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

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French Onion Beef Pot Roast with Fall Vegetables
Horse and Kittens

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 exception; 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. ๐Ÿ™‚

French Onion Beef Pot Roast With Fall Vegetables Recipe

  • 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 a 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 โ€“ 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 โ€“ 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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