Cipollini Onion and Fennel Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	42%	26%
fat	3%	2%
aromatics	16%	12%
salt	0%	0%
vegetables and beans	8%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

6 g	1 tablespoon chopped fresh rosemary leaves
6 g	1 tablespoon chopped fresh thyme leaves
14 g	1 tablespoon extra-virgin olive oil
4 g	1 teaspoon kosher salt
2 g	1 teaspoon freshly ground black pepper
2268 g	1 (5-pound) boneless beef chuck roast
54 g	1/4 cup extra-virgin olive oil
340 g	3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
183 g	3 medium carrots, peeled and chopped into 3/4-inch pieces
2 g	2 medium fennel bulbs, sliced into 1/2-inch pieces
	Kosher salt and freshly ground black pepper
18 g	6 cloves garlic, crushed
237 g	1 cup dry sherry
960 g	4 cups low-sodium beef broth, plus extra, as needed
2 g	2 dried bay leaves

Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last night for a dinner party and it was fabulous!!! I used a 3 lb. roast which was plenty for four. The only change I made was using red wine instead of sherry since I have plenty of wine. I kept the amount of ingredients the same and just cut t” — a cook, 5★

“ This receipe had a little twist to the traditional pot roast and I was curious to try it. The end result was so satisfyingly yummy. There are a few corrections I would make, however. I would suggest to have on hand two quarts of good quality beef stock and ” — a cook, 5★