Herbed Pot Roast With Vegetables Recipes

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.

Steps:

• Heat oven to 350°.
• Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
• Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
• Pour the water over the vegetables.
• Cover with foil and bake at 350° for 2 to 2 1/2 hours.
• Serve with the pan juices.

Steps:

• Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.

Steps:

• Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
• Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
• Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
• Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
• Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
• Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil.

Steps:

• Trim excess fat from beef. Rub Dutch oven with fat.
• Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

Steps:

• Preheat the oven to 325°F.
• Generously season the roast on all sides with salt and pepper.
• Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the roast and sear to a rich brown color, 3 to 4 minutes per side. Place the onion and carrots around the roast in the skillet and cook and stir while the roast is searing.
• Add the wine, thyme, and rosemary and cook and stir for about 1 minute, scraping up any brown bits from the bottom of the skillet. Add enough broth to cover three-quarters of the roast. Reduce the heat to medium and bring the liquid to a low boil.
• Cover the pot tightly with a lid or aluminum foil and roast in the oven, undisturbed, for 2 to 2 1/2 hours, until the meat is fork-tender (see Know-how, page 172).
• Remove the roast from the oven and transfer to a serving platter. Spoon the Herb-Roasted Vegetables and onions around the meat and cover loosely to keep warm. Remove the herb stems and carrots from the skillet. Use a large spoon to skim the fat off the top of the cooking liquid. Place the skillet over high heat and reduce the liquid by half. Pour over the roast and serve warm with the roasted vegetables scattered around the platter.
• Herb-Roasted Vegetables
• Preheat the oven to 400°F.
• Place the potatoes and squash on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly. Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste. Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
• While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter. Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer. Roast for 25 to 30 minutes, stirring several times. Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.