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Beef Pot Roast

Updated on September 15, 2017
Just Ask Susan profile image

One of Susan's passions is cooking and creating new recipes for family and friends.

Baked Onions with Beef Pot Roast
Baked Onions with Beef Pot Roast | Source

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

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: Will serve 3-6 people 1/2 - full onion
Sweet Onions & Garlic for Baked Onions
Sweet Onions & Garlic for Baked Onions | Source

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

  1. Start by cutting off the top of the onion. Leave the bottom part uncut and remove the peel.
  2. With a sharp knife cut down into the onion but don't cut all the way down as you want to keep it intact.
  3. 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.
  4. Set the onions on a plate so that they face upwards. Drizzle each onion with extra virgin olive oil.
  5. Sprinkle each onion with sea salt and fresh ground pepper.
  6. 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
Peel onion leaving the bottom intact.Make two knife cuts.Garlic clove sliceGarlic slice being inserted into onion.All garlic is inserted.Drizzle with olive oil.Sprinkle onions with sea salt and fresh ground pepper.Wrap each onion in tin foil.Baked onion.
Peel onion leaving the bottom intact.
Peel onion leaving the bottom intact. | Source
Make two knife cuts.
Make two knife cuts. | Source
Garlic clove slice
Garlic clove slice | Source
Garlic slice being inserted into onion.
Garlic slice being inserted into onion. | Source
All garlic is inserted.
All garlic is inserted. | Source
Drizzle with olive oil.
Drizzle with olive oil. | Source
Sprinkle onions with sea salt and fresh ground pepper.
Sprinkle onions with sea salt and fresh ground pepper. | Source
Wrap each onion in tin foil.
Wrap each onion in tin foil. | Source
Baked onion.
Baked onion. | Source
Source

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

Beef Pot Roast ingredients. Carrots & celery, beef, potatoes & garlic, Worcestershire sauce, Montreal steak spice,  Bay leaf, and olive oil
Beef Pot Roast ingredients. Carrots & celery, beef, potatoes & garlic, Worcestershire sauce, Montreal steak spice, Bay leaf, and olive oil | Source

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
Preparing the veggies.Since we have made baked onions to go along with this roast you don't need to add another onion but you can if you like.Insert garlic slices into the roast.Seasoning the roast.Searing the roast.Roast with veggies ready to go into the oven.
Preparing the veggies.
Preparing the veggies. | Source
Since we have made baked onions to go along with this roast you don't need to add another onion but you can if you like.
Since we have made baked onions to go along with this roast you don't need to add another onion but you can if you like. | Source
Insert garlic slices into the roast.
Insert garlic slices into the roast. | Source
Seasoning the roast.
Seasoning the roast. | Source
Searing the roast.
Searing the roast. | Source
Roast with veggies ready to go into the oven.
Roast with veggies ready to go into the oven. | Source

Instructions for preparing and cooking the beef pot roast

  1. 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.
  2. Preheat the oven to 350°F.
  3. 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.
  4. 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.
  5. In the bottom of the roasting pan add the celery, carrots and onion. Put the beef roast on top of the vegetables.
  6. Add a few dashes of Worcestershire sauce on top of the roast.
  7. Add potatoes around the roast.
  8. Pour 2-3 cups of beef broth on top of the vegetables and add 2 bay leaves.
  9. Cover the roasting pan or dutch oven with lid or use tin foil.
  10. 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.
  11. 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.
  12. Serve and Enjoy!

Dinner is Served!

Dinner is served. Baked onions and beef pot roast served with tomato slices and horseradish sauce.
Dinner is served. Baked onions and beef pot roast served with tomato slices and horseradish sauce. | Source

Think you may like this recipe? Please rate.

4.2 stars from 6 ratings of Baked Onions and Beef Pot Roast

© 2012 Susan Zutautas

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    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      2patricias, Thank you so much!

    • 2patricias profile image

      2patricias 

      6 years ago from Sussex by the Sea

      This looks good, and I love baked onions.

      I am adding it to my Recipe Index for HubPages.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Rosemay, Baked onions are great and glad to know you'll be making these.

    • Rosemay50 profile image

      Rosemary Sadler 

      6 years ago from Hawkes Bay - NewZealand

      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.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      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.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Mhatter, Thank you.

      Lesley, Onions are pretty good baked :) Hope that you enjoy them.

      Ruby, Thanks.

    • fpherj48 profile image

      Paula 

      6 years ago from Beautiful Upstate New York

      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.

    • always exploring profile image

      Ruby Jean Richert 

      6 years ago from Southern Illinois

      Looking good. I love a good pot roast. Thank you..

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      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.

    • Movie Master profile image

      Movie Master 

      6 years ago from United Kingdom

      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.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      drbj, They're great done with Parmesan cheese too.

      Glimmer Twin Fan, Thank you.

    • Mhatter99 profile image

      Martin Kloess 

      6 years ago from San Francisco

      Thank you for this Great recipe!

    • fpherj48 profile image

      Paula 

      6 years ago from Beautiful Upstate New York

      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??

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      6 years ago

      Beautiful recipe especially for the upcoming cooler weather. Thanks.

    • drbj profile image

      drbj and sherry 

      6 years ago from south Florida

      I love baked onions, Susan, make them every chance I get. Thanks for this yummy recipe.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      sgbrown, Was going to make gravy ... but I really stink at making gravy :)

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      RH, It's a wonderful spice :)

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      phdast, Thank you.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Rebecca, Thanks so much :)

    • sgbrown profile image

      Sheila Brown 

      6 years ago from Southern Oklahoma

      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...

    • RealHousewife profile image

      Kelly Umphenour 

      6 years ago from St. Louis, MO

      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!

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Brenda, I appreciate you coming by and having a look even though you are vegan :)

    • phdast7 profile image

      Theresa Ast 

      6 years ago from Atlanta, Georgia

      What's not to love? Onions ad Garlic with a pot roast. I wish today were Sunday. Great recipe and instructions-pictures. :)

    • rebeccamealey profile image

      Rebecca Mealey 

      6 years ago from Northeastern Georgia, USA

      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!

    • Hyphenbird profile image

      Brenda Barnes 

      6 years ago from America-Broken But Still Beautiful

      I am vegan but fondly remember pot roast. Sigh. Yours looks very good.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Frank you're fast :) Thanks and glad you could smell it.

    • Frank Atanacio profile image

      Frank Atanacio 

      6 years ago from Shelton

      damn susan it just smelled good just reading your recipe.. :)

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