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Step by Step Sunday Onion Braised Pot Roast…..

Posted by on October 5, 2010

This is a family favorite.  Tender, succulent onion braised beef served with sour cream mashed potatoes and gravy.  Are you hungry yet?  Let’s begin…..for the pot roast you will need:

2 1/2-3 lbs. beef pot roast
salt & pepper
2 large onions
5 large cloves garlic
1 1/2  cups water
1 cup wine

Generously season what appears to be half a cow!  Cripes!  Anyway, this is a 3 lb. roast.  It makes for wonderful leftovers, so I recommend making more than you need.  Don’t worry about over seasoning, especially with this amount….

Next, heat a large dutch oven or pan that can go into the oven with a lid over medium high heat.  When hot, add 2 tablespoons of olive oil and put the seasoned meat into the pan.  Cook about 7-10 minutes per side to caramelize the beef.

While the meat is browning, thinly slice a couple of large sweet onions…..

When the meat is nicely browned, remove the meat from the pan onto a platter.  Set aside.  Add onions to the pan, stir often.  Add a couple of tablespoons of water to the pan to prevent scorching.  Cook for about 10 minutes, or until soft.   Can you imagine how my house is smelling right about now?????
Of course, we must have plenty of garlic.  Slice 5 large cloves and add to the onions….
Cook for about 2 minutes.  Oh yes, time to preheat the oven to 325’…..

Push the onions off to the side and add the meat with the juices on the plate back to the pan.  Cover the roast with the onions and garlic.  Time for my favorite braising liquid…..

Add 1 1/2 cups of water and 1 cup of wine.  Oh look, a glass for me…how convenient! 
Cover with the lid and place into the oven….oh wait, the meat takes 3 hours, we’re eating at 6:30…better wait a bit!
Cook for 3 hours.  This would be a good time to prep your potatoes.  Peel your potatoes and put them into a large pot, add salt and cover with water.  I like to turn the heat on about 1 1/2 hours before the meat is done.  That way I can mash them and have them ready to go when the meat comes out of the oven.  My house smells unbelievable! 
The meat is done….it is so tender that it’s falling apart…..the epitome of comfort!
For the gravy…..
It is best to remove as much of the fat as possible from the drippings.  Put the roast onto a serving platter.  Remove as many of the onions as you can and put on top of the roast.  Cover with foil to keep warm.  If you have one of those fat separators, use it.  If you don’t put all of the liquid into a 2 cup clear measure.  Using your turkey baster, put it into the bottom of the cup with the juices and suck out just the liquid from the bottom, leaving the fat layer on top.  Put this liquid into a medium sauce pan.  You’ll want about 1 1/2 cups of broth, if you don’t have that much, just add water to get it to 1 1/2 cups.  In a liquid measuring cup, measure 1/2 cup of water and add 2 tablespoons of cornstarch.  Mix well and add to the broth mixture.  Turn on the heat to medium.  Heat until nicely thickened and give it a taste.  Season with salt and pepper if necessary.
I love this savory rich meal with a lovely cabbage salad.  Try my Red Cabbage and Avocado Salad with Peas.  The tart of the cider vinegar is fabulous with the roast.  Enjoy!
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