Indulge in a culinary journey with our tantalizing beef roast, a symphony of flavors that will delight your palate. This classic dish, prepared with tender cuts of beef and an array of vibrant vegetables, offers a hearty and comforting meal, perfect for special occasions or cozy family dinners. Discover the art of slow-cooking, allowing the beef to braise in a flavorful broth, infusing every bite with richness and depth. With just a few simple steps, you'll create a masterpiece that effortlessly blends the succulent texture of beef with the vibrant colors and crispness of carrots, celery, onions, and potatoes. Prepare to embark on a culinary adventure as we guide you through three irresistible variations of this timeless dish, each offering a unique twist on the classic beef roast experience.
Here are our top 9 tried and tested recipes!
BEEF POT ROAST WITH VEGETABLES AND HERBS
Your family will give this hearty two-step recipe two thumbs up! Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
- Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.
Nutrition Facts : Calories 450, Carbohydrate 42 g, Cholesterol 125 mg, Fiber 6 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1/6 of Recipe, Sodium 510 mg, Sugar 5 g
BEEF ROAST WITH VEGGIES
This is a easy recipe that my mom taught me to make that my family has always loved to eat. It's a great meat and potatoes meal. Good for warm or cold weather. We love it.
Provided by Vicky Cody
Categories Roasts
Time 4h20m
Number Of Ingredients 7
Steps:
- 1. Dice potatoes and wash, you can leave the peel on or not your chose. Cut onion into 4th, pull apart. Wash your roast and place it into you roasting pan.
- 2. Place potatoes, onions, and carrots on top of your roast. Add broth, salt and pepper and cove roast and veggies with water. You can place the lid to your roasting pan on it or tent it with tin foil.
- 3. Place it in a 350* preheated oven anywhere between 4 hours to 6 hours. 6 hours is usually the longest time, it just depends on what size the roast is. The bigger it is the longer you want to cook it. Once it's done remove it from the oven and let it rest for at least 30 minutes before cutting the meat or it will be tough.
- 4. You'll know it's done because you want have to use a knife to cut it and it will be a nice light brown color on the inside. If you see any red place it back in the oven and cook a little longer. If you see a hint of pink don't worry, it's done. But if that scares you cook for about another 30 minutes to an hour longer. It's easy to make and it is delious to eat. Make some biscuits, homemade, frozen, (I bake up the frozen kind)or canned either way they go great with this meal. Enjoy.
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
BEEF ROAST WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 12h20m
Yield 4 servings (with leftovers for 2 additional meals)
Number Of Ingredients 13
Steps:
- Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
- Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.
ROAST BEEF WITH VEGETABLES
This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Roast Beef
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 550-degrees F.
- Using a sharp knife cut slits into beef and insert the garlic into the slits.
- Place beef on a rack in a roasting pan.
- Arrange vegetables around beef.
- Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
- Bake at 550 degrees F for 20 minutes.
- Reduce heat to 300 degrees F.
- Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
- Open oven door and let roast sit another 20 minutes before carving.
Nutrition Facts : Calories 1215.8, Fat 100.3, SaturatedFat 41.3, Cholesterol 244.9, Sodium 265.3, Carbohydrate 19, Fiber 6.5, Sugar 9.7, Protein 58.6
BEEF ROAST WITH VEGGIES
Easy, Quick and delicious!! Everything in one roaster, serve with a green salad and rolls. Change the veggies to your liking, be sure they are similar in size. Have sour cream and chives ready for the potatoes. recipe #20107 goes really well on this roast.
Provided by Derf2440
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
- In the meantime, spray a roaster with veggie spray.
- Place the thick slices of onion beside each other in the middle of the roaster.
- sprinkle with salt and pepper.
- In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
- Sprinkle veggies with salt and pepper.
- Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
- Place the whole potatoes, one on each side and one at each end of the roast.
- Place the mushrooms and carrots in the remaining spaces.
- Cook roast and veggies in 400°F oven for 1 hour.
- Roast will be medium rare and potatoes will be fork tender.
SLOW COOKER BEEF AND VEGGIES
Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!
Provided by SunnyDaysNora
Categories Main Dish Recipes Roast Recipes
Time 8h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
- Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
- Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g
BEST-EVER ROAST BEEF WITH VEGETABLES
Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.
Provided by ImPat
Categories Roast Beef
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C.
- Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
- Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
- During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
- Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
- Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
- Place in the oven and roast for 15 minutes.
- Uncover the beef and roast with the vegetables for a further 15 minutes.
- Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
- Bring to the boil, stirring until smooth.
- Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.
Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52
BEEF TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
Tips:
- Choose the right cut of beef: Chuck roast, rump roast, and bottom round roast are all good options for this recipe. Look for a roast that is well-marbled with fat, as this will help to keep it moist during cooking.
- Sear the beef before roasting: Searing the beef helps to develop flavor and color. To sear the beef, heat a large skillet over medium-high heat. Add the beef roast and cook for 5-7 minutes per side, or until browned.
- Use a flavorful marinade: Marinating the beef roast overnight in a mixture of olive oil, garlic, herbs, and spices will help to infuse it with flavor. You can also use a store-bought marinade, if you prefer.
- Roast the beef at a low temperature: Roasting the beef at a low temperature (300 degrees Fahrenheit) will help to keep it tender and juicy. Cook the beef for 3-4 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the beef rest before slicing: Let the beef roast rest for 10-15 minutes before slicing. This will help to redistribute the juices throughout the meat, making it more tender and flavorful.
Conclusion:
This beef roast with veggies recipe is an easy and delicious way to make a hearty and satisfying meal. The beef is tender and juicy, and the vegetables are roasted to perfection. This recipe is perfect for a weeknight dinner or a special occasion. It is also a great way to use up leftover vegetables. Serve the beef roast with mashed potatoes, roasted carrots, and a side salad for a complete meal.
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