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Five Onion Pot Roast

4 servings


No Added Sugars

Nutritional Facts Per Serving

52.3 g
11.1 g
1.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 354
  • Fat 10.1 g
    • Saturated   2.1 g
    • + Trans 
  • Cholesterol 92 mg
  • Sodium   566 mg
  • Carbohydrate 11.1 g
    • Fibre   1.7 g
    • Sugars  
  • Protein 52.3 g
    • Vitamin A 3 %
    • Vitamin C 10 %
    • Calcium 4 %
    • Iron 40 %


Preheat oven to 325 degrees F. Heat the oil in a large Dutch oven or deep-sided roasting pan over medium-high heat. Season the roast with salt and pepper and brown on all sides, and then transfer to a plate. Add the garlic, leek, shallots and onion and cook until softened, about 5 minutes. Mix in the flour and tomato paste until well-combined. Slowly pour in the stock, stirring constantly, until well combined. Add the bay leaf and thyme and bring to a boil. Return the beef to the pot; cover and cook 2 hours in the oven, or until tender, turning once. Remove beef from the sauce. Slice and arrange on plates. Spoon over the sauce, sprinkle with green onions, and serve.

Serving Suggestions

This dish goes great with mashed potatoes. For something different, try making them with red skinned potatoes leaving the skin on when boiling them. The skin will add an attractive colour and interesting texture to the potatoes once mashed. For a vegetable, fill half, partially hollowed out tomatoes with buttered peas and bake until just heated through.

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