Onion Pot Roast

Name: Onion Pot Roast
Ingredients: 1 tablespoon vegetable oil; 3 lbs boneless beef rump roast or 3 lbs blade roast; 1 onion, chopped; 2 cups beef broth; 1/2 cup apple juice; 1/2 cup red wine; 1 (1 ounce) packet onion soup mix; 1/2 teaspoon dried thyme; 1 garlic clove, minced; 4 carrots; 4 potatoes; 4 stalks celery; cornstarch, to thicken

13 ingredients

9 steps

Ingredients

1 tablespoon vegetable oil
3 lbs boneless beef rump roast or 3 lbs blade roast
1 onion, chopped
2 cups beef broth
1/2 cup apple juice
1/2 cup red wine
1 (1 ounce) packet onion soup mix
1/2 teaspoon dried thyme
1 garlic clove, minced
4 carrots
4 potatoes
4 stalks celery
cornstarch, to thicken

Directions

1

Heat oil in dutch oven over medium high heat.
2

Braise meat for about 5 minutes, turning often until browned on all sides.
3

Remove, set aside and keep warm.
4

Saute onions in dutch oven until limp.
5

Add broth, apple juice, wine, onion soup mix& spices and stir well.
6

Return beef to dutch oven.
7

Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
8

Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
9

Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.