Easy Onion Pot Roast Recipes

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EASY ONION POT ROAST

While I tend to make pot roast differently each time I make it, this recipe has been a frequent success. Note that, excepting the worcestershire sauce, this is a salt-free recipe.

Provided by Lennie

Categories     Roast Beef

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 9



Easy Onion Pot Roast image

Steps:

  • Preheat oven to 325F degrees.
  • In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
  • Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
  • Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
  • Mix together the 1 cup water and worcestershire, and pour over roast.
  • Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
  • Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
  • Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
  • Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
  • Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
  • Strain gravy if desired, carve roast into thin slices, and serve.

3 cups thinly sliced onions
4 cloves garlic, minced
1 boneless cross-rib roasts or 1 short rib roast, weighing about 3 pounds
1 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1 cup water
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water

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