New recipes

Beef pot roast with onion and fennel gravy recipe

Beef pot roast with onion and fennel gravy recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Silverside beef

Caramelised onion and fennel gravy is served over braised beef. Serve this pot roast with crusty bread or mash to mop up all the delicious sauce.

5 people made this

IngredientsServes: 8

  • Pot roast
  • 1 (900g) silverside beef roasting joint
  • sea salt to taste
  • fresh cracked black pepper to taste
  • 4 tablespoons olive oil
  • 3 onions, sliced
  • 1 bulb fennel - cored, sliced and green fronds reserved
  • 3 cloves garlic
  • Gravy
  • 60g butter
  • 2 tablespoons plain flour
  • fresh cracked black pepper to taste
  • 250ml beef stock

MethodPrep:15min ›Cook:2hr21min ›Extra time:1hr chilling › Ready in:3hr36min

  1. Remove roast from fridge 1 hour before cooking to allow it to come to room temperature.
  2. Preheat oven to 160 C / Gas 3.
  3. Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a casserole pot over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from casserole pot.
  4. Pour remaining 2 tablespoons oil into the casserole pot over medium heat. Add beef roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to casserole pot. Place roast on top and cover with a lid.
  5. Braise in the preheated oven until fork tender, 2 to 3 hours.
  6. Remove roast from casserole pot. Puree half the onion-fennel mixture in a food processor.
  7. Melt butter in a pan over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk half of the beef stock and the onion-fennel puree into flour; add remaining stock. Simmer until thickened, 3 to 5 minutes. Finely chop reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
  8. Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


  • Serving Size: 1 (515.1 g)
  • Calories 488
  • Total Fat - 17.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 167.3 mg
  • Sodium - 943.8 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.6 g
  • Protein - 64.3 g
  • Calcium - 82 mg
  • Iron - 6.1 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.3 mg

Step 1

Mix together the flour, oregano, garlic powder, seasoned salt, pepper and crushed fennel seed pour into a plate.

Step 2

Place the roast in the flour mixture and turn to coat all sides.

Step 3

Bring the oil to medium-high heat in a cast iron or heavy bottom skillet.

Step 4

Brown the roast on all sides to form a crust on the outside, being careful not to pierce the meat. (I use large tongs).

Step 5

Place the browned roast in the crock toss in the chopped onion and set aside.

Step 6

Pour the wine into the skillet.

Step 7

Bring to a boil reduce heat and simmer stirring to scrape up bits until reduced by half.

Step 8

Pour the wine reduction into the crock.

Step 9

Pour the broth into the crock and cook on high for 4 to 5 hours or low for 8 to 9 hours.

  • 1kg silverside or topside of beef, with no added fat
  • 2 tbsp olive oil
  • 8 young carrots, tops trimmed (but leave a little, if you like)
  • 1 celery stick, finely chopped
  • 200ml white wine
  • 600ml rich beef stock
  • 500g onion
  • a few thyme sprigs
  • 1 tsp butter
  • 1 tsp light brown or light muscovado sugar
  • 2 tsp plain flour


1. Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.

2. Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)

3. Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.

4. When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Pot Roast

205 Serves 6 to 8

Preheat the oven to 300°F. In a small bowl, mix together the garlic, thyme, rosemary, salt, and pepper. Rub this mixture evenly all over the chuck roast.

In a Dutch oven or heavy stockpot, heat the olive oil over high heat. Reduce to medium high, and add the roast, searing the meat on all sides until golden brown all over, about 4 minutes per side. Remove the roast to a plate and add the onion and fennel to the pot. Cook, stirring often, for 3 minutes or until fragrant.

Deglaze the pot with the red wine and the beef broth and simmer for 2 to 3 minutes, scraping up any brown bits that may have stuck to the bottom. Stir in the tomato sauce. Return the chuck roast to the pot, nestling it into the vegetables. Cover with the lid and place in the oven for 2 hours and 30 minutes, turning the meat once about halfway through.

Remove the lid from the pot and scatter the potatoes around the meat. Return the pot to the oven, uncovered, and cook for another 30 minutes, or until the potatoes are cooked through and the meat is tender. Allow the pot roast to rest for 30 minutes before serving.

Slice the pot roast and serve alongside the braised fennel and potatoes. Spoon some of the pan juices over the roast before serving.

Expert Tips for Making the Best Roast in Instant Pot

  • Gravy: If you like a thicker gravy, remove roast and vegetables and add 1 tablespoon of corn starch to 3 tablespoons of water and add to juice in the pot and stir until thick.
  • Spices: The flavor you put in adds to the flavor that you get out. So add your favorite spices, for example, bay leaf or steak seasoning to enhance the flavor.
  • Meat Shredder: I love these claws for shredding the meat, it makes it super easy.

Crock-Pot Pot Roast with Onions

There are some days that you just need something EASY that you can throw in your slow cooker in the morning, leave for the better part of the day, and come back home to the main dish of your dinner ready to go.

