Giada’s Pot Roast (better than Grandma’s!) Seriously!
On Sunday, I happened to have The Food Network on while I was doing some housework (OK, it is either The Food network or HGTV on most of the time!) Giada was making Cipollini Onion and Fennel Pot Roast and for whatever reason it made me crave comfort food!
Those of you who know me well know that I am not a naturally good cook but I am willing to try and I LOVE to eat! I have learned a lot over the years and now consider myself adequate. I am a recipe follower and I am not ashamed!
So I tried it and it was hands down the best Pot Roast I have ever had and my family agreed. This is a MUST TRY! Below I added my little cheats to the Giada’s Food Network Recipe.
Cipollini Onion and Fennel Pot Roast
Herb rub:
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (5-pound) boneless beef chuck roast
- 1/4 cup extra-virgin olive oil
- 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled (I used frozen Pearl onions)
- 3 medium carrots, peeled and chopped into 3/4-inch pieces
- 2 medium fennel bulbs, sliced into 1/2-inch pieces
- 6 cloves garlic, crushed (I use Garlic from the jar, don’t tell!)
- 1 cup dry sherry
- 4 cups low-sodium beef broth, plus extra, as needed (I use beef bouillon granules in boiling water, it is cheaper and I always have it on hand)
- 2 dried bay leaves
Directions
For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch Oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Add the remaining oil, onion, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender (I put mine in a regular blender), blend the vegetables and cooking juices together until smooth. Season with salt and pepper, to taste. Keep warm over low heat.
Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
Mine is not so pretty but it tasted fantastic! 
Thank you Giada!
XO
Vicki
