CRISPY ONION TOPPED POT ROAST


This unusually good pot roast is three times baked to get an onion and garlic outer layer and an especially moist and flavorful roast on the inside. This is a real melt in your mouth meat dish that inspires rave reviews.

2-1/2 to 3 lb Chuck or Rump Roast 1.2 kg to 1.5 kg
1 tsp each Oil and butter 5 mL each
1/4 tsp Pepper 1 mL
2 Large garlic 2
1 cup Coarsely chopped onion 250 mL
1/2 cup Dry Red wine 125 mL
1/2 cup Beef broth 125 mL
1/4 cup Tomato juice 50 mL
1/2 tsp Salt 2 mL
1 cup Water 250 mL
18 Baby carrots 18
18 Small unpeeled round red potatoes (about 1-1/2 lbs.) 18


Preheat oven 350°F [180°C].

Melt butter and oil in Dutch oven until bubbling and hot, Brown roast on all side. Remove roast and sprinkle with pepper; set roast aside. Wipe dripping from pan with paper towel. Process garlic in food processor for 5 seconds. Add chopped onion and process until smooth. Spread onion puree over roast. Bake at 350 F. uncovered in Dutch Oven for 1 hour.

Add wine, broth, tomato juice & salt. Cover and bake 2-1/2 hours.

Add water, unpeeled potatoes, & carrots; cover and bake an additional hour or until roast is tender.

Place meat and vegetables on a platter; serve with gravy.


Source: Thank you Michael & Ms. Weslie's for this outstanding recipe and all your wonderful recipes you have shared over the years, hope you will return online.

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