Best 4 Fig And Rosemary Pot Roast Recipes
Embark on a culinary journey with our tantalizing Fig and Rosemary Pot Roast, a dish that harmonizes the rustic charm of pot roast with the refined elegance of figs and rosemary. Savor the melt-in-your-mouth tenderness of beef chuck roast, lovingly braised in a savory broth infused with the heady fragrance of rosemary and the subtle sweetness of dried figs.
This exceptional pot roast is not merely a one-dimensional delight; it is a symphony of flavors that will serenade your taste buds. Alongside the main event, you'll find a chorus of delectable recipes that complement it perfectly:
- **Fig and Rosemary Sauce:** Elevate the pot roast's essence with this luscious sauce, where the natural sweetness of figs intertwines with the herbaceousness of rosemary, creating a harmonious union of flavors.
- **Roasted Vegetables:** Let the vibrant hues and flavors of roasted vegetables add a symphony of colors and textures to your plate. Carrots, potatoes, and onions caramelize in the roasting pan, absorbing the pot roast's delectable juices for an irresistible side dish.
- **Creamy Mashed Potatoes:** Indulge in the classic comfort of creamy mashed potatoes, a velvety canvas that perfectly captures the rich jus of the pot roast. The smooth texture and subtle buttery flavor provide a delightful contrast to the robust flavors of the main course.
- **Green Beans with Garlic:** Experience the simplicity and elegance of green beans sautéed with garlic, a refreshing accompaniment that adds a touch of vibrancy and crunch to the hearty pot roast.
Prepare to be captivated by the captivating interplay of flavors in our Fig and Rosemary Pot Roast, a dish that will undoubtedly become a cherished favorite in your culinary repertoire.
FALL POT ROAST WITH FIGS
Progresso® broth provides a simple addition to this beef roast that features figs, shallots and butternut squash - a hearty fall dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 8
Number Of Ingredients 14
Steps:
- In 6-quart Dutch oven, heat oil over medium-high heat. Cook garlic and shallots in oil 3 to 4 minutes or until browned. Remove from pan with slotted spoon, reserving oil in pan.
- In small bowl, mix rosemary, salt, pepper and sugar. Rub mixture on all sides of roast. Cook roast in reserved oil until browned on all sides. Add broth and 1 cup of the water. Scatter garlic and shallots around roast. Cover tightly; cook over medium-low heat 1 hour. Turn roast over; cook 1 hour. Turn roast again; cook covered 1 hour longer or until meat is tender, adding squash and figs and turning roast during last 30 minutes.
- Remove roast, fruit and vegetables to platter. Skim fat from broth, if desired. Heat broth to boiling; boil 5 minutes. Stir in port; boil 5 minutes. Shake remaining 1/2 cup water and the flour in tightly covered container; gradually stir into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with pot roast.
Nutrition Facts : Calories 409, Carbohydrate 22 g, Fiber 3 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 819 mg
ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
FIG JAM WITH ROSEMARY
Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 6
Steps:
- Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
- Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
- Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
- Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.
Tips:
- Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good choices for pot roast. Look for a roast that has good marbling, which will help to keep it moist during cooking.
- Brown the beef before braising: Browning the beef before braising helps to develop flavor and color. Be sure to brown the beef in a hot pan over medium-high heat until it is browned on all sides.
- Use a good quality braising liquid: The braising liquid is essential for flavoring the pot roast. Use a combination of beef broth, red wine, and herbs and spices. You can also add vegetables to the braising liquid, such as carrots, celery, and onions.
- Cook the pot roast low and slow: Pot roast is best cooked low and slow. This allows the meat to become tender and fall apart. Cook the pot roast in a covered pot in a preheated oven at 300 degrees Fahrenheit for 3-4 hours, or until the meat is fork-tender.
- Serve the pot roast with your favorite sides: Pot roast is a versatile dish that can be served with a variety of sides. Some popular sides for pot roast include mashed potatoes, roasted vegetables, and green beans.
Conclusion:
Fig and rosemary pot roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet figs and savory rosemary gives the pot roast a unique and flavorful taste. The meat is cooked low and slow until it is fall-apart tender, and the braising liquid is rich and flavorful. Serve the pot roast with your favorite sides for a complete and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
