Pot Roast with Caramelized Onions
April 21, 2022
Adding lots of vegetables is the key to making this old-fashioned pot roast a bit healthier. You may add 2 tablespoons tomato paste during the last half hour of cooking if you like.
Cuisine type: European, American
Cooking time: 3 hours 55 minutes
Active preparation time: 20 minutes
Number of servings: 8
Dish type: Main
Nutrition per serving:
Calories: 496.77 kcal
Carbohydrates: 14.97 grams
Fat: 27.09 grams
Protein: 42.50 grams
- 2½ cups wine, vegetable broth or beef broth (or a combination thereof)
- 1 medium turnip, peeled and chopped
- 1 ½ teaspoons sea salt
- 1 teaspoon ground rosemary
- 2 medium potatoes, cubed
- 1 teaspoon black pepper
- 1 large parsnip, peeled and choppped
- 1 teaspoon ground oregano
- 2 large yellow onions, chopped or sliced
- 1 tablespoon extra virgin olive oil
- 5 cloves garlic, chopped
- 3 stalks celery, thickly sliced
- 4 large carrots, thickly sliced
- 3½ pounds boneless chuck roast
- 1 bay leaf
Heat the oil in a thick-bottomed pot, such as a Dutch oven, over medium-high heat. Wash the meat and sprinkle it with salt and pepper. Brown roast in the oil until browned on all asides. Don’t move the roast while it is browning or else it won’t brown well. It generally takes 2–3 minutes on each side.
When the roast is browned, remove it and place it on a plate and set aside. Add the onions and garlic to the pot and simmer until the onions are golden brown, or caramelized. Remove from the pot, place the roast back in the pot, and cover with the onions and garlic. Pour the wine or wine/stock combination over the roast, cover, and simmer for approximately 3 hours, adding more wine if necessary.
Add the remaining veggies and seasonings and simmer for another 30 minutes.
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