Ingredients
-
1
-
3
-
1
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1
-
4
-
-
-
-
-
Directions
Onion Pot Roast, I’ve tried many pot roast recipes but this is my favourite. Its my adaptation from the Lipton Onion Soup box…..I’m so cheeky, I even use “no name soup mix”! Just add Yorkshire Pudding & you’ve got a tasty dinner. When I make this for 2 people, use the leftovers in Beef Vegetable soup or Beef Barley soup., This is an excellent recipe…first time made it your way but used a beef tri-tip. Second time made it on top of the stove. I did everything as you said, then brought it to a boil, turned down to simmer for 1 hour. I then remove the pot roast, slice it and put it back in the pot with the veggies no celery, kids & wife don’t like celery, and bring it back to a boil, then simmer for another 1 hour to an hour and fifteen minutes…tender, juicy, deliciousness! Pot roast has always been a favorite of mine and your recipe just made it better!, The meat was tough-I would not cook in such a short amount of time and I’ll get a fattier piece of meat. This wasn’t too good-crock pot on low is the way to go!!
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Steps
|
1
Done
|
Heat Oil in Dutch Oven Over Medium High Heat. |
|
2
Done
|
Braise Meat For About 5 Minutes, Turning Often Until Browned on All Sides. |
|
3
Done
|
Remove, Set Aside and Keep Warm. |
|
4
Done
|
Saute Onions in Dutch Oven Until Limp. |
|
5
Done
|
Add Broth, Apple Juice, Wine, Onion Soup Mix& Spices and Stir Well. |
|
6
Done
|
Return Beef to Dutch Oven. |
|
7
Done
|
Roast at 325f For 2 1/2 Hours, Turning Beef About Every 30 Minutes. |
|
8
Done
|
Cut Vegetables Into Chunks, Add to Pot and Cook For About Another Hour or Until Cooked to Desired Doneness. |
|
9
Done
|
Remove Veggies and Beef and Keep Warm Until Ready to Serve; For a Thicker Gravy, Use Corn Starch. |
