Classic Beef & Onion Pot Roast

Cooking with Teresa Online Cookbook & Meal Planner Classic Beef Onion Pot Roast
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Classic Beef & Onion Pot Roast
Cooking with Teresa Online Cookbook & Meal Planner Classic Beef Onion Pot Roast
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Servings
cups
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Servings
cups
Ingredients
Cooking with Teresa Online Cookbook & Meal Planner Classic Beef Onion Pot Roast
Instructions
  1. Season the beef generously with salt and pepper.
  2. In a large dutch oven heat 2 tbsp. oil over high. Working in batches, cook the beef until browned all over, 5 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.
  3. Return the beef to the dutch oven. Add stock and onions. Cover and cook in the oven until the beef is tender. About 2 to 2 1/2 hours.
  4. Set aside 2 cups for dinner tonight, and allow remaining beef to cool for 3 hours. Shred the remaining beef roast and store in freezer safe bags or containers and freeze in 2 cup portions.
Recipe Notes

Additional Time Saving Tip: 

Make extra baked potatoes to save for later.  If later is more than a few days away, cover potatoes with plastic wrap and place on a baking sheet in freezer.

Allow potatoes to freeze for several hours until completely frozen. Remove potatoes from freezer and wrap individually in aluminum foil.  Place potatoes in a resealable gallon size freezer bag.

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