Lo's French Onion Oven Pot Roast

Succulent pot roast infused with the flavor of caramelized onions & garlic. What better to serve with that pile of delicious mashed potatoes you made for dinner?

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Lo's French Onion Oven Pot Roast

4 T butter
3 large onions, sliced lengthwise into 1/4 inch slices
1 3-lb beef rump or chuck roast
1/2 cup shoyu soy sauce
5 cloves garlic, minced
5 cups beef stock

In a large saute pan, melt the butter over medium to medium-high heat and add onions. Saute onions until caramelized (15-20 minutes). Add soy sauce and garlic, stirring for a few moments to combine.

Preheat the oven to 325ºF
In a large, heavy pot (or Dutch oven) brown the roast over a medium-high flame. When the meat is sufficiently browned on all sides, add onion mixture to the pan, scraping up any browned bits at the bottom of the pan. Add beef stock and bring mixture to a boil.

Cover the pan and place in the oven. Bake for 2 1/2 hours, or until the meat is tender. Remove the roast to a platter and allow to rest for 10-15 minutes before slicing.

Serve roast with the au jus, alongside those fantastic mashed potatoes.

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2 comments:

aleta meadowlark said...

Oh gosh, nothing beats a good pot roast, and adding to the allure of this recipe is a VERY convincing name. My s.o. has been asking, nay, begging for french onion soup lately, and he loves steak--I bet this would go over BIG for Valentine's day!

Parker said...

This to me is the perfect Sunday meal. I love the smell that fills the house. Nicely done.