Easy Onion Pot Roast

Recipe by Lennie
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READY IN: 3hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325F degrees.
  • In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
  • Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
  • Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
  • Mix together the 1 cup water and worcestershire, and pour over roast.
  • Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
  • Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
  • Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
  • Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
  • Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
  • Strain gravy if desired, carve roast into thin slices, and serve.
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