fennel and onion pot roast {updated}

fennel and onion pot roast

In case you haven’t noticed, I’ve felt pretty less than enthused about blogging lately.  Lots of posts and recipes have gotten half way there, and I just haven’t had the motivation to finish it up and click publish generally because I haven’t felt confident in the quality of what I had to post.  This site isn’t going anywhere (at least not anytime soon), but I certainly want it to be a bit different than it is.  Mostly, I want to get better about re-editing old recipes, clearing out old posts that no one needs to see or care about anymore, etc.

Just the other week a family member told me they made an old recipe on my site and I held my breath because it was one the few recipes I have posted that I almost immediately regretted.  I have not made the recipe since, and don’t particularly plan to make it again, so I was sure they were going to tell me they were not a fan.  Instead, they loved it, but since then I’ve gone back and hidden the post, because really, we don’t need it.  And while I’m glad they enjoyed it, it’s not the kind of recipe that represents the site well.

So that being said, if there is a recipe you love that you suddenly find has disappeared…please let me know.  I know how much I hate when things change or when things I depend on disappear (example: I really wish I could find another exact pair of the sweatpants I’m wearing right now that I have had for over 10 years), and I don’t want that to happen to you.  I’m trying to be really careful (i.e. slow) about the things I’m taking away, and most of the old recipes that disappear are only doing so because they are being replaced by new updated versions of the same recipe.

But I want the recipe archive to be a bit more streamlined, and full of recipes that I have tested and re-tested and which I make regularly anyway because I love them.

Like this pot roast with fennel and onions, which was originally made with cipollini onions, which I now no longer have the time for, especially since I am not a fan of onions in the first place.  But this still remain one of my favorite pot roasts and favorite winter dishes.  Although it’s 70 degrees outside this week…so winter?  Are we not having it?

fennel and onion pot roast

fennel and onion pot roast {updated}

Prep Time: 15 minutes

Cook Time: 4 hours, 20 minutes

Total Time: 4 hours, 35 minutes

Yield: Serves 4

A few notes about this recipe. First of all, I frequently halve the size of the meat, but if you do this you don't necessarily need to halve your vegetables or the broth. Just use the amount of vegetables you want and be conscious that you use enough broth to come up about half way up the roast. Also, you can totally slow cook this in a crock pot instead of the oven. Just brown your beef, cook your vegetables, and deglaze your pan; then throw everything into the crockpot and cook on low (for 8 hours generally).


  • 1 tablespoon chopped fresh rosemary (or dried)
  • 1 tablespoon chopped fresh thyme (or dried)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 (5 lb.) boneless beef chuck roast
  • Olive oil
  • 1 large onion, peeled and sliced (or 2 cups peeled cipollini or pearl onions)
  • 3 medium carrots, peeled and chopped into 1 inch pieces
  • 2 medium fennel bulbs, sliced
  • Kosher salt
  • Pepper
  • 6 garlic cloves, peeled and crushed
  • 1 cup dry sherry
  • 4 cups low sodium beef broth
  • 2 dried bay leaves


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, mix together rosemary, thyme, olive oil, salt and pepper. Place roast on a plate and pat dry with paper towels. Rub the olive oil and herb mixture over the roast, making sure that all sides are coated.
  3. In a large heavy pot or dutch oven, heat several tablespoons olive oil over medium-high heat. When the oil is hot, place the roast in the oil, cooking for 4-5 minutes on each side, until all sides are browned. Remove the roast from the pot.
  4. Add onion, carrots, and fennel to the pot, seasoning with salt and pepper. Cook the vegetables, stirring frequently, until they are tender and slightly browned, about 8 minutes. Add the garlic, cooking for 1-2 more minutes. Add the sherry, scraping the brown bits off the bottom of the pot with a wooden spoon. Add the broth and bay leaves, and return the roast to the pot.
  5. Cover the pot and place it in the oven. Cook until the beef is tender, about 4 hours, turning it over halfway through. Transfer to a cutting board and tent with tinfoil, allowing it to rest for 10-15 minutes. Slice/shred it and serve warm with vegetables. (Alternately, you can puree the vegetables and liquids together and serve them as a sauce.)


adapted from Giada di Laurentiis


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