Fennel And Onion Pot Roast Recipe


  • 1 tablespoon chopped fresh rosemary (or dried)
  • 1 tablespoon chopped fresh thyme (or dried)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 (5 lb.) boneless beef chuck roast
  • Olive oil
  • 1 large onion, peeled and sliced (or 2 cups peeled cipollini or pearl onions)
  • 3 medium carrots, peeled and chopped into 1 inch pieces
  • 2 medium fennel bulbs, sliced
  • Kosher salt
  • Pepper
  • 6 garlic cloves, peeled and crushed
  • 1 cup dry sherry
  • 4 cups low sodium beef broth
  • 2 dried bay leaves

Fennel And Onion Pot Roast  Recipe

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, mix together rosemary, thyme, olive oil, salt and pepper. Place roast on a plate and pat dry with paper towels. Rub the olive oil and herb mixture over the roast, making sure that all sides are coated.
  3. In a large heavy pot or dutch oven, heat several tablespoons olive oil over medium-high heat. When the oil is hot, place the roast in the oil, cooking for 4-5 minutes on each side, until all sides are browned. Remove the roast from the pot.
  4. Add onion, carrots, and fennel to the pot, seasoning with salt and pepper. Cook the vegetables, stirring frequently, until they are tender and slightly browned, about 8 minutes. Add the garlic, cooking for 1-2 more minutes. Add the sherry, scraping the brown bits off the bottom of the pot with a wooden spoon. Add the broth and bay leaves, and return the roast to the pot.
  5. Cover the pot and place it in the oven. Cook until the beef is tender, about 4 hours, turning it over halfway through. Transfer to a cutting board and tent with tinfoil, allowing it to rest for 10-15 minutes. Slice/shred it and serve warm with vegetables. (Alternately, you can puree the vegetables and liquids together and serve them as a sauce.)

Source: Erin Blue 

Share It To Your Friends!

Share to Facebook