Pot Roast Carbonnade Recipe

Name: Pot Roast Carbonnade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 lb thick slab bacon, cut into large pieces; 2 medium onions, sliced; kosher salt & freshly ground black pepper; 1 tablespoon vegetable oil; 1 1/2 lbs beef chuck, cut into large cubes; 1 tablespoon all-purpose flour; 12 ounces beer (dark or light, depending on your preference); 5 carrots, peeled and cut into large chunks; 6 prunes; 1 tablespoon dried thyme; 1 cup beef stock

Servings: persons

1/2 lb thick slab bacon, cut into large pieces
2 medium onions, sliced
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil
1 1/2 lbs beef chuck, cut into large cubes
1 tablespoon all-purpose flour
12 ounces beer (dark or light, depending on your preference)
5 carrots, peeled and cut into large chunks
6 prunes
1 tablespoon dried thyme
1 cup beef stock

1
Preheat the oven to 325 degrees F.
2
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate.
3
Add the onions to the bacon fat and season with salt and pepper to taste. Cook over low heat until they are deep in color and caramelized, about 15-20 minutes. Remove the onions to a plate, leaving as much fat in the pot as possible.
4
Add the vegetable oil to the pan along with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear until nicely browned on both sides. Once the meat is browned, remove to a plate.
5
Sprinkle the flour into the pan drippings. Cook for 1 minute before deglazing the pan with the beer.
6
Add back the beef, onions, and bacon to the pan. Also add the carrots, prunes, thyme, and beef stock. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb thick slab bacon, cut into large pieces, 2 medium onions, sliced, kosher salt & freshly ground black pepper, 1 tablespoon vegetable oil, and more.

Yes, Pot Roast Carbonnade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Carbonnade

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