Beef Pot Roast
While planning my Sunday dinner meal I wanted something to go along with the beef pot roast I was serving. Baked onions stuffed with garlic came to mind and would be a great accompaniment to the roast beef. Not only did they taste great but the aroma coming out of the kitchen made everyone hungry.
Cook Time for The Baked Onions
Ingredients for the baked onions
- 3 medium to large sweet onions
- 2 large garlic cloves
- 1 1/2 tbsp extra virgin olive oil
- sea salt
- fresh ground pepper
Instructions for preparing and baking the onions
- Start by cutting off the top of the onion. Leave the bottom part uncut and remove the peel.
- With a sharp knife cut down into the onion but don't cut all the way down as you want to keep it intact.
- Slice a large garlic clove and insert into the onion. You can add as much or as little garlic as you like. I stuffed the three onions using two large cloves.
- Set the onions on a plate so that they face upwards. Drizzle each onion with extra virgin olive oil.
- Sprinkle each onion with sea salt and fresh ground pepper.
- Wrap each onion in aluminum foil making sure to keep them upright. Place into the oven with the pot roast and bake for one hour. I put an extra piece of tin foil underneath the 3 onions just in case some of the oil seeped out.
Step by step photos for preparing the onions
Click thumbnail to view full-size
Onto the recipe for Beef Pot Roast
Cooking Time
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Ready in: 2 hours
Yield: Will serve 4 adults
Ingredients For Beef Pot Roast
- 3 pound roast. I used an outside round beef roast for this recipe. A chuck or blade roast would be good as well.
- 4 Ribs of celery
- 4 large carrots
- 1 cooking onion
- 6 potatoes
- 1-2 cloves of garlic
- Montreal steak spice
- 2 Bay leaves
- Worcestershire sauce
- 2-3 cups of beef broth
- 2 tbs.of olive oil
Step by step photos for preparing the beef pot roast
Click thumbnail to view full-size
Instructions for preparing and cooking the beef pot roast
- Start by peeling and chopping the carrots into chunks. Wash and cut celery into 2-3" pieces. Peel and quarter the onion. Wash potatoes and either leave them whole or cut in half. Peel and slice garlic cloves.
- Preheat the oven to 350°F.
- In a dutch oven or roasting pan on top of the stove, heat olive oil on high. Insert garlic slices into the beef roast. Generously season the roast with Montreal steak spice.
- Add the seasoned roast to the roasting pan on top of the stove and sear on all sides. Remove the roast and set on a plate.
- In the bottom of the roasting pan add the celery, carrots and onion. Put the beef roast on top of the vegetables.
- Add a few dashes of Worcestershire sauce on top of the roast.
- Add potatoes around the roast.
- Pour 2-3 cups of beef broth on top of the vegetables and add 2 bay leaves.
- Cover the roasting pan or dutch oven with lid or use tin foil.
- Place in the over and cook for 20 minutes at 350°F. Turn the oven down to 325°F and continue to cook for 1 1/2 hours or until meat is cooked.
- Check the vegetables after the roast has been in the oven for an hour. If they're cooked to your liking remove them from the roasting pan and set into an oven safe covered bowl. You can set them back into the oven to heat them up when the roast is sitting for five minutes before slicing.
- Serve and Enjoy!
Dinner is Served!
Think you may like this recipe? Please rate.
© 2012 Susan Zutautas
Comments
AUTHOR2patricias, Thank you so much!
This looks good, and I love baked onions.
I am adding it to my Recipe Index for HubPages.
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Rosemay, Baked onions are great and glad to know you'll be making these.
I went to dinner at friends once and they did baked onions and they were delicious. I often thought about doing them but wasn't sure how, and never got around to asking them. Now I know so thank you for this. I will definitely be doing them now.
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Paula, Wow! Thanks for the recipe .... you should of written a hub for the perfect gravy. You still could :) I promise to try this soon. I'll let you know how it goes. Thanks again.
