What's good with roast?

Question

I feel like such a silly person. I've made roast a million times but I cannot remember what I put with it--if anything. So, does anyone know what goes well as a side with [beef] roast? Potatoes, onion, and carrots are in there with it so please exclude those ideas!

Answer 1

bell peppers but other than that you got it

Answer 2

I make homemade mashed potatoes gravy, salad corn, dinner rolls. Sometimes I put the potatoes, carrots, onions in with the roast and let them cook together.

Answer 3

Add in fresh cauliflower florets, bok choy, parsnips, or other root vegetables, mushrooms of different types, quarter a cabbage and add it in, the list is endless. Just be sure to season ALL of the vegetables with salt, and pepper while it is cooking, test for flavor and you can always add in more seasonings as needed. Enjoy!

Answer 4

those were my choices but use a bay leaf and salt and pepper and just a little bit of water. cook on low heat and keep covered until the end or at least the last 15 mins or so.

Answer 5

steamed rice/gravy
green beans
broccoli-cauliflower mix
green salad
sugar snap peas
green peas
corn on the cob or whole kernel

Answer 6

How about a rice pilaf? Or steamed asparagus with hollandaise?

Answer 7

Beef Broth, it looks like you've got everything else!

Answer 8

Sounds like you have everything you need. Maybe some bread?

Answer 9

Beef and Mushroom Stew
Ingredients
2 Lbs. Lean beef pot roast cut in 2 in. cubes
1 Can of cut green beans
1 Can of mushrooms
1 Large onion diced
5 Cans of beef broth
1 Packet of beef stew mix (McCormick)
½ Cup of water
Salt & Pepper to taste

Directions
In a large casserole dish add beef, onions, and 4 cups of beef broth and bring it to boil. Then lower the heat to medium low and let it simmer for 3 hours or until beef is very tender. Add the remaining can of beef broth if needed. You want the beef broth just above the meat level. In a bowl pour McCormick beef stew mix in ½ cup of cold water while mixing it with a whisk and set aside. Open the cans of mushrooms and green beans, dump out the liquid inside, and rinse the contents by filling the can with water and dumping it out. Do this about three times for both cans. At this time you may add the McCormick beef stew mix into the casserole dish and stir it gently until its totally incorporated into the beef broth. Let it simmer for another 2 minutes, add the green beans and mushrooms, and let it simmer for an additional 15 minutes on medium low while stirring frequently to avoid scorching. Arrange chunks of beef over rice and pour gravy on top.

Portuguese Pot Roast
Ingredients
1/4 lb lean bacon, diced
1 tablespoon olive oil
3 1/2 lbs boneless beef rump roast or sirloin tip roast
2 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
12 whole peppercorns
4 whole cloves
3 tablespoons tomato paste
3 cups white wine (cheaper is better)
3/4 teaspoon salt

Directions
n a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven. Saute about 10 to 15 minutes or until lightly browned. Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top. Carefully pour the wine and salt around the beef roast and bring to a simmer.
Preheat oven to 375 degrees F.
Cover and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid. Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender.

Hussar Roast Pieczen Huzarska Recipe
Ingredients
2/3 cup vinegar or vodka
1 beef round rump roast, boneless
or round tip roast (3 lbs)
1 cup of all purpouse flour
1 tsp salt
1/4 tsp pepper
1/4 cup melted butter
1 large onion, quartered
1 cup bouillon or meat stock (Minors)
Stuffing:
1 Tbsp butter
2 medium onions minced
1/4 cup fine dried bread crumbs
1 egg, beaton

Directions
1. Heat vinegar just to boiling in a large casserole or skillet. Add meat, turning to scald all sides. Drain meat and discard vinegar.
2. Mix flour, salt, pepper (reserve 2 tbsp of seasoned flour) Coat meat with seasoned flour
3. Brown meat in butter in dutch oven or heavy skillet. Add quartered onion and boullion. Cover simmer for 2 hours or until tender.
4. Slice meat about 1 inch thick, then slit each slice making a pocket.
5. For stuffing melt butter, Saute minced onion or until transparent. Stir in bread crumbs and 1 tbsp seasoned flour. Remove from heat stir in egg.
6. Stuff crumb mixture into pockets in meat. close and skewer with wooden picks. Tie together with string in original roast shape. Sprinkle with remaining tbsp seasoned flour cover: cook over meduim low heat for 30 mins

Answer 10

rice