Best 2 Fennel And Onion Pot Roast Recipes

Indulge in the heartwarming flavors of a classic pot roast, elevated with the aromatic essence of fennel and onion. This comforting dish promises a tender and flavorful experience, sure to become a family favorite. Discover the culinary journey of pot roast, from selecting the perfect cut of meat to creating a rich, savory gravy. Explore variations of this timeless recipe, including a slow-cooker version for effortless preparation and a zesty Italian-inspired pot roast for a vibrant twist. Find all the guidance and inspiration you need to create a pot roast that will tantalize taste buds and leave your dinner table buzzing with satisfaction.

Let's cook with our recipes!

CIPOLLINI ONION AND FENNEL POT ROAST

Cipollini Onion and Fennel Pot Roast image

Provided by Giada De Laurentiis

Time 4h57m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
3 medium carrots, peeled and chopped into 3/4-inch pieces
2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves

Steps:

For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

FENNEL AND ONION POT ROAST

Fennel and Onion Pot Roast image

Roasted onions and fennel are made into a gravy served over a moist pot roast. We had a loaf of French bread with this, and it was a hit (even with the kids).

Provided by Anonymous

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h36m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds bottom round roast
kosher salt to taste
fresh cracked black pepper to taste
¼ cup olive oil
3 onions, sliced
1 bulb fennel - cored, sliced, and fronds reserved
3 cloves garlic
¼ cup butter
¼ cup all-purpose flour
fresh cracked black pepper to taste
1 cup beef stock

Steps:

Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
Preheat oven to 325 degrees F (165 degrees C).
Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
Bake in the preheated oven until fork tender, 2 to 3 hours.
Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 9.9 g, Cholesterol 52.1 mg, Fat 16.1 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 5.8 g, Sodium 135.6 mg, Sugar 2.2 g

Tips:

To save time, use a slow cooker instead of a Dutch oven. Cook the roast on low for 8-10 hours or on high for 4-6 hours.
If you don't have a Dutch oven, you can also use a large pot with a tight-fitting lid.
To make the roast more flavorful, brown it in a skillet before cooking it in the Dutch oven.
Add vegetables to the pot roast for a complete meal. Some good options include carrots, potatoes, celery, and onions.
Serve the pot roast with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Fennel and onion pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is cooked until it is fall-apart tender and the vegetables are soft and flavorful. This dish is sure to please everyone at the table.