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Mhatter, Thank you.
Lesley, Onions are pretty good baked :) Hope that you enjoy them.
Ruby, Thanks.
OK....These key steps really do make perfect gravy.....tested and loved down through the ages.
If you don't always have water in your fridge....place a qt of water in your fridge as you're beginning to prepare the meal.
Out of the oven.......using a screen-type sieve......drain all the juices (pan-drippings) into a saucepan and place on a med fire.
Using a jar or container with a lid, ( 1 cu. "cold" water to 1 level Tblsp of flour is the "ratio" to use) I never use corn starch. I normally use "spelt" flour, but any all-purpose flour is fine. So,, say you have 2 cups of COLD water and 2 level TBLSP of flour in a glass jar with lid.....While you vigorously shake this combo, turn the heat up under the drippings so it comes to a full boil.....If you have shaken the hell out of the flour and water, pour this slowly...."trickle".....into the boiling juice, stirring the whole time......Oops, I'm assuming you have at least a cup and a half ,or 2 cups of meat juice..........Keep your eye on the gravy you are in process of making....for color and consistency....and stop pouring in the water/flour mixture when you're satisfied.......If you use a drop or 2 of "kitchen Bouquet" for BEEF gravies to make them darker brown....add this one drop at a time......Your gravy should be smooth hot and delicious...almost PERFECT.
All this blah blah....and the KEY is COLD water & flour shaken like CRAZY.....slowly added to BOILING juices stirring constantly until it all looks good to you........E-Z
I don't think Martha ever wrote a recipe with instructions to shake the HELL out of something...or used the word, Oops! I probably shouldn't try to write a recipe book.
Looking good. I love a good pot roast. Thank you..
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Paula, Yes please I'm in need of a way to make perfect gravy ... I make mine with water and cornstarch added to the pan drippings. I never really know if it's any good or not as I'm not a big gravy eater.
Of course I remember and wow how could I have not thought of the O'Keefe Centre? Wow. Thanks for letting me know.
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So yummy - I will make this for sure when the weather gets cooler.
I'm looking forward to baking the onions your way, I've never baked them before.
Many thanks and voted up.
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drbj, They're great done with Parmesan cheese too.
Glimmer Twin Fan, Thank you.
Thank you for this Great recipe!
Susan...YUMMY! I love every last morsel of ingredients for this recipe. It's a healthy meal as well! I have the key to easy perfect gravy if you're interested! honest.
OH...btw....do you remember some months back when I told you I had been in Toronto to see the Musical Opera, "Man of La Mancha," and I just couldn't remember the name of the theatre??? It came to me last night out of the BLUE! The O'Keefe Center....does that sound familiar.....or did I remember the wrong place??
Beautiful recipe especially for the upcoming cooler weather. Thanks.
I love baked onions, Susan, make them every chance I get. Thanks for this yummy recipe.
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sgbrown, Was going to make gravy ... but I really stink at making gravy :)
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RH, It's a wonderful spice :)
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phdast, Thank you.
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Rebecca, Thanks so much :)
OMGosh! That makes me so hungry! I love baked onions, but I have never thought about placing garlic in the middle of them first, great idea! Don't forget the hot rolls and gravy! Yum yum! Great recipe, voting up and yummy! Got to go to the grocery store now...
It is lunch time here and that looks so good! I bet the potatoes melt in your mouth!
I even already have some Montreal Steak seasoning!
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Brenda, I appreciate you coming by and having a look even though you are vegan :)
What's not to love? Onions ad Garlic with a pot roast. I wish today were Sunday. Great recipe and instructions-pictures. :)
Wow, Susan, how yummy this looks....and sounds. My Mom used to make pot roast like this. I will follow this step by step. Great job!
I am vegan but fondly remember pot roast. Sigh. Yours looks very good.
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Frank you're fast :) Thanks and glad you could smell it.
damn susan it just smelled good just reading your recipe.. :)
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