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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 41-50 of 63

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  • on February 05, 2011

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    I have made this twice and it is one of the best pot roast recipes I've ever had.

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  • on February 04, 2011

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    I am not a big pot roast lover, but this was wonderful! I made it for my family, but found that I enjoyed it as well. Couldn't get a 5 lb chuck roast so I bought two 2 1/2 pound pieces and just followed the recipe. My father was talking about how good it was for days!!!!! My husband loves to eat the leftovers in tacos and he was happy as a clam. A keeper for sure!

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  • on January 31, 2011

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    Love this recipe! It definitely is great with some bread to soak up all the juices, because you'll want to eat EVERYTHING!

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  • on January 27, 2011

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    I made this for a pot roast fanatic and she absolutely loved it! She was a little skeptical because the veggies were blended but I think the blending really helps all the flavors incorporate beautifully. Definitely will make again!

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  • on January 26, 2011

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    I always follow the recipe the first time to the letter, and then make changes. This recipe is perfect, no need to change a thing. My family loved it of course, it Giada's.

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  • on January 25, 2011

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    Followed this recipe to the letter except I did not blend the veggies. Both the meat and the veggies just melted in out mouths. I made it with the 5p ound roast and had unbelievable leftovers for a few days. The entire family (including my daughters who are picky eaters absolutely loved it. This is the best pot roast I ever mad and probably the best I ever tasted.

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  • on January 24, 2011

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    I also used a 2.5lb roast! Flavors were right on!

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  • on January 23, 2011

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    Giada, you rock! This was amazing! The flavors were incredible. We used a smaller 3lb roast as well and cooked about 3 hours, shredded the meat and added it back to the blended veggies. Thanks for sharing!

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  • on January 23, 2011

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    I made this recipe with a 2.65 pound chuck pot roast cooked for 2 1/2 hrs and instead of sherry, just used red wine. DELICIOUS! The gravy was spectacular. I served it over egg noodles and my whole family loved it. Definitely a keeper!

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  • on January 22, 2011

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    I used a deer roast with this recipe and it was wonderful! I did not have fennel or sherry so I use some Red Rose wine that i had and wow!! Also used regular onion. I wrapped it in foil and cooked it at 300 for 4 hours just because it was deer and so lean. My carrots were still a little firm as to where they did not fall apart.......wish we had put in more they were great!!! served with the juice. Sent it to all my friends who have deer roast.

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