Showing results 1 - 20 of 21 for "roast" within .
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
Slowly cooked to perfection, this classic pot roast is comfort food at its very best. A thick cut of chuck roast, surrounded by a mix of hearty vegetables, is superbly flavored with garlic, rosemary, savory beef broth and a bit of red wine, if desired. Perfect with our Easy Whole Wheat Dinner Rolls, hot and crusty straight from the oven.
This is a spectacular and simple roast for holidays and special occasions. The meat and bones are served together on the platter because there is usually plenty of meat left on the bones and someone at the table may like to have one.
We know it'll be tough, but try to be patient! Allowing this roast to rest before carving is an important step. It allows the meat to continue cooking for a few more minutes, taking it to just the right doneness, and ensures the perfect juiciness, too.
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
A robust red wine will go well with this roast, the ultimate centerpiece for your holiday table.
Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.
Not as commonly known, the tri-tip is a roast cut from the bottom sirloin. Its marbled texture gives the tri-tip roast a rich flavor. The garlic and herb coating pairs nicely with hearty roasted root vegetables.
Eye of round is an extremely lean beef roast and should not be overcooked. For best results, slice very thinly. Serve with a side of steamed green beans and mashed potatoes and keep leftovers for sandwiches.
This elegant, simple preparation for beef tenderloin is a classic. To serve a larger crowd, simply double the oil-herb rub and roast an entire beef tenderloin (3 1/2 to 4 lbs.), cut crosswise into two pieces. Use this same method to roast a whole pork loin, too. For the juiciest, most tender results, roast pork until it reaches 160°F.
Fragrant fresh herbs, garlic and tangy vinegar prove a perfect match for slow-cooked brisket.
Brisket serves as a festive main course for all the Jewish holidays, and it pairs wonderfully with potato latkes. This brisket is covered with a blanket of chopped vegetables, which helps retain the moisture of the meat, resulting in tender and succulent beef. Best when made at least a day ahead. If you don't have a food processor, the vegetables may also be finely chopped by hand.
This dish spices up your traditionally affordable pot roast. The sweet complexity of Chinese five-spice powder and the tang of oyster sauce liven up a mixture of tomatoes, spices and vegetables for braising chuck roast. Serve with brown rice for soaking up the sauce.
This traditional Venezuelan roast, called Asado Negro, is extra tender owing to the ample amount of tangy caramel-wine sauce that helps seal in the delicious juices. Marinate the beef overnight for the best flavor in this slow-roasted special occasion dish. Serve the traditional way over rice or fried plantains to absorb every drop of the smooth, syrupy sauce.
Pot roast delivers great flavor for an affordable price at about $2.40 per serving. Alter this recipe's cooking time to suit your needs, using the high-heat setting on your slow cooker to speed things up, if you like. Feel free to stir in other root vegetables like butternut squash or parsnips to make this one-dish dinner even tastier. Serve with hunks of crusty bread on the side. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Use orange, yellow or green bell peppers instead of red, if you like.
Shoulder roast makes a wonderful pot roast that pairs well with garden vegetables.
Bright red marinated Peppadew peppers have a unique, delicious taste that's a mixture of spicy and sweet. They're delightful when paired with the tang of blue cheese.
Lean, flavorful rump roast is an excellent choice for this stew, but you can use any well-trimmed stew meat. Egg noodles are the standard for serving with paprikash, but boiled or mashed potatoes, rice or polenta are also delicious options.
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