POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
FRENCH ONION CHUCK ROAST DINNER
Love a good chuck roast! Makes a great Sunday family meal. I love mine with lots of onion flavor cooked low and slow!
Provided by Lisa G. Sweet Pantry Gal
Categories Beef
Time 4h
Number Of Ingredients 9
Steps:
- 1. Heavy s&p and onion powder chuck roast. Heat up few tablespoons olive oil in dutch oven and sear both sides of roast. Remove roast from pan and place on platter.
- 2. Cook all onions adding salt til slightly browned. Scraping all yummy bits from bottom.
- 3. Add potatoes and carrots stir with few dashes of worscestershire sauce and pinch of S&P. Continue cooking on med heat for 2min.
- 4. Place roast back in pan on top of veggies. Throw bay leaf and can of french onion soup with water over roast cover and bring to a simmer. Place in 300 degree oven for 20min. Turn heat down to 250 for 1 hour. Turn heat down to 225 cooking low and slow for another 2-2 1/2 hours til meat is tender.
SLOW COOKER POT ROAST WITH FRENCH ONION SOUP
Steps:
- Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
- If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
- Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
- Serve the gravy with the beef (cubed or shredded) and mushrooms.
- Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.
Nutrition Facts : Calories 656 kcal, Carbohydrate 7 g, Cholesterol 274 mg, Fiber 1 g, Protein 95 g, SaturatedFat 11 g, Sodium 434 mg, Sugar 2 g, Fat 28 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g
FRENCH ONION POT ROAST (SLOW COOKER RECIPE)
Provided by Julie Deily
Time 9h20m
Number Of Ingredients 9
Steps:
- Add carrots, celery and onions to the bottom of the slow cooker.
- Mix flour, salt and pepper together in a small bowl.
- (Optional) Trim any fat on the sides off of the roast and rinse with water.
- Pat the beef dry with paper towels. Using your fingers, add flour mixture to cover the roast. (My roast this time was taller than I usually get it and it was tied for me. You can tie yours with kitchen twine if you want.)
- Heat 1-2 tablespoons of oil in a large dutch oven on medium to medium high heat for to 4 minutes. Add roast to heated pan and heat to sear for 2 to 4 minutes on each side. (Add more oil if needed and lower heat if necessary.) Use tongs to flip the roast and to hold the roast on its ends and sear for one minute.
- Add the seared beef roast on top of the vegetables. Add french onion soup to the slow cooker. (If using condensed soup, add 1 cup of water to the slow cooker.)
- Cook roast in slow cooker on low for 8 to 9 hours or high for 5 hours.
- Serve with vegetables from the slow cooker and mashed potatoes or noodles.
FRENCH ONION ROAST BEEF | SLOW COOKER RECIPE
This easy French Onion Roast Beef recipe is fall apart tender, and has all that French onion flavor that you love.
Provided by Constance Smith - A Good Life Farm
Categories Entrées - Main Dishes
Time 8h25m
Number Of Ingredients 14
Steps:
- To begin, season your chuck roast on both sides with the salt and pepper.
- Heat the oil in a large cast iron skillet over medium high heat, until the oil is shimmering and hot, but not smoking.
- Place your roast in the skillet and let it sit for 3-5 minutes, or until it is nicely seared. Turn it over and sear the other side. Transfer the roast to a dish and set it aside for now.
- Add the ghee or butter and sliced onions to the skillet and cook on medium low heat for 5-10 minutes, or until the onions are slightly softened and a touch golden.
- Place half of your onions in the slow cooker.
- Place your roast into the slow cooker and top with the remaining onions.
- Add in the beef broth, Worcestershire sauce, vinegar, thyme, garlic and bay leaf.
- Cover your slow cooker and set it to low. Cook for 6-8 hours.
- When your roast has finished cooking, transfer it to a serving platter.
- Combine the tapioca starch and cold water, whisk them smooth.
- Turn your slow cooker to high, and add the starch water to the broth. Let this cook for a few minutes to thicken up into a gravy.
- Enjoy!
Nutrition Facts : ServingSize 1 c, Calories 263 kcal, Carbohydrate 7 g, Protein 23 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 82 mg, Sodium 496 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g
FRENCH ONION ROAST BEEF
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
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
FRENCH ONION POT ROAST
Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.
Provided by Amanda Cooks & Styles
Categories Main Course
Time 4h
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
- Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
- In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
- Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
- To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
- Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!
FRENCH ROAST
Make and share this French Roast recipe from Food.com.
Provided by mosma
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree.
- Place the onions and garlic on the bottom of your pan. Add roast.
- Combine the rest of the ingredients and pour over roast in pan.
