Best 2 Fennel And Onion Pot Roast Recipes

Welcome to the world of flavors with this comforting recipe for fennel and onion pot roast. Indulge in a culinary journey where tender, fall-off-the-bone beef is braised to perfection, infused with the aromatic symphony of fennel and onion. This classic dish promises an explosion of savory goodness in every bite, transporting you to a realm of culinary delight.

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CIPOLLINI ONION AND FENNEL POT ROAST

Cipollini Onion and Fennel Pot Roast image

Provided by Giada De Laurentiis

Time 4h57m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
3 medium carrots, peeled and chopped into 3/4-inch pieces
2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves

Steps:

For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

FENNEL AND ONION POT ROAST

Fennel and Onion Pot Roast image

Roasted onions and fennel are made into a gravy served over a moist pot roast. We had a loaf of French bread with this, and it was a hit (even with the kids).

Provided by Anonymous

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h36m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds bottom round roast
kosher salt to taste
fresh cracked black pepper to taste
¼ cup olive oil
3 onions, sliced
1 bulb fennel - cored, sliced, and fronds reserved
3 cloves garlic
¼ cup butter
¼ cup all-purpose flour
fresh cracked black pepper to taste
1 cup beef stock

Steps:

Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
Preheat oven to 325 degrees F (165 degrees C).
Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
Bake in the preheated oven until fork tender, 2 to 3 hours.
Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 9.9 g, Cholesterol 52.1 mg, Fat 16.1 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 5.8 g, Sodium 135.6 mg, Sugar 2.2 g

Tips:

Sear the meat: Browning the meat before braising adds flavor and color to the finished dish.
Use a good quality pot: A heavy pot with a tight-fitting lid is essential for braising. Cast iron, Dutch ovens, or braising pans are all good options.
Add aromatics: Vegetables like onions, carrots, celery, and garlic add flavor to the braising liquid.
Use a flavorful liquid: The braising liquid is what gives the pot roast its flavor, so use a flavorful liquid like beef broth, red wine, or beer.
Cook low and slow: Braising is a low and slow cooking method that allows the meat to become tender and fall apart. Cook the pot roast for at least 2 hours, or until it is fork-tender.
Thicken the sauce: If the braising liquid is too thin, you can thicken it with a cornstarch slurry or a roux.
Serve with sides: Pot roast is a hearty and flavorful dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Fennel and onion pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fennel and onion add a unique flavor to the pot roast, and the low and slow cooking method makes the meat tender and fall apart. Serve the pot roast with your favorite sides and enjoy!