You could look at this as a mainstreamed version of a Carbonnade, without the bacon, and with the meat not cut into stew sized chunks. That would put its inspiration, from the standpoint of the American palate, back to the early 1960s. (There is a Carbonnades a la Flamande recipe in Mastering The Art Of French Cooking Volume 1 by Simone Beck, Louisette Berthold & Julia Child (1961).) Of course, you can't do the traditional to carbonnade dark Belgian beer when cooking gluten free. I haven't tried this with a gluten free beer, but use apple cider when that's in season, and apple juice when it's not. It's still good, though I would imagine that makes it too far from being a carbonnade.

Whenever I see recipes in these cookbooklets, I always consider the time it takes to trickle down from whatever restaurant or foodie trend featured the flavor combination to this more mainstream source. This recipe reminds me that it was about this time that caramelized onions started showing up in lots of recipes. But whatever the inspiration, this pot roast has been a hit whenever I've served it. The source for this recipe is Betty Crocker #147 Soup & Crock-Pot Meals (January 1999). I've adapted it ever so slightly. Serves 6.

3 large or 5 small Potato?es, peeled and cut into 3 inch chunks (optional)

Place potatoes in bottom of crock pot if you are using them.

splash of Olive Oil? (maybe 1 tbsp)
2 1/2 pound Beef? boneless chuck roast

In the 12-inch stainless steel skillet, heat the olive oil over medium-high heat. Brown beef for 5 minutes, turning once. Remove from skillet and let rest on a plate.

1 tbsp Olive Oil
4 large Onion?s, halved and sliced thinly

Add more oil to the skillet, and add in the onions. Cook at least 15 minutes, stirring frequently until they brown and caramelize. The secret to caramelizing onions is to be patient. Keep the heat medium-low and keep stirring them until they become a deep golden color.

2 cups Beef Stock? or 1 14-oz can beef broth
1/2 cup apple cider or apple juice (the original used Beer?)
1 tbsp packed Brown Sugar?
1 tbsp cider Vinegar?
2 tbsp Dijon Mustard?

Stir in beef broth, apple juice, brown sugar, vinegar and mustard. Spoon half of the onion mixture in the crock pot. Put the beef roast on top, then put the remaining onion mixture on top of that.

Cover and cook on low heat 8-9 hours or until meat is tender.

flamande.jpg

Variations on Themes

As to the Beer, gluten free beers are starting to become available in some areas. If I can find it, I plan to try this from Green’s (United Kingdom) - three Gluten Free Belgian Beers to the USA market through Merchant du Vin. The new beers are: Discovery Amber Ale; Endeavour Dubbel Ale; and Quest Tripel

Made 1/10/08. Everyone liked.

MOIST AND COMBINATION HEAT ENTREE? (POACHING, BOILING, STEAMING, BRAISING)

MethodCategory?: Crock Pot, Fairly Done?

GenerationX?, ColdWar?

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