Fennel and Onion Braised Pot Roast with Carrots

By • October 22, 2012 13 Comments

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Author Notes: I used a small chuck round roast. Be forewarned it will shrink a lot, ours turned out to be about a 5-ounce portion per person. We aren't eating as much meat as we used to, so it was perfect for us. If you need to up the size of the roast, do so, just realize the cooking time might vary a little.thirschfeld

Serves 4

  • 2 pounds rolled chuck roast, salted on all sides and left on a cooling rack set over a tray and uncovered in the fridge
  • 1 1/2 cups fennel bulb, trimmed, core removed and julienned
  • 1 /12 cups yellow onion, peeled, trimmed, and julienned
  • 1 1/2 tablespoons rosemary, minced
  • 2 teaspoons fennel seeds, crushed
  • 2 cups carrots, peeled and cut into 1-inch rounds
  • 2 1/2 cups dry red wine
  • kosher salt and fresh ground pepper
  1. Heat the oven to 325?F. Place a 4-quart enameled cast iron pot over medium high heat. When it is hot, add a glug or two of oil. You want to just coat the bottom of the pot.
  2. Pepper the roast and seat it till it is deep brown and delicious on all sides. Adjust the heat if necessary to keep from burning the oil. Remove the roast to the tray you had it on.
  3. Add the fennel bulb and onion to the pan. Season the vegetables with a heavy pinch or two of salt and a few grinds of pepper. Sweat the veggies until they become soft. Add the fennel seed and the rosemary. Once the two herbs become fragrant, add the wine.
  4. Bring the wine to a boil then reduce the heat to a simmer. Snuggle the roast into the onions, fennel and wine. Then, surround the roast with the carrots. Season with a pinch of salt and pepper. Cover the pot with the lid.
  5. Slide the whole pot into the heated oven and let it bake for 1 /12 to 2 hours. You want to be able to slice the meat so don't cook it so far it shreds.
  6. When the roast is done remove the roast from the pot and cover it with foil. Place the pot over medium high heat and bring the sauce to a boil. Reduce the liquid by half. Taste the sauce and adjust the seasoning.
  7. If the roast is still warm, slice it and serve. If you want to warm it up a touch put it back into the pot before slicing.
  8. Serve.

More Great Recipes: Beef & Veal|Entrees|Fennel

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Comments (13) Questions (0)


6 months ago Radamik

Recipe worked okay. I thought that the amount of rosemary could be reduced to 1TBSP however. I also cooked the roast at 250 F for 2.5 hours and it worked out fine. Thanks for sharing.


7 months ago arcane54

Sure miss thirschfield on the site... Your bit of Midwest honest cooking reminds me of home.


almost 2 years ago Lucy

So glad you added fennel; it adds a depth of flavor. Can't wait to make this :)


over 2 years ago Kathy Cooks

This was divine. I did keep it in the refrigerator for over 24 hours with the salt as suggested. So delicious. I also added mushrooms and that added another layer of deliciousness as suggested by drbabs..genius...


over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Tom, I eat very little beef these days, but my husband was craving pot roast, so I made this today. It was amazing. We loved the fennel and rosemary. I added mushrooms, too. Thanks so much for a great recipe.


over 2 years ago Laurelb

Made this tonight. Really flavorful sauce. Doubled the carrots and added mushrooms. For presentation next time I would spoon the veggies over the meat and then add some other veg or potatoes for color contrast


almost 3 years ago PickyNoMore

I made this last night. Definitely a hit with my wife. I took the hint from earlier comments and added mushrooms (Seconded!). In general, I was a little bit more conservative with the salt, a bit more liberal with the pepper and added .5 tbsp of butter to sweet the sauce ever so slightly with a tbsp of flour to thicken. All together a VERY flavorful sauce and a wonderful dish for the 2 of us (2 nights). Enjoy!!!


almost 3 years ago Laurelb

Why do you salt the roast? How long do you leave it for like that? Thanks


almost 3 years ago thirschfeld

I salt the roast, usually 24 hours in advance but at least an hour before I want to start cooking it, so the seasoning has time to permeate the meat adding a layer of flavor. You will find that it is much easier to caramelize the meat during the browning stage because the exterior of the roast lacks moisture. This also causes it to splatter less when it hits the hot oil.


almost 3 years ago Jennface

I made this last weekend and it was INCREDIBLE! I added mushrooms to the recipe, which added another layer of deliciousness. I can't recommend this recipe highly enough.


almost 3 years ago Muse

This looks lovely...will be sure to try it soon...thank you for the recipe!


almost 3 years ago janecf

Thank you for the lovely scene, and meal! I am currently without an oven so wonder whether some of these braises can take place wholly on the stove top?


almost 3 years ago thirschfeld

yes you can do the entire braise on the stove top if you want