Onion Pot Roast

Friday, June 3, 2016

what you need;
1 tablespoon vegetable oil
3 lbs boneless beef rump roast or 3 lbs blade roast
1 onion, chopped
2 cups beef broth
1⁄2 cup apple juice
1⁄2 cup red wine
1 (1 ounce) packet onion soup mix
1⁄2 teaspoon dried thyme
1 garlic clove, minced
4 carrots
4 potatoes
4 stalks celery
cornstarch, to thicken

how to make it;
Heat oil in dutch oven over medium high heat.
Braise meat for about 5 minutes, turning often until browned on all sides.
Remove, set aside and keep warm.
Saute onions in dutch oven until limp.
Add broth, apple juice, wine, onion soup mix& spices and stir well.
Return beef to dutch oven.
Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

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