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Cipollini Onion and Fennel Pot Roast Recipe

Cipollini Onion and Fennel Pot Roast

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Average Rating:

Total Reviews: 63

Showing 21-30 of 63

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  • on December 11, 2011

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    Very good! I felt like the fennel flavor was not so prevalent after using the immersion blender, don't get me wrong it was good. I guess I was expecting something a bit different. It was a switch from using some kind of red or white wine in pot roast which I normally do. Happy cooking to all!!

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  • on December 11, 2011

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    the best ever. And you must puree the veggies, it makes the most beauitful gravy. Im making it again this week.

    12/11/11 Its in the oven again and everyone excited. Smells crazy!

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  • on November 07, 2011

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    Pretty good. I served it over mashed potatoes....delish!

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  • on September 15, 2011

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    Delicious! A great variation to a traditional pot roast recipe.

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  • on August 19, 2011

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    The flavor is amazing! When you come home, and the smell of this roast hits your nose, your taste buds will be completely awakened. The meat is moist and so flavorful. Fresh rosemary & thyme make all the difference. I have never tried cipollini onion before but this will definately be used again. I wouldn't say that the prep time was accurate - took me much longer than 12 min. because I don't have a prep team working behind the scenes to clean, peel & chop everything. Took me about 30 mins. LOVED this one! Thanks again Giada!

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  • on July 24, 2011

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    I don't know what some of these bad reviewers are talking about because I made this pot roast and it was freaking great. I ate so much, and I couldn't wait to have more the following day. The only thing I was confused about was the sauce/gravy. On the show, it looked more like a thin beef broth, and she plated it in a bowl like stew, but when I blended everything up, it turned into more of a thicker gravy. I didn't use a stick blender like she did. I put it into my vitamix, so maybe it had something to do with that, but it got darker, and the flavor of it developed even more each time I reheated the leftovers. Will be making this again tomorrow actually...fyi, it's been like a week since i made it.

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  • on July 18, 2011

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    I saw her cook this recipe a couple of days ago and it was just mouth watering. So I went out and got all the ingredients and made it for dinner tonight for my family. Served it over garlic mashed potatoes. It was the best pot roast I've ever made. The pureed veggies worked great as gravy, just added a bit more salt. LOVED IT!

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  • on July 17, 2011

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    Divinity of Divinities. Pure Bliss. Is the 1st time I tried this recipe and is excellent. Served over plain whole grain rice and for a side a simple baby arugula salad and roasted ripe plantains. Chose a very fruity zinfandel wine to toast. AWESOME!!!!!!

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  • on July 15, 2011

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    Rcedio1 below gave me a great idea. Had this tonight with spaetzle. Not a huge fan of fennel. I actually used a pressure cooker because I didn't have four hours to roast it. When I took it out it was falling apart! Good, but not something I'd crave or anything.

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  • on July 13, 2011

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    I made this and served it over Ann Burrell Herb Spaetzle, yummy! I did have to thicking it a bit but never the less it was great. What was even better is I took the left over meat and sauce put it into a pot with a small can of diced tomatoes, a hand full of frozen carrots, sweet corn, a few fresh green beans and about a cup of pasta like shells. A very fulling soup.

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