Swanson Savory Pot Roast With Harvest Vegetables Recipes

SWANSON VEGETABLE STIR-FRY

Steps:

• Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger and garlic and stir-fry until they're tender-crisp.
• Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

SAVORY CHUCK OR POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
• In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
• Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
• Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
• Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

SWANSON® SAVORY POT ROAST WITH HARVEST VEGETABLES

Steps:

• Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
• Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
• Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

SWANSON® SAVORY POT ROAST WITH HARVEST VEGETABLES

Steps:

• Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
• Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
• Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

SWANSON® SAVORY POT ROAST WITH HARVEST VEGETABLES

Steps:

• Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
• Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
• Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

SAVORY POT ROAST & HARVEST VEGETABLES

Steps:

• HEAT oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.
• ADD broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hours 45 minute
• ADD vegetables. Cover and cook 30 minute or until vegetables are tender. Remove roast and vegetables and keep warm.
• MIX flour and water. Add to saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.

SWANSON® SAVORY POT ROAST WITH HARVEST VEGETABLES

Steps:

• Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
• Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
• Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

SWANSON® SAVORY POT ROAST WITH HARVEST VEGETABLES

Steps:

• Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
• Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
• Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY

Steps:

• Rub the roast with 3 T. flour.
• Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
• Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
• Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
• Strain juices from vegetables into a 1-quart saucepan.
• (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
• About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
• Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
• Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
• Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
• Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.