Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Company Pot Roast

This recipe adds apples, parsnips, dried plums, and a savory rub of garlic, sage, and cayenne pepper to classic pot roast.

2.5 by 5 people
2,851 views
Rate me!
  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 1 hr 40 mins

Company Pot Roast

Ingredients

Directions

  1. Trim fat from meat. In a small bowl stir together garlic, sage, salt, and black pepper. Pat garlic-spice mixture on the surface of the meat. In a 5-1/2- to 6-quart Dutch oven over medium heat brown roast on all sides in hot oil. Drain off fat. Sprinkle cayenne pepper on roast. Pour water over roast; add onion. Bring to boiling; reduce heat. Simmer, tightly covered, for 1 hour and 20 minutes.
  2. Add fruit and vegetables to meat. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes more or until parsnips or carrots and apples are tender, adding water if necessary. With a slotted spoon transfer all to a platter, reserving juices in Dutch oven. Keep warm.
  3. For gravy, measure juices; skim off fat. If necessary, remove some of the juices or add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl whisk together the 1/2 cup cold water and flour until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in balsamic vinegar. Serve gravy with roasted meat, vegetables, and fruit. Makes 8 to 10 servings.

Nutrition Facts (Company Pot Roast)

    Per serving:
  • 361 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 84 mg chol.,
  • 249 mg sodium,
  • 37 g carb.,
  • 6 g fiber,
  • 18 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...