POT ROAST WITH VEGETABLES
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
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
ROOT VEGETABLE POT ROAST
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
- Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
- Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
GRILLED ITALIAN CHUCK ROAST WITH VEGETABLES
My friend, Kendra, who enjoys cooking, needlecrafting, helping the homeless, and shuffleboard gave me this and said it is really a nice roast to grill when it is too hot to turn on the oven. Notice that you need to marinate it the night before, I have not included the marinading time in the preparation time. Because charcoal grilling varies with temperature of coals, size of grill, weight of meat, etc. I urge you to use your meat thermometer to get it to your own family's preference.
Provided by WiGal
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
- Refrigerate for at least 6 hours.
- Prepare the grill for medium heat.
- Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
- Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
- Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
- Place the seared meat into that foil container, sprinkle with the salt and pepper.
- Pierce the potatoes.
- Arrange potatoes, second onion, and carrots around meat.
- In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
- Cover all with foil.
- Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
- Allow resting time of 10 minutes.
GRILLED CHUCK ROAST WITH VEGETABLES.
My friend, Kendra, gave this to me and we like it too. Time given does not include the marinating. I use the snack size of tomato juice-trying to wash fewer dishes. LOL! A charcoal fire is tricky so you should check it.
Provided by WiGal
Categories One Dish Meal
Time 1h54m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
- Pierce roast several times and put into ziplock bag.
- Pour tomato juice marinade over beef chuck roast.
- Refrigerate for at least 5 hours.
- Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
- Discard marinade from roast.
- Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
- Line foil pan with enough foil so that later you can SEAL it.
- In small bowl, mix beef broth, thyme, and salt.
- Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
- SEAL with foil, grill for about 75 minutes-hood down.
- Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.
CHUCK WAGON ROAST WITH VEGETABLES
I got this recipe out of the 1989 All American Brand Name Cook Book, my mother in law gave to me as a Christmas gift the year before I married her son. This is an amazing roast. It tastes delicious! I did change the cooking instructions over the years as my way makes for a much more tender roast. This recipe also works nicely...
Provided by Amy H.
Categories Roasts
Time 4h35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325°F.
- 2. In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
- 3. Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
- 4. Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.
GRILLED HOEDOWN BBQ CHUCK ROAST
The only thing better than this juicy, delicious grilled chuck roast is that you likely have most of the ingredients on hand. The tender meat and flavorful marinate will quickly work its way into your make-again summer grilling list. When thinking about sides for your chuck roast on grill, consider grilled tomato halves for a simple and refreshing side. Don't let the word "grill" fool you, this recipe is just as delicious baked in the oven. It's hard to go wrong with a grilled chuck roast that tastes this good.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 7
Steps:
- Trim fat from beef roast. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.
- Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g
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