“Pot Roast with Onions”

So, what are your plans for the weekend? Getting ready to celebrate St. Patrick’s Day no doubt. If you have a few hours to spare for cooking, my Pot Roast with Onions is the quintessential weekend meal as I remember from my childhood. This recipe is a spin from my Mom’s version because loads of onions are used along with Worcestershire sauce. This addition of this savory sauce puts you in the mind of French onion soup. Dry Sherry maybe used instead if desired.

Pot Roast with Onions

Onions, onions and more onions braise along with the pot roast slowly. Beef becomes melt in mouth tender and the onions cook down until soft and sweet. I used yellow onion for the taste yet they hold their shape and don’t cook away during long cooking times. This is my opinion so choose what you like best. The onions become part of the gravy by one of two ways.

Pot Roast with Onions

Make a slurry of cornstarch and liquid from the pot roast and add back in to thicken. Second way is to remove pot roast to a serving platter then use an immersion or stand blender to create a smooth gravy. Again, make a slurry to thicken gravy. One thing I forgot is to please remove the thyme before making gravy. No twigs allowed here (laugh). The gravy is superb with a big pile of creamy mashed potatoes. Is your mouth watering just thinking about the first forkful?

Pot Roast with Onions

Making this tender beef is pretty much a set it and forget it for a few hours. Be sure to periodically check liquid level is adequate. The meat doesn’t need to be swimming in broth but almost covered is good. It’s a good idea to baste at this time. Like I said earlier, once pot roast is cooked, make your gravy and serve with those mashed potatoes.

I love a good pot roast. Memories of my Mom making this meal on the weekends especially Sunday come flooding back. I think she would be proud and is smiling down thinking you will love this recipe as much as I do. Enjoy a fantastic pot roast this weekend with all the fixins.

Pot Roast with Onions

 

Pot Roast and Onions

3 pound boneless beef chuck roast

½ t. fine sea salt

½ t. freshly ground black pepper

2 T. Olive oil

Flour, for dredging

3 yellow onions, cut into wedges or slices

4 cups low-sodium beef broth

3 T. Worcestershire sauce

6 sprigs fresh thyme

 

In a Dutch oven, heat oil over medium-high heat. Season roast with salt and pepper on both sides. Dredge meat in flour, shaking off excess. Place roast in heated pan and brown roast 4 -5 minutes per side. Heat oven to 325 degrees.

Once roast is nicely browned, add in onions, broth, Worcestershire sauce and thyme. Bring to boil, cover and place pot in oven.

Roast meat for 3 to 3 ½ hours or until meat is tender. Check liquid level periodically and add in more if needed.

Remove meat from oven and allow to rest 10 minutes. Remove roast from pot and place on serving platter and tent with foil.

Discard thyme sprigs. Thicken braising liquid with a slurry to make gravy if desired or add in potatoes, roasting until fork tender as desired.

Serve with gravy on roast or on the side.

 

Makes 4 to 6 servings.