French onion roast
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  • Comfort food
préparation
10minutes
cuisson
50minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
50minutes
servings
4-6
type of dish
Main course
French onion roast
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  • Comfort food
préparation
10minutes
cuisson
50minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
50minutes
servings
4-6
type of dish
Main course
ingredient
  • 30 ml butter or margarine
  • 1 spacket onion soup mix
  • 15 ml canola oil
  • 900 g French roast beef
  • To taste, pepper (freshly grounded)
  • 500 ml beef stock
  • 20 baby potatoes , scrubbed
  • 240 g green beans , trimmed
  • 30 ml butter or margarine
  • 1 spacket onion soup mix
  • 15 ml canola oil
  • 900 g French roast beef
  • To taste, pepper (freshly grounded)
  • 500 ml beef stock
  • 20 baby potatoes , scrubbed
  • 240 g green beans , trimmed
prep time
  1. Preheat oven to 180°C (350°F).
  2. In a small bowl, mix butter with onion soup mix. Set aside.
  3. Heat oil in a roasting pan over medium-high heat and sear roast for about 2 minutes per side. Remove roast from pan, season with pepper, and coat top with the butter-onion soup mixture, pressing so it sticks.
  4. Reduce heat and deglaze roasting pan with beef stock, scraping the bottom to detach all the cooking juices. Remove from heat, return roast to pan, and arrange vegetables around it.
  5. Roast in the oven, uncovered, for about 40 minutes, or until internal temperature reaches 63°C (145°F) for medium-rare doneness. Remove roast from pan, cover with aluminum foil, and let stand 10 minutes before carving.

For thicker gravy, place roasting pan on stovetop over high heat while roast is standing. Bring cooking juices to a boil, and stir in a little cornstarch dissolved in cold water. Mix and let thicken.