Cipollini Onion and Fennel Pot Roast

I watched Giada make this one day on the Food Network and it looked so good and easy. So I made it and it was SO GOOD! I have made this a couple of times and its my new favorite Pot Roast recipe! Make it! You will LOVE IT!

Recipe

Herb rub:
1 tbsp chopped fresh rosemary leaves
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1 tbsp chopped fresh thyme leaves
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1 tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp 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 onions
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3 medium carrots, peeled and chopped into 3/4-inch pieces
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2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed (I used better than bouillon – beef flavor)
2 dried bay leaves
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For the rub: In a small bowl, mix together the rosemary, thyme,
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oil,
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salt,
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and pepper until smooth.

Preheat the oven to 350 degrees. Pat the beef dry with paper towels and rub on all sides with the herb rub.
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In a Dutch oven,
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heat 2 tablespoons of oil over medium-high heat. Add the beef
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and cook until browned on all sides,
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about 12 minutes. Remove the beef and set aside.
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Add the remaining oil, onions, carrots, and fennel to the pot.
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Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic
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and cook for 1 minute until aromatic. Add the sherry
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and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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Stir in the broth and bay leaves.
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Return the beef and any juices to the pot
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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.
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Transfer the beef to a plate
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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, 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 add back to pot.
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serve the beef and gravy mashed potatoes
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Recipe

  • Herb rub:
  • 1 tbsp chopped fresh rosemary leaves
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp 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
  • 3 medium carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium fennel bulbs, sliced into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, crushed
  • 1 cup dry sherry
  • 4 cups low-sodium beef broth, plus extra, as needed
  • 2 dried bay leaves
  • For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
  • Preheat the oven to 350 degrees. Pat the beef dry with paper towels and rub on all sides with the herb rub.
  • In a 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, onions, 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 plate
  • 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, 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 add back to pot. Serve the beef and gravy mashed potatoes
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