JBug's Kitchen Antics: Four Onion Pot Roast

03/04/2013

Four Onion Pot Roast

There's something wonderful about a pot roast in the oven on a lazy Sunday afternoon. I mean really not only is it one of the easiest no stress meals one can put together, but the aroma coming from the oven equates to comfort in my book.

We've shared a recipe for some pretty fabulous Swiss Steak before, so I figured I'd use the ingredients to elevate a lovely 3.5 pound chuck roast to another level. My problem was that I forgot to buy sweet bell peppers so instead I cleared out the onion bin and used leeks, shallots, sweet onions and the remainder of a package of frozen pearl onions in this one along with lots of garlic and mushrooms too.

It worked out just fine and their unique flavors really came through, especially with the roast pulled apart into pieces and settled on top of soft and pillowy potato gnocchi. Bliss in a bowl, I'm tellin' ya.

Four Onion Pot Roast (inspired by Wall Drug Cookbook)

3.5 to 4 lb. chuck roast

Salt and coarse ground black pepper

½ cup flour to dredge meat

2 tablespoons vegetable oil and more as required

1 large sweet onion, peeled and quartered

3 large shallots, peeled and sliced

8 ounces frozen pearl onions, defrosted

1 large leek, white part only well washed and sliced

4 cloves garlic, minced

2 cups mushrooms, sliced

1 14oz. can diced tomatoes, with juice

2 Tablespoons tomato paste

1 can mushroom soup

1 can beef consommé’

2 teaspoons Worcestershire sauce

2 Tablespoons chopped parsley (optional)

Preheat oven to 350. Heat oil in a large Dutch oven until shimmering. Salt & pepper both sides of roast and dredge in flour, coating well. Brown well on both sides then remove from pan and set aside. Add oil as required. Sauté onions, shallots, pearl onions and leeks until vegetables are softened. Add garlic and mushrooms and cook for additional 3 or 4 minutes. Add tomatoes, tomato paste, mushroom soup, beef consommé, and Worcestershire sauce. Stir well to combine, and then return meat to the pan, making sure it is covered by the liquid and vegetables. Bring to a boil, reduce heat, cover and bake in a 350 oven for 2 to 2-1/2 hours or until meat is very tender. Taste and correct seasoning as necessary. Add parsley just before serving. Serves 6 to 8.

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