SPICED PORK ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic. Place the pork in a 9 by 13-inch roasting pan. Spread the mustard mixture over the top and sides of the pork to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher.
- To serve, slice the pork into 1/4-inch slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.
- Cook's Note: This recipe will also work using a 2 1/2 pound beef roast. Allow an extra 10 to 15 minutes of cooking time.
BEER AND ONION POT ROAST
A beef roast is slowly braised in a beer and onion sauce and then served with cheesy toasts and sprinkled with crispy bacon.
Provided by Food Network Kitchen
Time 3h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. Sprinkle the roast generously with salt and pepper. Sear the beef in the hot oil until browned on all sides, about 8 minutes. Transfer to a plate.
- Add the bacon to the pot and cook, stirring, until crispy. Set aside for garnish. Add the onion, garlic and bay leaves to the bacon drippings and cook until slightly browned, about 10 minutes. Stir in flour and cook for 2 minutes. Slowly pour in the beer stir until thickened. Stir in the beef broth.
- Return the browned beef to the Dutch oven. Bring to a simmer, cover, transfer to the oven, and braise, flipping halfway through the cooking time, until the meat is fork tender and easy to pull apart, about 3 1/2 hours. Skim off and discard the fat from the top of the sauce before serving. Discard the bay leaves. Slice the post roast and serve with the sauce and cheese toasts. Sprinkle with bacon and parsley.
HONEY ROASTED CIPOLLINI ONIONS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
- In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
- In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
PERFECT POT ROAST
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Dinner Beef Braise Apple Juice Winter
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325ºF.
- Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
- Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
- Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
- Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
- Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
- Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
- Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
- Skim off any fat that has risen to the top.
- Purée the braising liquid in a blender.
- To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
- Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
- Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
- To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
- Variations: Tipsy Pot Roast
- In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.
CIPOLLINI ONION AND FENNEL POT ROAST
Steps:
- For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth. Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or 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 cutting board. 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. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
HERB ROASTED CIPOLLINI ONIONS WITH PORCINI MUSHROOMS
This dish can be made a day ahead of time and then reheated.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 8
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Place onions in a large bowl, cover them with boiling water, and let stand for 10 minutes. Drain onions in a colander. When cool enough to handle, peel onions, and transfer them to another bowl.
- Add butter, fresh thyme, 2 teaspoons rosemary, and dried thyme to onions, and toss well. Season with salt and pepper.
- Transfer onions to a large, shallow roasting pan, and arrange in a single layer. Roast onions, stirring occasionally, until they begin to soften and turn brown, about 1 hour. Remove from oven.
- Meanwhile, soak mushrooms in 2 1/2 cups very hot water for 30 minutes. Lift mushrooms out of soaking liquid with a slotted spoon, and strain mushroom liquid through a sieve lined with several layers of cheesecloth (to remove grit from liquid). Chop strained mushrooms coarsely. Add strained liquid and chopped mushrooms to roasting pan with onions, and stir to combine.
- Return pan to oven, and continue cooking, stirring occasionally, until liquid is reduced by three-quarters and onions are soft and brown, about 1 hour. Adjust seasoning; just before serving, sprinkle with remaining teaspoon rosemary.
More about "cipollini onion and fennel pot roast recipes"
POT ROAST WITH CIPOLLINI AND FENNEL • THE VIEW FROM …
Web Oct 19, 2011 reviews Pot Roast with Cipollini and Fennel ~ a fragrant fall and winter family meal that cooks low and slow in the oven and fills the …
From theviewfromgreatisland.com
4/5 (2)Category Main CourseCuisine AmericanTotal Time 4 hrs 30 mins
From theviewfromgreatisland.com
4/5 (2)Category Main CourseCuisine AmericanTotal Time 4 hrs 30 mins
- Heat the olive oil in a large heavy bottomed pot. Salt and pepper the meat, and brown it for about 2 or 3 minutes on each of the 6 sides. Then add in the sherry, broth, herbs, and garlic. Cover the pan and put in the oven.
- Peel the onions, peel and chop the carrots into large chunks, and trim and chop the fennel bulb into slices. After the meat has roasted for about 3 hours, take the meat out of the pan and put all of the veggies in. Then set the meat on top, cover and continue roasting for 1--1 1/2 more hours.
- When the meat is done, take everything out of the pan and set the pan on the stove on low to medium heat. Add in 4 tbsp of flour mixed with 1/2 cup of water or stock, or if you have Wondra flour, just whisk it in. Stir until the gravy thickens. Taste for seasoning, and add in salt and pepper as needed. Slice the meat, and serve with the vegetables on the side (I like to include egg noodles as well), with gravy over all.
