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Garden Recipes


Mains - Pot Roast

yum.. smells good!


Prep Time:

Cook Time:

15 Minutes

2hrs 20 Minutes


8 Servings



About the Recipe

A hearty heart warming delight

Recipe Card No.


Credits: Image credits acknowledged Creative Common  license where known


   Based on single portion   

  • 2 pounds bottom round roast

  • kosher salt to taste

  • fresh cracked black pepper to taste

  • ¼ cup olive oil

  • 3 onions, sliced

  • 1 bulb fennel - cored, sliced, and fronds reserved

  • 3 cloves garlic


  • ¼ cup butter

  • ¼ cup all-purpose flour

  • fresh cracked black pepper to taste

  • 1 cup beef stock

Garden Recipe
Garden Recipe
Garden Recipe


Step 1

    Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.

Step 2

    Preheat oven to 325 degrees F (165 degrees C).

Step 3

    Rub salt and black pepper over the surface of the roast. 

Step 4

    Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.

Step 5

    Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.

Step 6

    Bake in the preheated oven until fork tender, 2 to 3 hours.

Step 7

    Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.

Step 8

    Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.

Step 9

    Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.


Note - CAUTION the heated mixture will be super HOT, please take care.



Recipe courtesy of


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