Classic Pot Roast With Carrots And Onions Recipes

Steps:

• Prepare pot roast
• Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.
• In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.
• While beef is roasting, prepare roasted carrots and caramelized onions
• During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.
• During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.
• Finish dish
• When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.
• Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

Steps:

• An hour before starting to cook, remove the meat from the refrigerator, rinse, and pat dry with paper towels.
• Place on a plate and sprinkle all over with salt and pepper; let stand to come to room temperature.
• Preheat oven to 350°; coat the bottom of a 5-to7-quart Dutch oven with a thin film of oil and set over med-high heat.
• when oil shimmers, put meat in pot and let cook, without moving it, until it is deeply browned on the bottom and it lifts easily from the pot when turned with two large spoons, about 8 minutes.
• Do not turn meat with a fork as this pierces it.
• Continue to brown meat on all sides, turning as needed, about 10 minutes more.
• Transfer meat to a plate and set aside.
• Add the onions and carrots to the pot and cook, stirring, until softened, about 5 minutes.
• Stir in thyme; pour in the beer and broth, stirring to release browned bits, then stir in the tomato paste.
• Let mixture come to a boil, then return meat and any accumulated juices to pot.
• Cover pot and transfer to the oven.
• Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, 2 1/2 to 3 hours.
• Transfer meat to a plate and let rest for 10 minutes; meanwhile, spoon off fat from sauce.
• Slice meat across grain and serve with sauce and vegetables from pot.