The Perfect END for a Perfect Meal – Pot Roast with Onions!

KitchAnnette Pot Roast Feature

Entree | October 19, 2017 | By

KitchAnnette Pot Roast Dish

It was a cool, sunny, and delicious Autumn day today. It was the kind of day that begged for a comfort food kind of dinner. As it happens to be Thursday, I thought I’d do a “throw back” to one of the first videos I ever did as well as share a recipe from my book, KitchAnnette Red Carpet Menus.

It was back in 2000 that the movie American Beauty was nominated for Oscar® Best Picture. One dish that screams American dinner to me is pot roast. Aha! American Beauty became American Booty! RUMP roast. Ha! If you don’t already have a copy of the book, I hope you get one. More humor AND more delish dishes.

And so the perfect end to this day would be to make the perfect END – a RUMP roast, my pot roast.

This was one of the first cooking videos I ever did. The always debonair Joe Becwar held my hand through many of the first videos and dishes. I’ve come a long way since then (as has the equipment to make a video), although there’s something to be said for a longer form video that talks you through every step. Hmmmm….

But I digress. Make this delicious and easy pot roast dinner. I’ve had many a pot roast with carrots and potatoes but I prefer the onions. They add such a richness to the whole dish that elevate the flavor.

KitchAnnette Pot Roast Joe Annette

 

 

 

Annette

 

The Perfect END for a Perfect Meal - Pot Roast with Onions!
Serves 4
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. • 1/4 cup extra virgin olive oil
  2. • 3 lbs bottom round/rump roast
  3. • 2 onions, quartered & sliced
  4. • 2 cups beef bouillon/broth/stock
  5. • salt & pepper to taste
  6. • 1 lb egg noodles
Instructions
  1. In a deep pot on low heat, add a couple of drizzles of olive oil.
  2. Add meat "fat side" down. With heat raised to medium, sear on all sides — remove from pot. Set aside.
  3. Add sliced onions to the pot with salt & pepper to taste, and brown.
  4. Stir in bouillon/broth. Add meat back to the pot and cover. Turn heat to simmer.
  5. After 30 minutes, stir and continue to cook until meat is well done, likely another 60-90 minutes. Remove meat from pot and slice.
  6. Prepare noodles according to package instructions. Drain, place in a bowl, and ladle in some of the onions.
  7. Serve the pot roast and noodles topped with onions.
Notes
  1. If you have less time, cut the meat in half or thirds at the start. It should cut cooking time by about 30 minutes.
KitchAnnette http://www.kitchannette.com/

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