French Onion Beef Roast With Rice Recipe 425

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FRENCH ONION BEEF ROAST WITH RICE RECIPE - (4.2/5)



French Onion Beef Roast With Rice Recipe - (4.2/5) image

Provided by dazymay28

Number Of Ingredients 11

1/4 cup + 2 tablespoons flour, divided
1 boneless beef chuck roast (about 3 lbs)
1/4 cup canola oil
1 (10.5-ounce) can condensed French onion soup
1 (1-ounce) packet dry onion soup mix
1 (4-ounce) can mushroom pieces (drained)
2 pouches boil-in-bag rice
2 (14.5-ounce) cans Italian green beans (drain only 1 can)
1 tablespoon cooked bacon pieces
1/8 teaspoon pepper
2 drops liquid smoke flavoring

Steps:

  • 1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1/4 cup of the flour on plate (may be paper). Dredge roast in flour, coating both sides. 2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands); cook 4 minutes on each side to brown. Transfer roast to slow cooker; place slow cooker heat setting to low. 3. Reduce heat on large sauté pan to medium-low. Stir remaining 2 tablespoons flour into drippings in pan; cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker. 4. Cook 8-10 hours or until meat pulls apart easily with a fork. 5. Twenty minutes before serving, fill medium saucepan 1/2 full of water. Cover and bring to boil on high for rice. Add rice pouches to boiling water; boil 10 minutes. (Rice can stand in water, off heat source, up to 30 minutes before serving.) 6. Remove rice pouches from water, allowing water to drain completely. Place rice in serving dish and season as desired. Serve roast and gravy over rice. 1. Combine all ingredients (including liquid from 1 can of beans) in microwave-safe bowl. 2. Cover and microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.

FRENCH-STYLE POT ROAST



French-Style Pot Roast image

Make and share this French-Style Pot Roast recipe from Food.com.

Provided by KathyP53

Categories     Roast Beef

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 pounds)
2 teaspoons kosher salt
1 (750 ml) bottle medium-bodied red wine
10 sprigs fresh parsley
2 tablespoons minced fresh fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 ounces thick-cut bacon, cut into 1/4-inch pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced
1 tablespoon all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water
1/4 cup cold water (to bloom gelatin)
10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
table salt
1 tablespoon powdered unflavored gelatin

Steps:

  • Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
  • Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
  • Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
  • Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
  • Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
  • While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
  • Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
  • Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
  • To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.

MARIA'S RICE



Maria's Rice image

This is the easiest and best tasting side dish ever. It goes really well with roast, pork chops, or a rotisserie chicken. I have taken this recipe to tons of parties for over 7 years and everyone loves it!!!

Provided by Melissa Davidson

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 4

1 cup uncooked white rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
½ cup butter, sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
  • Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 30.4 g, Cholesterol 42.6 mg, Fat 16.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 699.7 mg, Sugar 2 g

FRENCH ONION ROAST BEEF



French Onion Roast Beef image

This smells great as it's cooking and it tastes just as good. A quick and easy crockpot meal. Crockpots do vary so adjust time accordingly.

Provided by bmcnichol

Categories     One Dish Meal

Time 6h35m

Yield 6 serving(s)

Number Of Ingredients 5

3 -4 lbs bottom round beef roast
8 ounces chopped frozen onions (or can use fresh)
1 (1 1/2 ounce) packet Lipton Onion Soup Mix
1 (18 1/2 ounce) can French onion soup
2 tablespoons Worcestershire sauce

Steps:

  • Place frozen or fresh onions on the bottom of the crockpot.
  • Place roast on top the onions.
  • Pour the can of French Onion soup and Worcestershire over roast.
  • Sprinkle the packet of onion soup mix on top.
  • Cook for 6.5 hours on high.

Nutrition Facts : Calories 83.9, Fat 1.4, SaturatedFat 0.2, Sodium 1320.3, Carbohydrate 15.6, Fiber 1.8, Sugar 5.1, Protein 3.9

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