Onion Pot Roast

Author: Canadian Living

  • Portion size 8 servings


  • 4 lbs beef cross rib pot roast
  • 4 lbs blade pot roast
  • 1/3 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 4 cups thinly sliced onions
  • 2 cloves garlic minced
  • 1 cup chopped drained tomato
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup beef stock
  • 6 onions
  • 6 carrots halved crosswise
  • 6 potatoes quartered


Pat meat dry and dredge with 1/4 cup (50 mL) of the flour, brush off any excess. In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons. Remove meat and set aside.

Add tomatoes, thyme and bay leaf; pour in stock and bring to simmer. Return meat to pan; cover and cook over low heat or in 325°F (160°C) oven for 1 hour and 45 minutes.

Add whole onions, carrots and potatoes; cover and cook for 45 to 75 minutes or until meat and vegetables are tender, turning roast every 30 minutes. Remove roast, whole onions, carrots and potatoes; cover and keep warm.

Pour cooking liquid into blender, food processor or food mill; pur?until smooth. Slice roast and arrange on serving platter; surround with vegetables. Pour gravy into sauceboat and pass separately.



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Onion Pot Roast