French Onion Beef Pot Roast With Vegetables Recipe – P. Allen Smith and Le Creuset Inspired!

French Onion Beef Pot Roast with Fall Vegetables

Fall is glorious in Indiana and I am visiting my aunt and uncle’s horse farm. Their farm is a wondrous place where horses have their very own pet kittens and frosty morns are like a gift from Mother Nature suspended in time and light. Whenever I am there the kitchen is filled with amazing smells that make me feel loved. This trip is no Horse and Kittensexception; Aunt Janet fixes the most tender, flavorful, beef pot roast and tells me all her secret recipes for roasted perfection.

Below I have adapted her recipe with a few of my favorite fall vegetables and french onion soup gone wonderful. Inspired by the Le Creuset pan I got thanks to P. Allen Smith and the #G2B12 event, I slow bake the perfect pot roast.

The one and a half pound pot roast cost $4.35, the vegetables used would have cost $3.83, but because I used some of my own organic vegetables from my front lawn vegetable garden, I only spent $.75 on veggies. I had all the herbs either in the garden or in the cabinet, so spent no money on herbs or garlic. That brings my cost for preparing this tasty meal to $5.10 and it feeds four people.

Make this roast – the smells wafting from your kitchen alone will make you and your family smile and feel loved. Of course, the taste is divine. That first bite is momentous – choirs will sing pot roast happiness in your mouth. 🙂

French Onion Beef Pot Roast With Fall Vegetables Recipe

  • Preparing vegetables for beef pot roast pan.

    1 1 to 2 lb Beef Roast

  • 1 or 2 large onions, chopped in bite sized chunks
  • 1 large handful of swiss chard, chopped in thin slices
  • 1 overflowing Tablespoon of freshly crushed garlic
  • 3 cups baking potatoes, half-peeled and quartered
  • 4 large sprigs fresh thyme
  • 1 can concentrated french onion soup
  • 1 cup water
  • salt and pepper to taste

Place roast on a rack in roasting pan with vegetables and thyme sprigs. Pour  liquids over vegetables. Salt and Pepper liberally. Bake, covered, for 3 hours at 325 degrees. Let stand for 15 minutes before slicing.

Preparing potatoes and onions for beef pot roast pan

Beef Pot Roast in pan

*Note – Because the FTC requires it, I am noting that attendees at #G2B12 Blogger Event including myself received transportation, accommodations and meals during the event AND a free cooking pan from Le Creuset. Event sponsors provided samples and product giveaways at no cost or obligation and no one asked me to write a single word – I did that all on my own. I also cooked with Bonnie Plants supplied by Bonnie which I grew in my very own front lawn. All opinions are my own.

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  • Reply
    Robert Bornstein
    October 30, 2012 at 11:36 am

    My mother makes this also. To cut the salt you can add low salt onion soup mix in a pouch instead.

    • Reply
      October 30, 2012 at 11:51 am

      I like the canned broth combo best – but maybe it’s the salt that’s attracting me. 🙂

  • Reply
    Jay Holmes
    November 12, 2012 at 10:36 am

    Hi. I will try this tonight. Thanks for the easy recipe.

    • Reply
      November 12, 2012 at 11:11 am

      You are welcome – super delicious!!!


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