Pot Roast With Potatoes And Carrots Recipes

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INSTANT POT® POT ROAST WITH POTATOES AND CARROTS



Instant Pot® Pot Roast with Potatoes and Carrots image

With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.

Provided by bd.weld

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon Dash freshly ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
  • Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 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.
  • Remove roast from pot and place on a serving platter, leaving drippings in the pot.
  • Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
  • Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g

OVEN POT ROAST WITH CARROTS AND POTATOES



Oven Pot Roast With Carrots and Potatoes image

Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.

Provided by bullwinkle

Categories     Roast Beef

Time 4h

Yield 6 serving(s)

Number Of Ingredients 7

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

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.

Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5

POT ROAST WITH POTATOES AND CARROTS



Pot Roast with Potatoes and Carrots image

A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.

Provided by Jaclyn

Categories     Main Course

Time 3h45m

Number Of Ingredients 12

1 (3 lb) boneless chuck roast
2 Tbsp olive oil
Salt and freshly ground black pepper
1 large yellow onion (, coarsely chopped)
3 cloves garlic (, minced)
1 (14.5 oz) can beef broth
3/4 cup dry red wine ((optional))
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)
6 medium carrots (, peeled and chopped into 1 1/2-inch pieces)

Steps:

  • Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
  • Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
  • Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
  • Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
  • Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.

Nutrition Facts : Calories 597 kcal, Carbohydrate 27 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 242 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES



Fallin' to Pieces Pot Roast With Carrots and Potatoes image

Yields a savory pot roast that is fork tender and literally falls to pieces. Carrots and potatoes are cooked along with the roast in a slow cooker or crock pot. Very easy and crowd-pleasing! WARNING: This recipe will make a proper lady want to eat like a man!

Provided by LuvviLoo

Categories     One Dish Meal

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -5 lbs beef roast (cut of your choice)
1 (1 1/4 ounce) envelope onion soup mix
1 1/2 teaspoons garlic powder
1 teaspoon Accent seasoning (optional)
1 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
8 ounces washed peeled baby carrots
5 medium russet potatoes
1 medium yellow onion
1 1/2-2 cups hot water
1 beef bouillon cube

Steps:

  • *prep time does not include time in frig to marinate, which is optional*.
  • In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
  • Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
  • Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
  • Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
  • Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
  • Place the seasoned beef on top of the onions, in the center of the slow cooker.
  • Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
  • Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
  • Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
  • **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
  • Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

Nutrition Facts : Calories 552.4, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.7, Sodium 1295.7, Carbohydrate 40.7, Fiber 5.9, Sugar 4.4, Protein 70.2

MY FAVORITE POT ROAST



My Favorite Pot Roast image

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

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

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

CROCK POT PORK ROAST, POTATOES, AND CARROTS



Crock Pot Pork Roast, Potatoes, and Carrots image

I decided to come up with my own Pork Roast recipe for a crock pot. I took a few ideas from the other recipes and this is what I came up with.

Provided by jasongerhart

Categories     Pork

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork loin roast
1 teaspoon paprika
1/2 teaspoon cayenne (red pepper)
1 tablespoon garlic powder
1/2 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
4 medium potatoes, peeled and cubed (1 inch cubes)
2 cups baby carrots
2 cups chicken broth

Steps:

  • Rinse and dry roast.
  • Combine all dry seasonings and rub onto roast.
  • Use olive oil to brown the roast.
  • Deglaze pan with chicken broth.
  • Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

MELT-IN-YOUR-MOUTH POT ROAST



Melt-in-Your-Mouth Pot Roast image

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 11

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Minced fresh thyme, optional

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.

Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

POT ROAST WITH POTATOES AND CARROTS



Pot Roast with Potatoes and Carrots image

Let the family enjoy a wonderful Pot Roast with Potatoes and Carrots tonight! Our beef pot roast with potatoes is a great entrée choice for a cool evening.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 4 servings

Number Of Ingredients 9

3 Tbsp. KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided
1 large onion, chopped
1 boneless beef chuck roast (3 lb.)
1/2 tsp. black pepper
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 lb. red potatoes (about 2), cut into 1/2-inch pieces
2 large carrots, coarsely chopped
2 Tbsp. chopped fresh parsley

Steps:

  • Heat 2 Tbsp. vinaigrette in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.
  • Add remaining vinaigrette, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.
  • Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.
  • Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy. Sprinkle with parsley.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

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 :

ROASTED POTATOES AND CARROTS



Roasted Potatoes and Carrots image

These roasted potatoes and carrots are very easy and tasty.

