Best 4 Bonnies Roasted Beef With Vegetables Recipes

Indulge in a culinary masterpiece with Bonnie's Roasted Beef with Vegetables, a symphony of flavors that will tantalize your taste buds. This classic dish embodies the essence of comfort food, combining tender and succulent beef with a vibrant medley of roasted vegetables. The beef, lovingly seasoned and slow-roasted to perfection, exudes an irresistible aroma that fills the air. Nestled alongside are an array of colorful vegetables, each contributing their unique flavors and textures - crisp carrots, tender potatoes, succulent broccoli, and earthy mushrooms. The secret lies in the harmonious blend of herbs and spices that infuse every bite with a delightful balance of savory and aromatic notes. Whether you're hosting a special occasion dinner or looking for a cozy family meal, Bonnie's Roasted Beef with Vegetables promises to deliver an unforgettable dining experience. But that's not all - this versatile recipe offers endless possibilities for customization. Explore variations such as the tangy Lemon-Garlic Roasted Beef, where a zesty marinade elevates the beef to new heights, or the hearty Slow-Cooker Pot Roast, perfect for those lazy weekends. For a lighter option, try the Roasted Beef Tenderloin with Asparagus, where tenderloin's delicate flavor pairs beautifully with roasted asparagus spears. And for a vegetarian twist, the Roasted Vegetable Medley with Feta Cheese is a symphony of colors and flavors, sure to please even the most discerning palates.

Here are our top 4 tried and tested recipes!

POT ROAST WITH VEGETABLES

Pot Roast with Vegetables image

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

Ingredients

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

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

Beef Roast with Root Vegetables image

Provided by Robin Miller : Food Network

Categories main-dish

Time 12h20m

Yield 4 servings (with leftovers for 2 additional meals)

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

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

Roast Beef With Vegetables image

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

Ingredients

1 (6 lb) standing rib roast
2 cloves garlic, cut into slivers
2 onions, quartered
8 carrots, peeled and halved or 8 baby carrots
1 head cabbage, cut into 8 wedges
1 head cauliflower, cut into 8 wedges

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 WITH VEGETABLES

Beef with Vegetables image

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Provided by Marla

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 green bell pepper, chopped
1 carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g

Tips:

For the best results, use a chuck roast or rump roast. These cuts of beef are less expensive than other cuts, but they are still very flavorful.
Make sure to brown the beef well before adding the vegetables. This will help to develop the flavor of the beef and prevent it from becoming dry.
Don't be afraid to experiment with different vegetables. Any root vegetables, such as carrots, potatoes, and parsnips, will work well in this recipe.
If you want a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pan juices. Bring to a boil, then reduce heat and simmer for 1 minute, or until thickened.
Serve roasted beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

This roasted beef with vegetables recipe is a delicious and easy way to prepare a hearty and flavorful meal. It's perfect for a weeknight dinner or a special occasion. With just a few simple ingredients, you can create a dish that the whole family will enjoy.