Best 8 No Fuss Pot Roast With Vegetables Recipes

SLOW COOKER POT ROAST

Steps:

• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

POT ROAST WITH VEGETABLES

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.

POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

NO-FUSS POT ROAST WITH VEGETABLES

Steps:

• Heat oven to 350°F (See below for instructions for using a crock-pot).
• In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
• In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
• Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
• Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
• Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
• Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
• Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
• Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
• Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
• Slice beef thinly and serve with the vegetables and gravy.
• CROCKPOT METHOD:.
• Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
• Cover with lid and cook on low heat for 8-10 hours.

POT ROAST WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
• Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
• Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
• Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
• Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.

SAVORY CHUCK OR POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
• In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
• Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
• Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
• Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.

POT ROAST WITH VEGETABLES

Steps:

• Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.

MOIST SLOW COOKER ROAST BEEF WITHOUT VEGETABLES

Steps:

• Rub beef roast with garlic salt and black pepper. Place the roast in the bottom of a slow cooker.
• Mix Worcestershire, soy sauce, and red wine vinegar together; pour over the beef roast. Sprinkle onion soup mix over the beef. Pour water into the slow cooker around the roast, not over the top.
• Cover and cook on Low until no longer pink in the center and fork-tender, 4 to 6 hours.
• Transfer the sauce from the slow cooker into a saucepan on the stove. Heat over medium heat until bubbling and mix in cornstarch to thicken.