Provided by Reem Chavez

Time 50m

Yield 6

Number Of Ingredients 9

6 medium potatoes, peeled and cubed
6 medium carrots, chopped
½ cup olive oil
5 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon chopped fresh oregano, or more to taste
1 tablespoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
  • Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS



Stove Top Pot Roast With Gravy, Potatoes and Carrots image

Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes

Provided by tabasco0697

Categories     One Dish Meal

Time 4h10m

Yield 5 oz, 4 serving(s)

Number Of Ingredients 13

2 -3 lbs sirloin tip roast
24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
3 russet potatoes (peeled and quartered)
1 (16 ounce) bag baby carrots
1 vidalia onion (quartered)
1 garlic clove (sliced)
2 stalks celery (cut in half)
3 tablespoons minute tapioca
1 teaspoon garlic powder (divided)
1 teaspoon onion powder (divided)
1 teaspoon crushed rosemary (divided)
1 teaspoon paul prudhomme meat magic seasoning salt (divided)
3 1/2 tablespoons extra virgin olive oil

Steps:

  • Pour all seasoning in a small bowl and mix well. Season meat on both sides.
  • Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
  • Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
  • Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

Nutrition Facts : Calories 334.8, Fat 12.6, SaturatedFat 1.9, Sodium 795.3, Carbohydrate 50.9, Fiber 7.8, Sugar 14.5, Protein 6.6

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SLOW COOKER POT ROAST WITH POTATOES AND CARROTS - EAT WELL SPEND …
2016-11-18 Add chopped onion quarters, carrots and potatoes in the slow cooker along with the water or broth. Place seared roast in crockpot. Then add garlic, oregano, and thyme evenly over the meat. Place on lid and cook on low for 6-8 hours or on high for 4-5 hours. After time has elapsed, remove roast, potatoes and carrots from crockpot and place on a ...
From eatwellspendsmart.com


CROCK POT POT ROAST WITH POTATOES AND CARROTS RECIPES
2022-06-06 potatoes, beef base, gravy, carrots, pot roast, thyme, onion and 6 more Crock Pot Pot Roast The Crepes of Wrath carrots, onion, tomato paste, honey, low sodium beef broth, pepper and 7 more
From yummly.com


21 CHUCK ROAST WITH ONION SOUP MIX RECIPE - SELECTED RECIPES
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving (and preventing dry, disappointing meat).
From selectedrecipe.com


PERFECT POT ROAST WITH CARROTS AND POTATOES - TASTYDONE
Ingredients. 1 tablespoon olive oil; 3-4 pounds chuck roast or rump roast; 1 large onion chopped, or two small onions; 4 carrots cut into 2″ pieces
From tastydone.com


ROAST AND POTATOES IN CROCK POT - PERFECT DESCRIPTION
2022-06-12 Brown the roast and place it in the slow cooker: In a large pot, heat 1 tablespoon olive oil over medium-high heat. Sear the roast in the pot until both sides are browned, about 45 minutes per side. Place the meat in the slow cooker. Add the remaining 1/2 tablespoon olive oil to the pot and saut the aromatics before layering them over the roast.
From solsarin.com


SUNDAY POT ROAST WITH POTATOES AND CARROTS {GRANNY'S RECIPE}
8-10 whole carrots, peeled and cut into 2 inch chunks. 8-10 whole medium potatoes, cut in half crosswise. Salt and pepper to taste. Directions: Preheat oven 350 degrees F. On high heat, heat olive oil in a large Dutch oven, or an iron skillet until hot, but not smoking. Salt and pepper each side of the roast and place in the hot oil.
From cookingwithk.net


SLOW COOKER BEEF ROAST WITH POTATOES AND CARROTS
2021-04-11 Instructions. In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth. In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables. Cover and cook on low for 8-10 hours (or high for 5-6 hours), or until beef roast is tender.
From thetoastykitchen.com


TRADITIONAL BEEF POT ROAST WITH CARROTS RECIPE | MYRECIPES
Directions. Preheat oven to 300°. Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan. Add tomato paste and …
From myrecipes.com


INSTANT POT POT ROAST WITH POTATOES AND CARROTS
2022-01-14 Press CANCEL. Add the garlic, potatoes, carrots, and onion on top of the roast. Pour in the beef broth, and add the beef base and Worcestershire sauce. Close and lock the lid. Turn the pressure release valve to SEALING. Press …
From eatinginaninstant.com


OVEN BAKED POT ROAST WITH POTATOES AND CARROTS - REAL MOM …
2009-03-09 Brown pot roast on all sides. Add garlic and onions to pan when pot roast is almost finished; stirring vegetables to keep them from browning. Pour in beef broth, V8, brown sugar, Worcestershire sauce, and vinegar. Cover tightly with foil and bake for two hours, uncover and add potatoes and carrots and bake another hour. This is how I did it.
From realmomkitchen.com


SLOW COOKER POT ROAST WITH POTATOES RECIPE - THE SPRUCE EATS
2022-03-08 Place the beef roast in the slow cooker; sprinkle with salt and pepper. Make a smooth paste with the flour and cold water; stir in Kitchen Bouquet and spread over the roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga). Cover and cook on low for 8 to 10 hours.
From thespruceeats.com


POT ROAST WITH POTATOES AND CARROTS RECIPE - RECIPES.NET
2022-03-21 Preheat oven to 275 degrees F. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add to the pot.
From recipes.net


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