Onion-topped pot roast from Cooking Light Five Star Recipes: The Best of 10 Years by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on June 07, 2015

    It felt like March even in June here, so it was pot roast time. The onion topping did give the roast a lot of flavor, the only complain I have with the recipe was that the gravy was too thin, the braising liquid was not reduced nor thickened. The onion and garlic were pureed and spread on top of the browned roast, then baked uncovered for an hour forming a crust on the roast. Red wine, beef broth and tomato juice (I just mix a tablespoon of tomato paste with some water) were then added and baked covered for 2.5 hrs. Water, carrots and potatoes were then added and baked for an additional hour, the beef was real tender by then.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.