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Cipollini Onion and Fennel Pot Roast


This is awesome - my family loved it! It takes a bit of time, but the flavors are so wonderful and the meat melts in your mouth!!!


1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
3 medium carrots, peeled and chopped into 3/4-inch pieces
2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves



arkempe's picture

Very good!

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