Roastbeefandchevrewrapgoatcheese Recipes

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POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

VELVEETA® CHEESY BEEF STROGANOFF



VELVEETA® Cheesy Beef Stroganoff image

Melted VELVEETA takes classic beef stroganoff to a new, delicious level. Watch the how-to video to see this cheesy recipe in action.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 5 servings, about 1 cup each

Number Of Ingredients 6

1 lb. ground beef
2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 tsp. black pepper

Steps:

  • Brown meat in large skillet; drain.
  • Stir in water; bring to boil. Add noodles; stir. Cover; simmer on medium-low heat 8 min. or until noodles are tender.
  • Add VELVEETA, soup and pepper; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 27 g

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)



Our 20+ BEST Leftover Roast Beef Recipes (+Leftover Roast Beef Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 35m

Number Of Ingredients 5

Leftover roast beef
1/4 onions (finely diced)
1/2 cup celery (finely diced)
3/4 cup Greek yogurt or mayo
Kosher salt and black pepper to taste

Steps:

  • Chop or shred the roast beef, then process in a food processor.
  • In a bowl, combine beef and all other ingredients.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

ROAST BEEF SANDWICH WITH WATERCRESS AND HORSERADISH MAYONNAISE



Roast Beef Sandwich with Watercress and Horseradish Mayonnaise image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings, serving size 1 sandwich

Number Of Ingredients 10

1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt
2 tablespoons mayonnaise
1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons)
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch watercress, thick stems removed
8 slices whole-grain pumpernickel bread
12 ounces lean roast beef, thinly sliced
2 medium tomatoes sliced
1/2 small red onion, thinly sliced

Steps:

  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
  • Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.

Nutrition Facts : Calories 330 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 1300 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 22 grams, Sugar 4 grams

18 WAYS TO USE LEFTOVER ROAST BEEF



18 Ways to Use Leftover Roast Beef image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 18

Leftover Roast Beef Stroganoff
Roast Beef Pot Pie
Roast Beef Tortilla Rollups
Beef Enchiladas
Leftover Roast Beef Pasta Skillet
Leftover Roast Beef Chili
Roast Beef and Cheese Sandwich
Cheesteak Crescent Rolls
Leftover Roast Beef Salad
Cornish Pasties
Beef Barley Soup
Beef Empanadas
Leftover Roast Beef Shepherd's Pie
Roast Beef Sliders
Beef Sundae
Leftover Roast Beef Italian Stew
Beef Rigatoni
Roast Beef Stuffed Baked Potatoes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

ROAST BEEF AND CHEVRE WRAP (GOAT CHEESE)



Roast Beef and Chevre Wrap (Goat Cheese) image

The lady whose house my DH was painting raises goats and makes this wonderful cheese. So she was kind enough to send some to me in exchange for some cherry tomatoes from our garden. I had never tried goat cheese before, but I loved it, so did DD. This is a sandwich which I made up to enjoy it. Note: Chevyer is a soft cheese and is crumbly in texture.

Provided by MsSally

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 whole wheat sandwich wrap
2 ounces deli roast beef
1 ounce chevre cheese (basil and garlic flavored)
1 teaspoon light mayonnaise
lettuce
tomatoes

Steps:

  • Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
  • Fold bottom half up and then fold over both sides tightly.
  • Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.

Nutrition Facts : Calories 333.1, Fat 20.3, SaturatedFat 10.3, Cholesterol 124.3, Sodium 2208, Carbohydrate 2.4, Sugar 0.9, Protein 33.5

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