Best 8 Fall Pot Roast With Figs Recipes

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Fall is the perfect time for a hearty and flavorful pot roast. This recipe for Fall Pot Roast with Figs is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pot roast is braised in a flavorful broth made with red wine, beef broth, and spices, and then topped with a sweet and tangy fig sauce. The result is a tender and juicy pot roast that is sure to please everyone at the table. In addition to the pot roast recipe, this article also includes recipes for:

- **Figgy Fig Sauce:** This sweet and tangy sauce is the perfect topping for the pot roast. It is made with fresh figs, balsamic vinegar, and honey.
- **Creamy Horseradish Sauce:** This creamy and flavorful sauce is the perfect accompaniment to the pot roast. It is made with horseradish, sour cream, and mayonnaise.
- **Roasted Brussels Sprouts:** These roasted Brussels sprouts are a healthy and delicious side dish that is perfect for any fall meal. They are tossed with olive oil, salt, and pepper, and then roasted until tender and slightly charred.

Whether you are looking for a delicious and easy-to-make pot roast recipe or a variety of side dishes to serve with it, this article has everything you need. So gather your ingredients and get ready to enjoy a delicious fall meal!

Let's cook with our recipes!

FALL STOUT POT ROAST WITH AUTUMN VEGETABLES



Fall Stout Pot Roast with Autumn Vegetables image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 12h10m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds boneless beef chuck roast, tied (ask your butcher to do this)
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
1/2 cup all-purpose flour
2 carrots, peeled and cut into large chunks
2 turnips, peeled and cut into large chunks
1 red onion, cut into large chunks
2 tablespoons tomato paste
5 cloves garlic, peeled
3 sprigs fresh thyme
2 bay leaves
Two 12-ounce bottles stout beer
2 cups beef stock
4 tablespoons butter
2 cups frozen pearl onions
2 cups frozen green peas
1/4 cup thinly sliced chives
2 tablespoons chopped fresh tarragon

Steps:

  • The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered.
  • When ready to cook, preheat the oven to 300 degrees F.
  • In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes.
  • Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours.
  • Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes.
  • Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).
  • To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

ROASTED FIGS WITH FRESH RICOTTA



Roasted Figs with Fresh Ricotta image

Provided by Claire Robinson

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

6 to 8 Mission figs, halved
1 tablespoon unsalted butter
3 tablespoons honey
Pinch ground cinnamon
Pinch kosher salt
Fresh ricotta or fat free Greek yogurt, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
  • Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
  • Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

FIG AND ROSEMARY POT ROAST



Fig and Rosemary Pot Roast image

Categories     Fruit     Herb     Mustard     Pork     Braise     Dinner     Fig     Rosemary     White Wine     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

2 cups dry white wine
1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
1 tablespoon olive oil
1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 tablespoon chopped fresh rosemary
2 garlic cloves, chopped
1 14-ounce can low-salt chicken broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
  • Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
  • Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
  • Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
  • Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
  • Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

PORK POT ROAST WITH DRIED FIGS AND HERBS



Pork Pot Roast With Dried Figs and Herbs image

Make and share this Pork Pot Roast With Dried Figs and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 5h15m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups dry white wine (Pinot Grigio)
7 ounces dried calimyrna figs
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1/2 teaspoon ground fennel (grind in a spice grinder or in a mortar and pestle)
3/4 teaspoon fresh ground black pepper, plus more to taste
1 (7 lb) bone-in pork butt, skin trimmed
2 tablespoons extra-virgin olive oil, as needed
1 large onion, chopped
3 medium carrots, chopped
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour

Steps:

  • Bring the wine to a simmer in a small nonreactive saucepan over high heat.
  • Remove from the heat and add the figs.
  • Let stand until cooled, about 1 hour.
  • Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
  • Using the tip of a knife, poke about a dozen slits in the pork.
  • Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
  • Heat the oil in a large Dutch oven over med-high heat.
  • Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
  • Add more oil to the pot, if needed.
  • Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
  • Return the pork to the pot, and add the figs and their wine.
  • Bring to a boil over high heat.
  • Decrease the heat to low and cover.
  • Simmer until the pork is fork-tender, about 4 hours.
  • Transfer the pork to a deep serving platter.
  • Using a slotted spoon, transfer about half of the figs to the platter.
  • Cover with foil to keep warm.
  • Remove the pot from the heat and let stand for 5 minutes.
  • Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
  • Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
  • In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
  • Whisk each batch of puree into the flour paste.
  • Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
  • Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
  • Season with salt and pepper.
  • Carve the pork.
  • Pour the sauce over the pork and serve hot, with the figs.

Nutrition Facts : Calories 810.1, Fat 55, SaturatedFat 19.1, Cholesterol 215.7, Sodium 558.8, Carbohydrate 6.3, Fiber 1.1, Sugar 2.3, Protein 60.1

ROASTED SWEET POTATOES AND FRESH FIGS



Roasted Sweet Potatoes and Fresh Figs image

This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance. Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese. Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.

Provided by Tara Parker-Pope

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 small sweet potatoes (2 1/4 pounds total)
5 tablespoons olive oil
Scant 3 tablespoons balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tablespoons superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-inch segments
1 red chili, thinly sliced
6 ripe figs (8 1/2 ounces total), quartered
5 ounces soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper.
  • Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.
  • To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle
  • Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 14 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 26 grams

ROASTED FIGS AND NUTS WITH PORT REDUCTION



Roasted Figs and Nuts with Port Reduction image

Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 11

2 cups Ruby Port
¼ cup granulated sugar
Cracked black pepper to taste
1 sprig fresh mint
10 fresh figs
4 ounces fresh goat cheese
1 cup mixed roasted nuts (cashews, pistachios, pecans, etc.)
1 ½ tablespoons melted butter
Salt and freshly ground black pepper to taste
1 teaspoon chili powder
Reynolds Wrap® Aluminum Foil

Steps:

  • In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
  • Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
  • Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
  • To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 24.5 g, Cholesterol 16.9 mg, Fat 16.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6 g, Sodium 169.8 mg, Sugar 18 g

Tips:

  • Use a Dutch oven or other heavy pot with a lid for even cooking. If you use a slow cooker, cook the pot roast on low for 6-8 hours or on high for 3-4 hours.
  • Sear the pot roast before braising it. This will help to develop its flavor and create a nice crust.
  • Use a flavorful liquid for braising the pot roast. Good options include beef broth, red wine, or beer.
  • Add vegetables to the pot roast for extra flavor and nutrition. Some good choices include carrots, potatoes, and onions.
  • Season the pot roast generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or thyme.
  • Cook the pot roast until it is fall-apart tender. This will usually take 2-3 hours in a Dutch oven or 6-8 hours in a slow cooker.
  • Serve the pot roast with mashed potatoes, rice, or egg noodles. You can also add a gravy made from the braising liquid.

Conclusion:

Fall pot roast with figs is a delicious and easy-to-make meal that is perfect for a fall or winter gathering. The pot roast is cooked in a flavorful braising liquid with figs, creating a tender and moist dish. The figs add a sweet and slightly tart flavor to the pot roast, which is complemented by the savory gravy. This dish is sure to be a hit with your family and friends.

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