This tried-and-true recipe from Ella Ciliberto ’27 is perfect for the winter, fall or any time of the year. Ciliberto’s pot roast has been passed through her family on a worn-out recipe card, though her dad still makes his own tweaks, from different spices to more carrots.

“He sort of tweaks the recipe every time to figure out what works and what doesn’t. So that’s sort of how we customize it, just for each day,” she said.

With the option of any dish for her birthday dinner, Ciliberto always chooses this pot roast.

“I think you eat it and it makes you feel happy. It’s sort of like having hot chocolate after sledding. It’s very warm, and I think it’s just such a nice way to end the day,” Ciliberto said.

Submit your own recipe using this form.

Ella Ciliberto's Pot Roast

Print Recipe Pin Recipe

Cook Time 3 hours hrs

Ingredients Equipment Method

Ingredients

  

• 3-5 lbs bottom or top round
• 3 onions
• 1 fennel bulb
• salt, to taste
• pepper, to taste
• 2 packets onion dip mix
• 1-2 cups beef broth
• corn startch
• water
• potatoes
• carrots
• turnips

Equipment

• Grandma Segreto's pot (but your pot will do)

Method

 

1. Salt and pepper beef.
2. Brown the beef in hot oil and remove from pot.
3. Add more oil and cook onion and fennel until slightly caramelized.
4. Re-add beef.
5. Put onions and fennel all around beef.
6. Add beef broth (don't cover pot).
7. Add fennel fronds.
8. Cook for two hours.
9. Add vegetables.
10. Cook another 40 minutes.
11. Remove vegetables and meat.
12. Add corn starch and water to thicken the remaining liquid.
13. Pour thickened sauce onto mean and vegetables and serve.