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The Perfect END for a Perfect Meal - Pot Roast with Onions!

Annette Zito, KitchAnnette™
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Servings 4


  • • 1/4 cup extra virgin olive oil
  • • 3 lbs bottom round/rump roast
  • • 2 onions quartered & sliced
  • • 2 cups beef bouillon/broth/stock
  • • salt & pepper to taste
  • • 1 lb egg noodles


  • In a deep pot on low heat, add a couple of drizzles of olive oil.
  • Add meat "fat side" down. With heat raised to medium, sear on all sides — remove from pot. Set aside.
  • Add sliced onions to the pot with salt & pepper to taste, and brown.
  • Stir in bouillon/broth. Add meat back to the pot and cover. Turn heat to simmer.
  • After 30 minutes, stir and continue to cook until meat is well done, likely another 60-90 minutes. Remove meat from pot and slice.
  • Prepare noodles according to package instructions. Drain, place in a bowl, and ladle in some of the onions.
  • Serve the pot roast and noodles topped with onions.


If you have less time, cut the meat in half or thirds at the start. It should cut cooking time by about 30 minutes.