Braised onions beef


  • 1 2.2 lb (about 1 kg) bone-in beef blade roast
  • 30 ml (2 tablespoons) olive oil
  • 3 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 500 mL (2 cups) beef or chicken broth
  • 6 medium carrots, peeled and cut into chunks
  • Salt and pepper


Place the rack in the center of the oven. Preheat the oven to 165°C (325°F).

In a large skillet, brown the meat on both sides in the oil. Season with salt and pepper. Place in a baking dish. In the same skillet, brown the onions in the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Deglaze with the broth. Bring to a boil and pour over the roast. Place the carrots around the roast.

Cover with aluminum foil and bake in the oven for 3 hours or until the meat is fork tender.

Delicious with mashed potatoes, rice, pasta or in a salad with white beans and tomatoes.