VIDALIA ONION POT ROAST
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil.
- Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside.
- Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half.
- Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height.
- Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees. Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
- Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.
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pooh shistey 24k
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you can't beat the flavor.
ItsjustJohannaandMiguel
[email protected]This pot roast is a classic comfort food. It's perfect for a cold winter night.
Alison B
[email protected]I'm a beginner cook and this recipe was easy to follow. I'm really happy with how my pot roast turned out.
Theo Gaelebale
[email protected]I'm not sure what went wrong, but my pot roast turned out really dry. Maybe I should have cooked it on a lower temperature for longer.
KATHLEEN SAWYER
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Arauagiwgoq Sk
[email protected]This recipe has potential, but it needs some tweaking. I would suggest using a different cut of beef and adding more vegetables.
Lauren Gierat
[email protected]I would not recommend this recipe. It was a waste of time and money.
Virginia Villegas
[email protected]I was disappointed with this recipe. The meat was tough and the gravy was bland.
Phakjira Tanee
[email protected]I followed the recipe exactly, but my pot roast didn't turn out as tender as I expected.
Imtinan Abbas
[email protected]This recipe was a bit too salty for me, but I'm sure I could adjust the seasonings to my taste next time.
Khizar Ali
[email protected]The beef was a little dry for my taste, but the gravy was excellent.
Andrea Neal
[email protected]I've made this pot roast several times and it's always a hit. My friends and family request it all the time.
Serenity Moua
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The Vidalia onions add a sweetness that balances out the beef.
Binod Nepali
[email protected]This recipe is perfect for a busy weeknight meal. It's simple to prepare and the results are delicious.
Amanda Bodre
[email protected]I made this pot roast in my slow cooker and it turned out amazing! The onions caramelized beautifully and the beef was so tender.
F2Fx SILENT
[email protected]My family loved this pot roast! It was so easy to make and the meat was cooked perfectly.
Pikachu Gaming
[email protected]This pot roast was fall-apart tender and the gravy was rich and flavorful.