Best 3 Pot Roast With Fruit Recipes
**Savory and Fruity Delight: A Culinary Journey with Pot Roast and Fruit**
Prepare to embark on a tantalizing culinary adventure with our pot roast with fruit recipes. These delectable dishes combine the rich, comforting flavors of slow-cooked pot roast with the vibrant sweetness of fresh fruits, creating a symphony of flavors that will delight your palate. From classic combinations like apples and cranberries to unexpected pairings like apricots and prunes, our recipes offer a diverse selection to satisfy every taste. Whether you prefer a hearty meal for a family gathering or an elegant dish for a special occasion, our pot roast with fruit recipes are sure to impress. So, gather your ingredients, heat up your cooking pot, and get ready to indulge in a culinary experience that is both satisfying and unforgettable.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
BEEF ROAST WITH FRUIT
The sweetness of the peaches and pears complements the hearty beef flavor beautifully in this easy one-dish recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 8
Number Of Ingredients 11
Steps:
- Trim fat from beef.
- Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
- Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
- Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
- Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg
SLOW-COOKER ROAST PORK WITH FRUIT
Imagine, slow cooker 'n spice aromatherapy and dinner done when you walk in the door after a hectic day.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
- Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 255, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg
Tips:
- Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good options.
- Brown the beef in a large pot or Dutch oven over medium-high heat. This will help to develop flavor and color.
- Add the vegetables and cook until they are softened. This will add flavor and nutrition to the pot roast.
- Add the fruit and cook until it is softened. This will add sweetness and complexity to the pot roast.
- Add enough liquid to cover the beef and vegetables. This can be water, beef broth, or a combination of both.
- Bring the pot roast to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
- Serve the pot roast with mashed potatoes, rice, or noodles.
Conclusion:
Pot roast with fruit is a delicious and easy-to-make meal that is perfect for a family dinner. The beef is tender and flavorful, the vegetables are soft and sweet, and the fruit adds a touch of sweetness and complexity. This dish is sure to be a hit with everyone at the table.
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