Easy Onion Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 cups thinly sliced onions
• 4 cloves garlic, minced
• 1 boneless cross-rib roasts or 1 short rib roast, weighing about 3 pounds
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon thyme
• 1 cup water
• 2 teaspoons worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Recipe

• 1 preheat oven to 325f degrees.
• 2 in a large casserole dish or dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
• 3 rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
• 4 cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
• 5 mix together the 1 cup water and worcestershire, and pour over roast.
• 6 cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (i turn the roast over after half the cooking time has past, although the original recipe did not call for it)
• 7 place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
• 8 meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- i use beef broth and red wine combined, usually); skim off any visible fat.
• 9 dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
• 10 cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
• 11 strain gravy if desired, carve roast into thin slices, and serve.