Best 2 Vidalia Onion Pot Roast Recipes

Welcome to the world of culinary delights, where flavors intertwine and tantalize the taste buds! In this article, we embark on a delectable journey to discover the best recipe for cooking "Vidalia Onion Pot Roast," a dish that promises to elevate your dinner table to new heights of savory satisfaction. This classic American comfort food combines the tender succulence of pot roast with the sweet and caramelized goodness of Vidalia onions, creating a symphony of flavors that will leave you craving for more. So, prepare your taste buds for an unforgettable experience as we unveil the secrets behind crafting the perfect Vidalia Onion Pot Roast.

Let's cook with our recipes!

VIDALIA ONION POT ROAST

Vidalia Onion Pot Roast image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 11

Ingredients

1 fresh beef brisket, about 4 pounds, well trimmed
Salt and pepper to taste
2 tablespoons dry thyme
1 tablespoons dry rosemary
2 tablespoons olive oil
4 large vidalia onions (or other sweets), peeled and sliced, about 4 cups
1 cup dry red wine
3 carrots, thinly sliced, about 1 cup
2 tablespoons chopped garlic
2 cups hot beef stock lightened with 1 cup water added
2 celery stalks tied with 3 bay leaves into a bouquet garni

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

Mom's Pot Roast With Vidalia Onion Gravy image

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

Ingredients

1 (4 lb) boneless beef chuck roast
salt and black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 large vidalia onions, peeled and cut in half crosswise
4 cups baby carrots, pre-peeled (optional)
4 cups potatoes, peeled and quartered (optional)

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:

Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good options for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before cooking. Browning the beef adds flavor and helps to seal in the juices.
Use a variety of vegetables. Any type of vegetable can be used in pot roast, but some good options include carrots, potatoes, onions, celery, and turnips.
Use a flavorful liquid. Beef broth, chicken broth, or red wine are all good options for adding flavor to pot roast.
Cook the pot roast slowly. Pot roast should be cooked slowly over low heat. This allows the flavors to develop and the meat to become tender.
Let the pot roast rest before serving. Let the pot roast rest for at least 15 minutes before serving. This allows the juices to redistribute throughout the meat.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is easy to make. With a little planning, you can have a delicious pot roast on the table in no time. So next time you are looking for a simple and satisfying meal, give pot roast a try.