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How to Make Fennel and Onion Pot Roast - A Step-by-Step Guide

Welcome to this delicious recipe for Fennel and Onion Pot Roast! If you're looking for a comforting and flavorful dish to serve to your family or guests, this savory pot roast is sure to impress. The combination of tender beef, aromatic fennel, and sweet onions creates a mouthwatering meal that is perfect for any occasion.

One of the best things about this recipe is that it is incredibly simple to make. The meat is slow-cooked with fennel, onions, and a few other basic ingredients, re...

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Ingredients

  • 2 pounds bottom round roast
  • kosher salt to taste
  • fresh cracked black pepper to taste
  • ¼ cup olive oil
  • 3 onions, sliced
  • 1 bulb fennel - cored, sliced, and fronds reserved
  • 3 cloves garlic
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • fresh cracked black pepper to taste
  • 1 cup beef stock

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 21 mins
  • Additional Time: 1 hr
  • Total Time: 3 hrs 36 mins
  • Servings: 8
  • Yield: 8 servings

  • Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
  • Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
  • Bake in the preheated oven until fork tender, 2 to 3 hours.
  • Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
  • Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
  • Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

    • Nutrition

    241 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 52mg
    • Sodium: 136mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 14g
    • Vitamin C: 9mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 315mg

    Categories

    Fennel recipes
    Onion recipes
    Pot recipes
    Roast recipes