Winter Pot Roast Recipes

POT ROAST WITH WINTER ROOT VEGETABLES

Steps:

• Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
• Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
• Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

BEEF POT ROAST AND WINTER VEGETABLES

Steps:

• Heat oven to 325°F.
• Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
• Mix soup and marinade; pour over meat and vegetables. Cover tightly.
• Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.

POT ROAST WITH WINTER ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowl. Rub spice blend over beef.
• Cook bacon in a heavy large ovenproof pot over medium heat until browned and lightly crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
• Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to a plate.
• Add red wine to pot; bring to a boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes.
• Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic and bay leaves around beef.
• Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate.
• Add carrots, parsnips and celery root to pot; stir to coat. Place beef atop vegetables, cover and roast until beef and vegetables are tender, about 45 minutes longer.
• Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

WINTER POT ROAST

Steps:

• Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
• Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
• Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
• Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
• To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
• Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
• Serve with buttered egg noodles. Mmm!