CIPOLLINI ONION AND FENNEL POT ROAST | PUNCHFORK
Web Cipollini Onion and Fennel Pot Roast Paleo · 4 hrs 57 mins 47/ 100 Rating Food Network 15 Ingredients Ingredients
From punchfork.com
From punchfork.com
EASY ROASTED CIPOLLINI ONIONS RECIPE - SERIOUS EATS
Web Sep 6, 2022 Start your onions in an oven-safe skillet with butter, then transfer the skillet directly to a moderate (325°F/160°C) oven and roast, tossing occasionally, until the onions are completely tender and …
From seriouseats.com
From seriouseats.com
CIPOLLINI ONION AND FENNEL POT ROAST – CRAZY JAMIE
Web Jan 27, 2016 1 (5-pound) boneless beef chuck roast 1/4 cup extra-virgin olive oil 3/4 pound (about 2 cups) cipollini, boiler onions. 3 medium carrots, peeled and chopped into 3/4-inch pieces. 2 medium fennel …
From crazyjamie.wordpress.com
From crazyjamie.wordpress.com
ROASTED CIPOLLINI ONIONS RECIPE IN THE OVEN - WHITE …
Web Instructions. Preheat oven to 400º Roast. Toss onions and thyme with olive oil and place on a baking sheet or other oven safe dish. Sprinkle with sea salt and cracked black pepper to taste. Roast in oven for about 35 …
From whiteonricecouple.com
From whiteonricecouple.com
FENNEL AND ONION BRAISED POT ROAST WITH CARROTS
Web Oct 22, 2012 Ingredients . 2 pounds rolled chuck roast, salted on all sides and left on a cooling rack set over a tray and uncovered in the fridge; 1 1 / 2 cups fennel bulb, trimmed, core removed and julienned; 1 /12 cups …
From food52.com
From food52.com
STRACOTTO, THE ITALIAN POT ROAST THAT'S PERFECTLY …
Web 1 day ago Cover the pot and bake the stracotto in a 350-degree Fahrenheit oven for three hours, or leave it on low on the stovetop for five to six hours. With stracotto, the longer it …
From tastingtable.com
From tastingtable.com
CIPOLLINI ONION RECIPES | PUNCHFORK
Web Baby Bloomin’ Onions, Pork Loin Roast with Caramelized Onions and White Wine-dijon Sauce, Perfect Pot Roast and 50 more top-rated Cipollini Onion recipes on Punchfork.
From punchfork.com
From punchfork.com
CIPOLLINI ONION AND FENNEL POT ROAST | POT ROAST RECIPES, CIPOLLINI ...
Web Jan 27, 2016 - 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 …
From pinterest.com
From pinterest.com
MORE FOR YOUR MONEY | GIADA AT HOME | FOOD NETWORK
Web With recipes for Apricot and Pineapple Crisps, Herbed Flatbread and Cipollini Onion and Fennel Pot Roast. Watch Full Seasons; TV Schedule; Newsletters; Videos; …
From foodnetwork.com
From foodnetwork.com
10 BEST CIPOLLINI ONIONS RECIPES | YUMMLY
Web Jun 1, 2023 Yellow Beets and Harissa Onions Well And Good. cipollini onions, thyme sprigs, garlic clove, yellow beets, bay leaves and 7 more. Better Than Outback’s …
From yummly.com
From yummly.com
CIPOLLINI ONION AND FENNEL POT ROAST – RECIPES NETWORK
Web In a heavy 6-quart pot or 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 …
From recipenet.org
From recipenet.org
ROASTED CIPOLLINI ONIONS WITH THYME - NERDS WITH KNIVES
Web Feb 27, 2015 Preheat oven to 400°F. In a large pot, bring 2 quarts of water to a rolling boil. Add onions and cook for 30 seconds. Drain, and run ice cold water over the onions until …
From nerdswithknives.com
From nerdswithknives.com
CIPOLLINI ONION AND FENNEL POT ROAST | KEEPRECIPES: …
Web Cipollini Onion and Fennel Pot Roast See original recipe at: foodnetwork.com kept byarkempe recipe byFood Network (on a budget) Notes: This is awesome - my family …
From keeprecipes.com
From keeprecipes.com
ROASTED CIPOLLINI ONIONS WITH SHERRY VINEGAR RECIPE
Web Jan 12, 2023 Directions. Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running …
From foodandwine.com
From foodandwine.com
CIPOLLINI ONION AND FENNEL POT ROAST - WHAT'S COOKING IN …
Web Feb 20, 2011 Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 …
From cookinginkentucky.wordpress.com
From cookinginkentucky.wordpress.com
You'll also love