Pot Roast with Caramelized Onions and Roasted Carrots

Name: Pot Roast with Caramelized Onions and Roasted Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 kilograms boneless short ribs, denuded (all surface fat removed; have your butcher do this); 2 Tbsps canola oil; 907 grams medium carrots (about peeled, halved lengthwise, then halved horizontally; 8 stalks celery, peeled and roughly chopped; 237 milliliters dry sherry; 8 cloves garlic, unpeeled; 6 servings Kosher salt and freshly ground black pepper; 2 liters About 8 cups chicken stock or low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 2 larges onions, peeled and roughly chopped; 1 liters medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about

Pot Roast with Caramelized Onions and Roasted Carrots might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 1826 calories, 65g of protein, and 153g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have garlic, sherry, short ribs, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Prepare pot roast

Ingredients you will need

Pot Roast

Equipment you will use

Pot

Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking.

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Salt And Pepper

Beef

Cooking Oil

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Dutch Oven

Oven

Add beef and sear until dark brown and crisp on both sides, about 10 minutes total.

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Beef

Transfer beef to large plate.

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Beef

Pour off oil in pan and discard.

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Cooking Oil

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Frying Pan

Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes.

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Sherry

Equipment you will use

Frying Pan

Pour reduced sherry into heatproof liquid measuring cup.

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Sherry

Equipment you will use

Measuring Cup

In same pan, combine carrots, onions, celery, garlic, and bay leaf.

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Bay Leaves

Carrot

Celery

Garlic

Onion

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Frying Pan

Lay beef on top of vegetable mixture and pour reduced sherry over.

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Vegetable

Sherry

Beef

Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.

Ingredients you will need

Chicken Stock

Meat

Equipment you will use

Oven

While beef is roasting, prepare roasted carrots and caramelized onions

Ingredients you will need

Caramelized Onions

Carrot

Beef

During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Olive Oil

Carrot

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Bowl

Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes.

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Spread

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Baking Sheet

Oven

Transfer to large bowl and keep warm.

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Bowl

During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.

Ingredients you will need

Kosher Salt

Carrot

Onion

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Bowl

Finish dish

When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Extract

Beef

Salt

Equipment you will use

Sieve

Aluminum Foil

Pot

Pour half of juices into bowl with carrots and onions; toss to combine.

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Carrot

Onion

Equipment you will use

Bowl

Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.

Ingredients you will need

Carrot

Onion

Gravy