Swanson Savory Pot Roast With Harvest Vegetables Recipes

Steps:

• Heat oven to 350°F.
• Place meat in shallow foil-lined pan; surround with vegetables.
• Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
• Bake 2 hours or until tender. Serve with vegetables and pan gravy.

Steps:

• Place the beef into a roasting pan. Roast at 350 degrees F for about 1 hour or until the beef is cooked through, basting occasionally with 1/2 cup stock. Remove the beef from the pan and keep warm. Pour off any fat, reserving 1 tablespoon drippings.
• Stir the drippings and flour in the roasting pan. Gradually stir in the remaining stock. Cook and stir over medium heat until the mixture boils and thickens. Season to taste, if desired. Serve the gravy with the beef.

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.

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.

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.