Caramelized Onion Roast


Caramelized Onion Roast

EDR Caramelized Onion Roast
1 Hr 45 Min

Did you know that bottom round roast is a lean meat that's an excellent source of many vitamins and minerals? And since it's available at most supermarkets at reasonable prices, Caramelized Onion Roast can easily feed your gang for a small price.

What You'll Need

  • 1 tablespoon canola oil
  • 1 (2-1/2-pound) beef bottom round roast
  • 1 large red onion, cut into 1/2-inch slices
  • 1 (14-ounce) can reduced-sodium beef broth*
  • 1/4 cup red wine
  • 3 cloves garlic, minced
  • 1/2 teaspoon tarragon*
  • 1/2 teaspoon black pepper

What to Do

  1. In a large soup pot, heat the oil over medium heat. Add the roast; cook for 5 to 6 minutes, until brown on all sides. Remove the roast; set aside.
  2. Add the onion; cook for 10 to 12 minutes, or until caramelized and brown.
  3. Return the roast to the pot. Add the remaining ingredients, cover, and reduce the heat to low. Simmer for 1-1/2 hours, or until the roast is tender. Slice and serve.


*To make this a gluten-free recipe, use gluten-free beef broth, and seasoning with no added starch from a gluten-containing source.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 216
  • Calories from Fat 71
  • Total Fat 7.9g 12 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 32g 65 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 86mg 29 %
  • Sodium 174mg 7 %
  • Total Carbohydrates 2.7g 1 %
  • Dietary Fiber 0.3g 1 %
  • Sugars 0.9g 0 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I look forward to making this recipe. It will be a nice change for me.

Unfortunately, either the recipe is incomplete or the instructions were poorly written. The meat was dry, and the onions ended up cooked to the bottom of the pan and it took hours to clean.

Hello! We're sorry to hear this recipe did not work out well for you. We have adjusted the recipe so that the roast simmers on low (vs. med-low) for 1-1/2 hours. However, there may be a couple of reasons why your meat turned dry, such as the cut of meat used and whether the pot was covered (it should be). We hope you'll give this recipe another chance and let us know how it turns out for you!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window