Best 2 Vidalia Onion Pot Roast Recipes
Indulge in the delectable flavors of a classic comfort dish with a twist: Vidalia Onion Pot Roast. This succulent pot roast is carefully braised in a savory broth infused with the natural sweetness of Vidalia onions, resulting in a tender and flavorful masterpiece. The recipe offers two variations to cater to your preferences: a traditional stovetop method and a convenient slow-cooker option. Each method promises to deliver a fall-off-the-bone roast enveloped in a rich and aromatic gravy. Accompanying the pot roast are two equally enticing recipes: Vidalia Onion Mashed Potatoes and Vidalia Onion Gravy. These recipes transform humble ingredients into extraordinary sides that perfectly complement the pot roast. The mashed potatoes are infused with the caramelized sweetness of Vidalia onions, while the gravy is elevated with a delightful onion-infused richness. Prepare to tantalize your taste buds with this culinary journey, where every bite is a symphony of flavors.
Let's cook with our recipes!
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.
MOM'S POT ROAST WITH VIDALIA ONION GRAVY
The secret to this slowly cooked pot roast is that you add no liquid to the pan. The big sweet onions cook down, and this provides all the juices you need for the beef to simmer. From "The Dinner Doctor" by Anne Byrn.
Provided by mailbelle
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat the oven to 300 degrees.
- Pat the roast dry with paper towels and season it with salt and pepper.
- Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
- Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
- Remove the casserole from the heat, and transfer the roast to a plate.
- Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
- Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
- One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
- To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.
Tips:
- Use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the roast from burning.
- Sear the roast before cooking. This will help to create a flavorful crust and lock in the juices.
- Add plenty of vegetables. Vegetables will add flavor and nutrition to the pot roast. Some good choices include carrots, potatoes, celery, and onions.
- Use a flavorful liquid. Beef broth or stock is a good choice, but you can also use red wine, beer, or water.
- Cook the roast on low heat for a long time. This will help to tenderize the meat and make it fall-apart tender.
- Let the roast rest before serving. This will help to redistribute the juices and make the meat even more tender.
Conclusion:
Vidalia onion pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. With its tender meat, flavorful vegetables, and rich gravy, this dish is sure to satisfy everyone at the table. So next time you're looking for a hearty and satisfying meal, give this Vidalia onion pot roast a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
