Pot Roast with Cipollini and Fennel
User Reviews
4.0
6 reviews
Good
-
Cook Time
4 hrs mins
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Total Time
4 hrs 30 mins
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Course
Main Course
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Cuisine
American
Pot Roast with Cipollini and Fennel
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Pot Roast with Cipollini and Fennel ~ a fragrant fall and winter family meal that cooks low and slow in the oven and fills the house with wonderful aroma!
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Ingredients
- tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 2 1/2 lb. boneless beef chuck roast
- 3 tablespoons olive oil
- 2 cups 3/4 lb. cipollini onions, peeled
- 3 medium carrots peeled and chopped into 3/4 inch pieces
- 1 medium fennel bulb sliced into 1/2 inch pieces
- salt
- pepper
- 2 garlic cloves peeled and crushed
- 1 cup dry sherry
- 4 cups beef broth
- 2 dried bay leaves
- 4 tbsp flour
Instructions
- Set oven to 325F
- Heat the olive oil in a large heavy bottomed pot. Salt and pepper the meat, and brown it for about 2 or 3 minutes on each of the 6 sides. Then add in the sherry, broth, herbs, and garlic. Cover the pan and put in the oven.
- Peel the onions, peel and chop the carrots into large chunks, and trim and chop the fennel bulb into slices. After the meat has roasted for about 3 hours, take the meat out of the pan and put all of the veggies in. Then set the meat on top, cover and continue roasting for 1--1 1/2 more hours.
- When the meat is done, take everything out of the pan and set the pan on the stove on low to medium heat. Add in 4 tbsp of flour mixed with 1/2 cup of water or stock, or if you have Wondra flour, just whisk it in. Stir until the gravy thickens. Taste for seasoning, and add in salt and pepper as needed. Slice the meat, and serve with the vegetables on the side (I like to include egg noodles as well), with gravy over all.
- Note: Use a gluten free flour or thickener if you like.
Notes
- recipe adapted from Confessions of a Picky Eater
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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