Onion Beef Roast

Makes 6
Prep 5 m
Cook 7 m
Roast 120 m
Stand 20 m



  1. 1 of 6 Heat oven to 350 degrees F. Place roast on work surface; trim any excess fat.
  2. 2 of 6 Combine seasoned salt, herbs de Provence, cumin seeds, garlic powder and pepper. Rub all over roast.
  3. 3 of 6 In ovenproof skillet, heat oil over medium-high heat. Brown roast on all sides, about 3 minutes. Add onions and wine; remove from heat. Cover with foil.
  4. 4 of 6 Place skillet in 350 degree oven. Roast until fork-tender, about 2 hours. Carefully remove skillet from oven. Let stand, covered, 20 minutes.
  5. 5 of 6 Meanwhile, trim asparagus. Heat skillet with 1/2 inch water over medium-high heat to bare simmer. Add asparagus; cook until fork-tender, 4 minutes. Drain asparagus; keep warm.
  6. 6 of 6 Uncover roast. Transfer to serving platter. Strain onion solids from roasting pan over a bowl. Transfer solids to food processor. Puree. Skim as much fat as possible from pan drippings. Stir in pureed onion solids. Serve roast sliced with asparagus and gravy. Makes 6 servings.
Nutrition Information for Onion Beef Roast
Servings Per Recipe: 6
Per Serving: 16 g sat. fat, 165 mg chol., 1 g fiber, 307 mg sodium, 43 g Fat, total, 6 g carb., 48 g pro., 617 kcal cal.