Name: Pot Roast with Pearl Onions
Prep time: 20 min
Cook time: 4 h 25 min
Total time: 5 h
Ingredients: 5 lb boneless chuck pot roast; 1 tbsp chopped rosemary; 1 tbsp chopped thyme; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; ¼ cup olive oil; 2 cups cipollini or pearl onions, peeled; 3 carrots, coarsely chopped; 3 celery stalks, chopped; 6 cloves garlic, crushed; salt and pepper; 1 cup sherry; 4 cups beef stock; 2 bay leaves

How I make it

Mix all the rub ingredients together.
Preheat the oven to 350°F (180°C). Pat the roast dry with paper towels and coat it with the rub.
In an ovenproof pot, heat 2 tbsp of the oil over medium-high heat. Sear the roast on all sides, about 12 minutes, then remove.
Add the rest of the oil, then the carrots, celery and onions. Season with salt and pepper and cook for 8 minutes, until softened.
Add the garlic and cook 1 minute more.
Add the sherry and scrape up the browned bits from the bottom of the pot.
Add the stock and bay leaves, return the roast and bring to a boil.
Transfer to the oven for 4 hours.
Remove the roast, wrap it in foil and let it rest for 15 minutes.
Remove the bay leaves and blend the sauce until smooth.
Slice the roast thinly, arrange on a platter and pour the thick sauce over it.

Pot Roast with Pearl Onions Draft

What you need

Herb rub

Braise

How I make it