Recipe

Vidalia Onion Pot Roast Recipe

	Chefmeow / All my dishes 11 months, 2 weeks ago This is an incredible pot roast and so good with the onions. Prep:10m Cook:180m Servings:8	Chefmeow
	main vidalia onion roast brisket garlic

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Ingredients

4 pound brisket well trimmed

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons dry thyme

1 tablespoons dry rosemary

2 tablespoons olive oil

4 large Vidalia onions peeled and sliced

1 cup dry red wine

3 carrots thinly sliced

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

Directions

Preheat oven to 375 then season brisket well with salt and pepper.

Crush thyme and rosemary together with mortar and pestle and rub mix into beef coating evenly.

Rub beef well with 1 tablespoon of the olive oil.

Heat a large sauté pan with 1 tablespoon olive oil over medium high heat for 3 minutes.

Add beef to hot pan and sear well on one side until browned then turn and sever other side.

When beef has been well browned on both sides remove from pan and set aside.

Add onions to sauté pan and cook until golden brown then add wine and reduce by half.

Pour onions into large roasting pan and spread evenly across bottom before putting beef on top.

Add carrots, garlic, hot beef water and celery bundle to beef 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 1 hour before turning beef over then cook second side uncovered for 1 hour.

Cover pan with a cover or foil and turn oven down to 325.

Continue slowly braising brisket for 2 hours.

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Comments

angelinaw 11 months, 2 weeks ago said:
Bookmarked to try when vidalias are back in season and with a venison roast instead of the beef. The herb and wine combination sound like it will be tasty and tender. Thank you for sharing. High-five!

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