Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.
By Pillsbury Kitchens. Ingredients 1 2 to 3-lb. Steps 1. Arrange roast and all vegetables in ungreased 13x9-inch 3-quart baking dish. Sprinkle with all remaining ingredients except water. How much should I put in the mix? Hi Ruth, Adding the garlic salt might make the roast too salty. There was so much flavor in it! Excellent recipe that I will use from now on!
Reply lainey Arbogast August 19, , pm Just made this for me and my roommate!! Seriously the best recipe! It is delicious! I made it in my ninja insta pot! Definitely saving this for another time! Thank you!!! Reply Rita July 5, , pm I had a 1 lb. Chuck roast and cooking time I used your time frame 25 min.
Per pound, so I cooked it for 50 min. As I have to plain Jane all my recipes because of stomach conditions of my husband, I cut my meat in proportional pics. On ea. I let it natural release for 10 min. Then I took the meat out, oh, so tender, I I put proportional potatoes and carrots for 15 min pressure cooked, and done a quick release. Soon good.
Thanks for the tips, as this was the first time I cooked a roast. Why do the carrots not overcook? Many recipes put potatoes and carrots in at the same time as the meat. Does that work? Hi Karen, the carrots become very soft but we like adding them for the flavor they provide. You can eat them or if you would prefer carrots that are more crisp tender cook some carrots or other vegetables separately to serve with pot roast.
Here is a link to our favorite oven roasted vegetables recipe. Put the carrots in foil while cooking in the instapot.
They will still be crisp and fully cooked. We followed this recipe exactly and the flavor, the tenderness of the meat, all of it is just absolutely incredible!!! Reply Still trying to find the right recipes June 26, , pm So you followed this recipe but replaced the pork roast with a round steak and it turned out delicious as well? All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment.
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How to make the best deviled eggs with mayonnaise, vinegar, and mustard. Plus, suggestions for spicing them up and our best tips for hard boiling eggs. Jump to… Read more. Cooking Tips Temperature Conversion. Watch Us Make the Recipe. Directions Prepare Beef and Vegetables Season all sides of the beef with a generous amount of salt 2 to 3 teaspoons and then set aside, at room temperature, for one hour.
Cook Pot Roast After an hour, use paper towels to pat the beef dry on all sides this helps the meat brown , and then rub the beef on all sides with the spice mixture.
Optional Gravy To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Bouillon cubes or a bouillon mix adds lots if extra flavor to the cooking liquid. If you do not have any in your kitchen, be sure to use a rich beef broth in the recipe.
Can I use a slow cooker or in a Dutch oven on the stove? Timing will be a bit different, but yes you can make this recipe with the ingredient amounts being the same in a slow cooker or in a Dutch oven placed in a F oven. We still recommend searing the beef and veggies first. After searing, simply place everything into either the slow cooker or Dutch oven with lid and cook until the meat is tender. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Sodium will vary depending on the broth, bouillon, and salt used. Subscribe to Our Newsletter Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!
Hungry For More? Seriously Good Homemade Coleslaw. Mini Upside Down Blueberry Cakes. Then cut off the tops, cut off the bottoms, and peel off the outer layer. And brown them on one side, about a minute. The oil should really sizzle, like Marlboro Man. Now thoroughly wash but do not peel 6 to 8 carrots, then cut them roughly into 2-inch slices.
As you well know. Throw them into the same very hot pan and toss them around until slightly brown, about a minute or so. Remember, the point here is to get a nice color started on the outside of the vegetables—not to cook them.
Now remove the carrots to a plate, and get the pot really hot again. If necessary, add in another tablespoon of oil. See all that nice brown stuff? That stuff is good. That stuff is real, real, good. When that side is nice and brown the browner the better , flip it over to the other side. I like to even hold it up and sear the sides, too. Oh, and see that brown stuff in the pan? Usually, I like to start with a splash of red wine, then fill in with beef broth.
Delicious, even! After you add about 1 cup or so of liquid, stop and use your whisk to stir and scrape the bottom of the pan. Now add the browned meat to the pan and add in enough liquid to cover the meat halfway. What a coincidence! This is a spring of rosemary, and I like to add about 3 or 4 sprigs. Just leave it all intact and throw it in. And rosemary is a very easy plant to grow in a container. Try it! But if you only have dried rosemary in your spice cabinet, who cares?
Use it! This is a sprig of fresh thyme, which I love and adore. I use about 3 sprigs. Time to put it in the oven. Put the lid on, then roast in a degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. Just find a hobby that will occupy your thoughts and actions for the time it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are just a few of the many options available.
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