Cipollini Onion and Fennel Pot Roast

Name: Cipollini Onion and Fennel Pot Roast
Prep time: 4 h 57 min
Cook time: 4 h 57 min
Total time: 4 h 57 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms boneless beef chuck roast; 1 teaspoon freshly ground black pepper; 3 mediums carrots, peeled and chopped into 3/4-inch pieces; 2 dried bay leaves; 237 milliliters dry sherry; 2 mediums fennel bulbs, sliced into 1/2-inch pieces; 1 Tbsp chopped fresh rosemary leaves; 1 Tbsp chopped fresh thyme leaves; 6 cloves garlic, crushed; 1 teaspoon kosher salt; 10 servings Kosher salt and freshly ground black pepper; 946 milliliters low-sodium beef broth, plus extra, as needed; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 473 milliliters 3/4 pound (about cipollini, boiler, or pearl onions, peeled

Cipollini Onion and Fennel Pot Roast might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 523 calories, 46g of protein, and 33g of fat. This recipe serves 10. A mixture of beef chuck roast, fennel bulbs, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 4 hours and 57 minutes.

Instructions

For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.

Ingredients you will need

Rosemary

Pepper

Thyme

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

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.

Ingredients you will need

Beef

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Dutch Oven

Oven

Add the beef and cook until browned on all sides, about 12 minutes.

Ingredients you will need

Beef

Remove the beef and set aside.

Ingredients you will need

Beef

Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes.

Ingredients you will need

Salt And Pepper

Carrot

Fennel

Onion

Cooking Oil

Equipment you will use

Pot

Add the garlic and cook for 1 minute until aromatic.

Ingredients you will need

Garlic

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.

Ingredients you will need

Bay Leaves

Sherry

Broth

Beef

Equipment you will use

Wooden Spoon

Oven

Frying Pan

Pot

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.

Ingredients you will need

Beef

Equipment you will use

Cutting Board

Aluminum Foil

Frying Pan

Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.

Ingredients you will need

Salt And Pepper

Bay Leaves

Vegetable