Wednesday, February 2, 2011
You'll like this dish even if you don't like Onions!
Angus Beef Boneless Chuck Roast (mine was 3.33 lbs)
Lipton Onion Soup and Dip Mix (Two 2-oz. envelopes)
8 medium onions, peeled and quartered
Salt and Pepper
Rigatoni Pasta (the ziti with the lines on it, it works best!)
Grated Parmigiana Cheese
2. Brown both the top and bottom a bit further, adding another 1/4 cup water each time you turn it. This whole process should take a little longer than a half hour. Towards the end, turn down the pan a bit to medium or almost med-low - you don't want to burn your pan!
4. Mix the lipton soup packages with 2 cups of water and pour right over the onions in the pot. Turn the heat down to low, cover and simmer for the rest of the day! My mom thinks that, depending on the size of the meat, the minimum you should simmer for is 5 or 6 hours to make sure the meat is tender and yummy! Feel free to stir every now and then.
5. Leave the cover off for the last hour or so, so that the liquid thickens a bit.
6. Serve over rigatoni and sprinkle with parmigiana cheese!
This meal served 4 of us and we have a lot leftover. This size roast could easily serve 8 people. Consider serving with a vegetable and fresh bread!