Vidalia onion pot roast recipe

Recipe for vidalia onion pot roast in our easy beef recipes collection.

Recipe ingredients

• 1 fresh beef brisket, about 4 pounds, well trimmed
• Salt and pepper to taste
• 2 tablespoons dry thyme
• 1 tablespoon dry rosemary
• 2 tablespoons olive oil
• 4 large Vidalia onions, or other sweets, peeled and sliced, about 4 cups
• 1 cup dry red wine
• 3 carrots, thinly sliced, about 1 cup
• 2 tablespoons chopped garlic
• 2 cups hot beef stock lightened with 1 cup water added
• 2 celery stalks tied with 3 bay leaves into a bouquet garni

How to make vidalia onion pot roast

• Preheat oven to 375 degrees F.
• Season the beef brisket well with salt and pepper.
• Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly.
• Rub the beef well with 1 tablespoon of the olive oil.
• Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking.
• Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side.
• When the beef has been well browned on both sides. Remove from the pan and set aside.
• Add the onions to the saute pan and cook them until golden brown.
• Add the red wine to the onions and reduce by half.
• Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions.
• Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven.
• All the combined liquid should rise only 2/3 as high as the meat is thick.
• Add additional water to maintain the braising liquid height.
• Cook for 1 hour before turning the beef over.
• Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees F.
• Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
• Remove the pan from the oven. Discard the celery bouquet.
• Allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.

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