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
SPICED POT ROAST
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.
SPICE-BRAISED POT ROAST
Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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
SPICY POT ROAST WITH BACON
Perfect for Sunday night-or any night you want to serve up an old-fashioned pot roast-this dish is made with bacon, spicy tomato sauce and veggies.
Provided by My Food and Family
Categories Home
Time 3h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Reserve for later use. Discard all but 1 Tbsp. drippings from pan.
- Add roast to reserved drippings in pan; cook on medium-high heat 5 min. on each side or until evenly browned. Pour tomato sauce over roast. Add onions and garlic; cover.
- Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
- Transfer roast and vegetables to platter, reserving drippings in pan. Cut roast across the grain into thin slices. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
SPICY POT ROAST
Make and share this Spicy Pot Roast recipe from Food.com.
Provided by Sydney Mike
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Crumble mincemeat & put in saucepan.
- Add water & stir until mincemeat is moistened completely.
- Add brandy, salt, ginger & tapioca.
- Bring to boil, stirring constantly.
- Remove bone from meat.
- Tie string around boned roast to hold it together & to make carving easier.
- Put meat in pan with tight-fitting lid [or Dutch oven].
- Pour mincemeat mixture over chuck roast.
- Cover pan & bake 3 hours. Don't remove lid during cooking.
Nutrition Facts : Calories 712.7, Fat 44.4, SaturatedFat 18, Cholesterol 156.5, Sodium 435.5, Carbohydrate 23.1, Fiber 0.4, Sugar 15.5, Protein 41.8
SPICY WINE POT ROAST
This is such a delectable pot roast, and once again it is a recipe that can be made during the day while you are working, so little work and such wonderful flavor!!
Provided by Chef mariajane
Categories Roast Beef
Time 10h
Yield 6-7 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
- This is tasty served with mashed potatoes, and broccoli spears.
Nutrition Facts : Calories 615.1, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.6, Sodium 427.6, Carbohydrate 6.3, Fiber 0.3, Sugar 3, Protein 42.4
SWEET & SPICY BACON RECIPE BY TASTY
Here's what you need: Frank's Red Hot® Sauce, brown sugar, thick cut bacon
Provided by Jordan Kenna
Categories Breakfast
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together Frank's RedHot® and brown sugar together until fully incorporated.
- Arrange the bacon on the prepared baking sheet. Bake for 15 minutes. Using a pastry brush, brush the bacon slices with the RedHot® mixture. Flip the bacon over and brush on the other side. Continue baking until the bacon is crisp and brown, 10-15 minutes more.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 4 grams, Fat 39 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams
ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO
Looking for a hearty dinner using beef and bacon? Then check out this spicy wrap - ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
- Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.
Nutrition Facts : Calories 520, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1790 mg, Sugar 3 g, TransFat 1 g
SUPER EASY AND SPICY POT ROAST (CROCK POT)
This recipe is so quick to throw together and the roast is amazingly tender. Only 4 simple ingredients in this one; beef roast, beef broth, tomato soup and Rotel tomatoes. Everyone loved it, including the picky eaters. I prefer mine served on Hoagie Buns and I use the sauce for dipping, but others prefer it with a side of noodles, potatoes or other veggies. Enjoy!
Provided by Rita D.
Categories Meat
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut roast into large chunks and place in crock pot.
- Mix soups and Rotel together and pour over roast.
- Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.
Nutrition Facts : Calories 653.9, Fat 45.5, SaturatedFat 18.2, Cholesterol 157, Sodium 1252, Carbohydrate 15, Fiber 1.2, Sugar 8.1, Protein 44.9
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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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