This is a great recipe for working moms and dads because you can have this pot roast put in the slow cooker in just a few minutes in the morning (you can even slice your onions the night before when you are cleaning up the kitchen after dinner) and let this baby cook while you are at work.

Now, I am a WAHM (work at home mom) myself, but that doesn’t mean that I don’t have busy days where I am not going to be home all day. So when I have a errand day, this easy 3-ingredient pot roast goes in the slow cooker and I can come home to a home that smells AMAZING and dinner is pretty close to done.

All I have to do is whip up some sort of side dish (a fresh salad or maybe some steamed veggies) and dinner is on the table.

Equipment Needed For Crock-Pot Pot Roast with Onions Recipe :

  • 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Knife
  • Cutting Board
  • Liquid Measuring Cup

Common Questions:

Can I Add Other Vegetables To This Pot Roast Recipe?

Feel free to add some other vegetables to this easy recipe. Adding carrots, celery, potatoes, or even parsnips is fantastic. Just cut them into bite sized pieces and pop them into the slow cooker with the rest of the ingredients.

I Don’t Have A Packet Of Dry Onion Soup Mix, What Else Can I Use?

Making your own homemade onion soup mix is pretty easy. I like this recipe from because 1 recipe is the equivalent of one packet of store-bought onion soup mix.

What Is The Best Cut Of Beef Roast To Use In This Recipe?

The best cuts of beef to use for a pot roast in the slow cooker are:

  • Chuck Roast
  • Chuck Shoulder Steak
  • Boneless Chuck Roast
  • Chuck Shoulder Pot Roast
  • Chuck Seven-Bone Pot Roast
  • Beef Chuck Arm Roast
  • Beef Brisket
  • Rump Roast
  • Bottom Round Roast

These nice cuts of beef all come out tender and moist and are prefect for the slow and low cooking method found in slow cooking.

Welcome to Kitchen Dreaming.

Hi! I’m Ronda. Welcome to my kitchen!

Pull up a chair and grab a cup of coffee or wine (no judgment here). I want to share with you all my quick and easy recipes.

Along with each recipe, I’ll give you some personal tips to help you create your recipes perfectly each and every time!

The Best Whole30 Pot Roast

Okay, so I have had a Whole30 pot roast on the blog for quite some time. It was really good, don’t get me wrong, but I’ve tweaked that recipe and HOLY YUM. It’s officially perfect.

With a few tweaks and touches, the old classic Whole30 pot roast just got even better. It’s still got a classic taste (nothing too crazy fancy) but the depth of flavor is so much deeper and just oh-so-lovely and perfect to cozy up to during the fall and winter seasons. It’s definitely a dish that the whole family will gobble up!

My favorite way of cooking this is low and slow in the oven all afternoon in a dutch oven. It just really makes the flavor absolutely perfect however, you can certainly do this in your crockpot if that’s your preferred method of cooking or if you want to throw it in before work and come home to dinner ready-to-eat!

French Onion Pot Roast

Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.


  • 2 lb Chuck Roast
  • 2 cups Red Onion thinly sliced
  • 3 Garlic Cloves minced
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1/4 cup Tomato Sauce
  • 1 cup Beef Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Fresh Thyme chopped, or 1/4 tsp dried
  • 2 tsp Fresh Parsley chopped
  • 1-2 tbsp All-Purpose Flour or cornstarch


1 In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.

2 Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.

3 In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.

4 Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.

5 To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.

6 Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!


**Recipe notes: Pro Tip! PRIOR TO MAKING GRAVY – IF YOUR SAUCE/BROTH TURNS OUT GREASY AFTER COOKING(as chuck roast is a very fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from broth making it easier to separate. Then, scoop or ladle out the grease. Now, you have a nice grease-free broth to make your gravy with.

How to store this after it is cooked

I often have lots of leftovers of roast and used to wonder how to best store it - but not anymore! I usually put enough for one meal in the refrigerator or what I know we will eat in three days. Then I freeze the rest.

I find it best to freeze each thing individually - so I will freeze just the roast in individual 8-ounce freezer containers * , just the potatoes, and so on. That way I can heat them up for different lengths of time, different people can choose different serving sizes or not choose certain items, etc. I find that if I freeze it on the day I make it and reheat it in the microwave the roast tastes almost as good as the day it was made.

The potatoes and carrots don't fare quite as well - but if nothing else, they can be used as ingredients in other dishes like an upcoming beef stew so they aren't wasted. I also tend to make more roast than I know we will eat on purpose so we will have plenty of leftover roast in the freezer because I know my children will devour it, but try to cook just enough vegetables for one or two meals.

When you try this recipe let me know how you liked it. I hope you enjoy this dinner that is great to make in the morning and it will be ready for dinner time! Just throw it in the crockpot and do whatever you want all day!

heart solid heart solid icon


  1. Samushura

    It is remarkable, it is rather valuable phrase

  2. Oliverios

    I think it is serious failure.

  3. Tujind

    It is a pity that I cannot speak now - there is no free time. I will be back - I will definitely express my opinion on this issue.

  4. Taugis

    Always respected the authors of this blog, infa 5 ++

Write a message