 minutes or until steaks are tender.
- Serve over rice; sprinkle with parsley.
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- In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.
- Preheat the oven to 350°. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.
- Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250° and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.
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