Best Vidalia Onion Pot Roast Recipes

Vidalia Onion Pot Roast image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 11

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 image

Provided by mailbelle

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

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.