Pot Roast with Caramelized Onions and Roasted Carrots

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

Ingredients

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

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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