Pot Roast with Caramelized Onions and Roasted Carrots

Pot Roast with Caramelized Onions and Roasted Carrots
Photo by Lara Ferroni


  • Kosher salt
  • freshly ground black pepper
  • 8 cloves garlic
  • ¼ cup extra-virgin olive oil
  • 8 cups chicken stock or low-sodium chicken broth
  • 5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
  • 8 celery
  • + 10 more ingredients
    • Kosher salt
    • 4 carrots
    • ½ cup canola oil
    • freshly ground black pepper
    • 2 tablespoons canola oil
    • 1 cup dry sherry
    • 2 large onions
    • 3 medium Spanish onions
    • 6 medium carrots
    • 1 bay leaf

Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes...

View full recipe at Epicurious


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