Roast Beef with Onions

Name: Roast Beef with Onions
Prep time: 15 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1.5 kg beef roast (preferably rib or round); 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper (freshly ground); 1 teaspoon thyme (dried); 3 large onions (thinly sliced); 3 cloves garlic (minced); 1 cup beef broth (low sodium); 2 tablespoons balsamic vinegar

120 min 6 servings Medium

All Recipes

Tender roast beef flavoured with onions, perfect for a hearty meal.

Prep

15 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

Roast beef with onions is a classic dish that brings comfort and satisfaction to any dinner table. The savoury aroma of roasted beef combined with the sweetness of caramelized onions creates a mouthwatering experience that is hard to resist. This dish is perfect for special occasions or a hearty family meal. It requires minimal preparation, yet delivers maximum flavour. The onions not only add taste but also help to keep the meat moist and tender during the roasting process.

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C).

Pro tip: Ensure the oven is at the correct temperature before placing the roast inside.

Prepare the beef

Rub the beef roast with olive oil, salt, pepper, and thyme. Ensure it's evenly coated.

Pro tip: Let the beef sit at room temperature for 15 minutes to ensure even cooking.

Brown the beef

Heat a large skillet over medium-high heat. Sear the beef on all sides until browned, about 8 minutes.

Pro tip: This step locks in the juices and enhances flavour.

Caramelize the onions

In the same skillet, add the sliced onions and garlic. Cook for 10 minutes until onions are translucent and slightly caramelized.

Pro tip: Stir occasionally to prevent burning.

Combine ingredients

Transfer the onions and garlic to a roasting pan. Place the seared beef on top. Pour the beef broth and balsamic vinegar over the mixture.

Pro tip: Use a roasting rack if available for better heat circulation.

Roast the beef

Place the roasting pan in the oven and roast for 60-70 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Pro tip: Insert the thermometer into the thickest part of the meat to ensure accuracy.

Rest the beef

Remove the roast from the oven and let it rest for 15 minutes before carving.

Pro tip: Resting allows the juices to redistribute throughout the meat.

Serve and enjoy

Slice the roast beef thinly and serve with the caramelized onions and pan juices.

Pro tip: Pair with your favourite sides for a complete meal.

💡

Tips & Tricks

Let the roast rest before carving for juicier slices.
Use a meat thermometer to ensure perfect doneness.
Caramelize the onions slowly for the best flavour.
Use a roasting pan with a rack for even cooking.

Frequently Asked Questions

How do I make a roast beef tender?

Ensure you let the beef rest after roasting and slice it against the grain.

What temperature should roast beef be cooked to?

Cook to an internal temperature of 135°F (57°C) for medium-rare.

Can I use a different cut of beef for this recipe?

Yes, rib or round roast works well. Adjust cooking time for different sizes.

How do I caramelize onions for roast beef?

Cook onions over medium heat until they become soft, translucent, and golden brown.

What side dishes pair well with roast beef?

Roasted vegetables, mashed potatoes, or a fresh salad complement roast beef.

Serving Suggestions

Serve this roast beef with onions alongside roasted vegetables or mashed potatoes for a complete meal. A glass of red wine such as Cabernet Sauvignon pairs beautifully with the rich flavours of the beef. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the meat's tenderness.