- Bake 3-4 hours, covered.
FRENCH ONION ROAST CHICKEN
Make a big batch of this juicy roast chicken and caramelized onions and you've got enough for three meals. Save the leftovers to make Thai Chicken Pizza the next night, and Chicken and Herb Crêpes the night after!
Provided by Paige Grandjean
Time 1h10m
Yield Serves 4 (serving size: 1/4 chicken and 2 tbsp. onion mixture)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Heat oil in a large skillet over medium. Add onions, 1 tablespoon thyme, and 1/4 teaspoon salt; cook, stirring occasionally, until onions are lightly browned, about 15 minutes. Add wine; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Spread onion mixture in a rimmed baking sheet.
- Combine butter, pepper, remaining 1 tablespoon thyme, and remaining 1 1/2 teaspoons salt in a bowl. Loosen skin on chickens; spread butter mixture under skin. Place chickens, skin sides up, on onion mixture.
- Roast chickens at 450°F until a thermometer inserted in thickest portion registers 165°F, about 35 minutes. Let stand 10 minutes. Remove and discard skin; slice meat. Using a slotted spoon, reserve 1/2 cup onion mixture. Shred meat from 1 chicken; store shredded chicken and remaining onion mixture in separate airtight containers in refrigerator up to 5 days. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.
Nutrition Facts : Calories 315, Carbohydrate 8 g, Fat 14 g, Fiber 2 g, Protein 36 g, SaturatedFat 5 g, Sodium 554 mg, Sugar 4 g, UnsaturatedFat 7 g
SLOW COOKER FRENCH ONION ROAST BEEF
This Slow Cooker French Onion Roast Beef, or Slow Cooker French Onion Pot Roast, is made with a rump roast and homemade or canned French Onion Soup. With just five minutes prep time, it's ready to eat in less than six hours.
Provided by Bernadette
Categories MAIN COURSES/ENTRÉES
Time 6h15m
Number Of Ingredients 6
Steps:
- Place the rump roast in the bottom of the slow cooker pot. Add two cups of sliced carrots.
- Pour in one can of French onion soup and one can water, or 20 ounces of homemade. Sprinkle with pepper and also salt if using homemade French onion soup.
- Cover and cook on HIGH for 5 to 6 hours or on LOW for about 10 hours, depending on how well done you want your roast. If a more rare roast is desired, check the beef at about 3 hours on HIGH or 7 hours on LOW.
- About 10 minutes before serving, remove the roast to a cutting board, and the carrots and onions to a bowl, leaving the broth in the slow cooker. Wisk the cornstarch or flour with a little bit of water ( enough to make a thin paste) and pour into the broth, stir well for about 1 minute, and leave to thicken while you slice the beef. You can also remove the broth to a small pot and prepare the gravy on the stove, by bringing the broth to a boil, adding the cornstarch mixture and wisking for 1 minute. The stove top method will result in a slightly thicker gravy.
- Top sliced beef with the gravy, and serve with whatever sides you like.
Nutrition Facts : Calories 286 kcal, Carbohydrate 9 g, Protein 35 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 365 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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FRENCH ONION POT ROAST RECIPE - PILLSBURY.COM
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Cuisine FrenchCategory EntreeServings 6Total Time 2 hrs 45 mins
- Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle both sides of beef roast with pepper and 1/2 teaspoon of the Italian seasoning. Place beef in sprayed baking dish.
- Arrange carrots and potatoes around beef. Sprinkle vegetables with remaining 1/2 teaspoon Italian seasoning.
- In medium bowl, combine soup and flour; blend well with wire whisk. Pour over beef and vegetables. Cover tightly with foil.
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- In a big pot over medium-high heat, add in a big drizzle of EVOO and brown up both sides of your roast. Sprinkle a liberal amount of both salt and pepper on each side as you brown (no more than 4 minutes per side). Once both sides are browned, add the roast to your slow cooker.
- Next, add in your garlic powder, chopped onion, soups, and your beef stock. Cover and cook on HIGH 8 to 10 hours.
- When you’re ready to eat, remove the roast from the slow cooker and allow it to rest 5 to 10 minutes before slicing and serving. Discard the onions and stock in the slow cooker.
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- Pat all sides of the boneless chuck roast dry. Preheat a large dutch oven over medium high. Coat the bottom of the dutch oven with the oil and, once shimmering, place the chuck roast down. Cook until the beef has a lovely deep brown crust and releases from the pan, about 5 minutes, then turn over and repeat until all sides have browned. If the fat gets too hot, turn down the heat a little as you go. Remove the beef to a plate to rest. Take your time to really build that crust because it’s the bedrock of this dish’s beefy flavor!
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