
Caramelized Onion Roast
Did you know that bottom round roast is a lean meat that’s an excellent source of many vitamins and minerals?
And since it’s available at most supermarkets at reasonable prices, Caramelized Onion Roast can easily feed your gang for a small price.
Roast is a great choice for a Sunday meal any time of the year.
Caramelized Onion Roast can easily feed your entire family.
Pot Roast done right. Add oil, beef broth, red wine, garlic and onions and your dish is done!
these are the INGREDIENTS you will need:
- 1 tablespoon canola oil
- 2.5 pound beef bottom round roast
- 1 large large red onion, cut into 1/2-inch slices
- 14 ounce can reduced-sodium beef broth
- 1/4 cup red wine
- 3 cloves garlic, minced
- 1/2 teaspoon tarragon
- 1/2 teaspoon black pepper
these are the iNSTRUCTIONS for preparation:
- In a large soup pot, heat the oil over medium heat. Add the roast; cook for 5 to 6 minutes, until brown on all sides. Remove the roast; set aside.
- Add the roast; cook for 5 to 6 minutes, until brown on all sides. Remove the roast; set aside.
- Add the onion; cook for 10 to 12 minutes, or until caramelized and brown.
- Return the roast to the pot. Add the remaining ingredients, cover, and reduce the heat to medium-low.
- Simmer for 1-1/2 hours, or until the roast is tender. Slice and serve.
NOTES:
- To make this a gluten-free recipe, use gluten-free beef broth, and seasoning with no added starch from a gluten-containing source.
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In my home, Sunday is frequently a day I serve a meat and potatoes meal.
Adding a few veggies, like peas and carrots or broccoli this Pot Roast is an easy meal to put on the table.
This is a healthy red meat choice that makes a complete meal when adding veggies and a fresh green salad.
Your family will run to the dinner table when you call!
Clean up is easy. the pot can also be used for storing any leftovers.
That is assuming there ARE any leftovers.
My Pot Roast recipe was the same one my grandmother as well as my mother would make.
As a kid we went to my grandmother’s home on Sunday.
Not only were we there to do some tasks that my grandparent’s could no longer manage. we were there to share a family together, each participating in a different way.
I always stayed in the kitchen to help cook.
In addition to the aromas of the cooking meal, I remember the most how my grandmother always smelled of vanilla. I knew she had been baking and a special dessert would be served.
To this day the smell of vanilla makes me smile as I remember those special days we could come to the table as a family.
My mother passed this tradition on to my sons.
And I am trying to do the same for Miss Jo.
Caramelized Onion Roast
Ingredients
- 1 tablespoon canola oil
- 2.5 pound beef bottom round roast
- 1 large large red onion, cut into 1/2-inch slices
- 14 ounce can reduced-sodium beef broth
- 1/4 cup red wine
- 3 cloves garlic, minced
- 1/2 teaspoon tarragon
- 1/2 teaspoon black pepper
Instructions
- In a large soup pot, heat the oil over medium heat. Add the roast; cook for 5 to 6 minutes, until brown on all sides. Remove the roast; set aside.
- Add the roast; cook for 5 to 6 minutes, until brown on all sides. Remove the roast; set aside.
- Add the onion; cook for 10 to 12 minutes, or until caramelized and brown.
- Return the roast to the pot. Add the remaining ingredients, cover, and reduce the heat to medium-low.
- Simmer for 1-1/2 hours, or until the roast is tender. Slice and serve.
Notes
- To make this a gluten-free recipe, use gluten-free beef broth, and seasoning with no added starch from a gluten-containing source.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Hi Marilyn,
Your Caramelized Onion Roast will sure be a big hit here at the cottage. Hope you have a great Valentine Week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
I love that roast. I remember my grandmother serving that every Sunday for family dinner. Such wonderful memories. Thank you for hosting! Happy Valentines Day.
This looks so good. Love onions like this. Found you on Bloggers Pit Stop link party
Thank you Candy for the comment. I am glad you like the roast. Rnjoy your day!
Hi this is Kristina visiting from Making A Home. This recipe looks good! I love caramelized onions.
Welcome to the blog Kristina. Thanks for the comment. i am glad you like the roast. Have a good weekend!
Marilyn,
This roast looks delicious! I can’t wait to try it.Thanks so much for shaing the recipe. ~Cheryl
I am glad the roast recipe appeals to you Cheryl! It is a favorite in my home this time of year. Have a good weekend!
I absolutely love carmelized onions! Thanks for linking up with us at the #WednesdayAIMLinkParty 30
I am glad this roast appeals to you Sylvia! Have a good weekend!
oh so yummy, those caramelized onions make this roast look so super yummy thanks for sharing recipe.
I am glad this roast appeals to you Angie. Thanks for the comment. Have a great week.
I love caramelized onions on anything. This looks amazing! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!
When I was younger I could eat an entire onion that was caramelized as ameal. Now, not so much. LOL. Have a great week.
This looks very good. I love caramelized onions! Pinning for later! #trafficjam!
Thank you Tracy for pinning this roast. It is so very moist and full of flavor. Have a great week.
Hi Marilyn,
This looks amazing and simple to make as well. My kinda of recipe. TFS
Thanks Clearissa. Fast and easy is my motto for 2019! Enjoy your week.
That looks yummy. Haven’t had beef roast in a while.
Thanks Ana! I like to use inexpensive cuts of meat in the crock pot because it tenderizes them so well. A great alternative from the oven, too on a hot day! Thanks for stopping by!