RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2316
| View Recipe |
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| Recipe Name: |
Ultimate Pot Roast and Vegetables |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Herbed Butter Parsnips and Roasted Sweet Potatoes with Honey Butter |
| Comments: |
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Ingredients:
3 Tablespoons oil, olive
28 Ounce(wt)s tomatoes, crushed
1 Cup mushrooms, small button stemmed and sliced in half
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Directions:
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. |
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Roasted Sweet Potatoes with Honey Butter
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Preheat oven to 375 degrees.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil. |
Herbed Butter Parsnips
(Add to shopping list) :
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Directions:
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve. |
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| Nutrition per Serving: |
| Calories: |
381 |
Total Carbs: |
12.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.0 |
Fat: |
13.9 |
Protein: |
48.48 |
| Fiber: |
5.71 |
Sodium: |
144.00 |
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