I'm basically following the recipe from the Food Network and Melissa deArabian, but adding a few of my own ingrediants that we like. One of the things I like about using this method is that the roast gets cut up in large chunks, which makes it cook more evenly, and it doesn't have to sliced when it's time to serve. Pot Roast Carbonnade Recipe The recipe is copyrighted, so if you would like to try it please click on the link.
Melissa's recipe suggests a dark beer, and we do have that, but Jim likes to drink it rather than "waste" it in a roast. Silly! Right now, I've cooked some bacon and crisped that up a bit. It is set aside and now the onions are cooking and will continue to do so until they are carmelized.
One of the 'interesting' additions to this recipe suggested by Melissa is prunes. You wouldn't think to use them in with a roast, but when I made this recipe before they were really quite tasty and a little flavor surprise. Our roast will also have a bit of fresh garlic added near the end of the prep, before putting the roast in the oven for two and a half hourse.
Other additions will be 6 carrots cut in large chunks, some beef broth for moisture. I like potatoes in my carbonnade just to round out the meal. It's winter and we'll be settling in for a rib-sticking cozy dinner. What's on your menu tonight?