Savory Onion Braised Beef Pot Roast
This Savory Onion Braised Beef Pot Roast is a comforting and flavor-packed dish that's perfect for family gatherings or cozy weeknight dinners. My version is an irresistible twist on the classic Lipton Onion Soup recipe, but I’ve taken it up a notch by using a generic onion soup mix to keep it budget-friendly! The blend of tender beef, carrots, potatoes, and celery slow-cooked in a rich, aromatic broth creates a mouthwatering meal that pairs beautifully with Yorkshire pudding. Not only is this pot roast hearty and satisfying, but it's also versatile: enjoy it fresh, or repurpose the leftovers into a delicious beef vegetable soup or beef barley soup. This recipe yields 6-8 generous servings, ensuring everyone leaves the table happy and full!
N/A
Servings
400
Calories
13
Ingredients
Ingredients
vegetable oil
1 tablespoon (for sautéing)
boneless beef rump roast or blade roast
3 lbs (trimmed and tied)
onion
1 (chopped)
beef broth
2 cups (low-sodium recommended)
apple juice
1/2 cup (unsweetened)
red wine
1/2 cup (dry)
onion soup mix
1 (1 ounce) packet (any brand)
dried thyme
1/2 teaspoon (dried)
garlic clove
1 (minced)
carrots
4 (peeled and cut into chunks)
potatoes
4 (peeled and cut into chunks)
celery stalks
4 (cut into chunks)
cornstarch
to thicken (as needed)
Instructions
1
1. In a large dutch oven, heat the vegetable oil over medium-high heat.
2
2. Season the beef roast with salt and pepper, then sear it in the hot oil for about 5 minutes, turning occasionally until it is nicely browned on all sides. Remove the roast from the pot and set aside, keeping it warm.
3
3. In the same pot, sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes.
4
4. Pour in the beef broth, apple juice, and red wine into the pot, scraping up any browned bits from the bottom. Stir in the onion soup mix, thyme, and minced garlic.
5
5. Return the seared beef to the pot, ensuring it's submerged in the flavorful liquid.
6
6. Cover the dutch oven and roast in a preheated oven at 325°F (165°C) for 2 1/2 hours. Turn the beef approximately every 30 minutes to ensure even cooking.
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7. While the beef is roasting, peel and cut the carrots, potatoes, and celery into chunky pieces.
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8. After the initial cooking time, add the vegetables to the pot with the beef. Cover and continue roasting for another hour or until the vegetables are tender to your liking.
9
9. Once done, remove the pot from the oven. Take out the beef and vegetables, keeping them warm while you prepare the gravy.
10
10. If desired, mix cornstarch with a little cold water to create a slurry, then stir it gradually into the remaining liquid in the pot to thicken the gravy. Heat on the stove until thickened and serve the pot roast with the gravy over the beef and vegetables.
Nutrition Information
19
Fat
22.5
Carbs
31.25
Protein
2.5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Onion Braised Beef Pot Roast?
It is a comforting, flavor-packed dish featuring tender beef, carrots, potatoes, and celery slow-cooked in a rich onion broth.
What cut of beef should I use for this recipe?
A 3 lb boneless beef rump roast or blade roast that has been trimmed and tied is recommended.
How many servings does this recipe yield?
This recipe yields between 6 and 8 generous servings.
What oven temperature is required?
The pot roast should be cooked in a preheated oven at 325 degrees F (165 degrees C).
How long does the beef roast before adding vegetables?
The beef roasts initially for 2.5 hours.
How long do the vegetables need to cook?
The vegetables should be added for the final hour of roasting until they are tender.
What liquids are used for the braising base?
The liquid base consists of beef broth, unsweetened apple juice, and dry red wine.
Can I use a generic onion soup mix?
Yes, using a generic onion soup mix is encouraged to keep the recipe budget-friendly.
Why is the beef seared before roasting?
Searing the beef for about 5 minutes develops flavor and creates a nicely browned exterior.
How often should I turn the beef while it cooks?
The beef should be turned approximately every 30 minutes to ensure even cooking.
What vegetables are included in this pot roast?
The recipe includes carrots, potatoes, celery stalks, and a chopped onion.
How should the vegetables be prepared?
The carrots and potatoes should be peeled and all vegetables should be cut into chunky pieces.
What is the purpose of the apple juice?
Unsweetened apple juice adds a layer of aromatic sweetness to the savory broth.
How do I thicken the liquid into gravy?
Mix cornstarch with a little cold water to create a slurry and stir it into the remaining pot liquid over heat.
What are the nutritional facts for one serving?
Each serving contains approximately 400 calories, 19g of fat, 22.5g of carbohydrates, and 31.25g of protein.
What side dish pairs well with this roast?
This pot roast pairs beautifully with Yorkshire pudding.
What can I do with leftover pot roast?
Leftovers can be repurposed into a delicious beef vegetable soup or beef barley soup.
What kind of pot is best for this recipe?
A large Dutch oven is ideal for searing on the stove and then transferring to the oven.
What herbs and spices are used for seasoning?
The recipe calls for salt, pepper, dried thyme, minced garlic, and the onion soup mix.
How much fiber is in a serving?
There are 2.5 grams of fiber per serving.
What type of red wine is recommended?
A dry red wine is recommended for the best flavor profile.
Is low-sodium broth necessary?
Low-sodium beef broth is recommended to better control the salt content of the dish.
How many potatoes and carrots are needed?
You will need 4 carrots and 4 potatoes, both peeled and cut into chunks.
What is the first step of the instructions?
The first step is to heat vegetable oil in a large Dutch oven over medium-high heat.
How many stalks of celery are used?
The recipe uses 4 celery stalks cut into chunky pieces.
What should I do after the beef is seared?
Remove the roast from the pot and set it aside to keep warm while you sauté the onions.
How long should I sauté the onion?
Sauté the chopped onion for about 3-4 minutes until it becomes soft and translucent.
Should I scrape the bottom of the pot?
Yes, after adding the liquids, scrape up any browned bits from the bottom to incorporate that flavor.
Is the beef submerged in the liquid?
Yes, ensure the seared beef is submerged in the flavorful liquid before covering and roasting.
Is this recipe considered a one-dish meal?
Yes, it is tagged as a one-dish meal because the meat and vegetables all cook together in the Dutch oven.