“A recipe from my childhood, which my mother made at least once a month with mashed potatoes and vegetables. The aroma that filled the house for hours remains etched in my memory. A staple of Quebec cuisine, simple, comforting, and perfect for Sundays with the family.”

-- Marilyn

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A Quebec classic for everyone

Roast beef with onion soup is an iconic recipe in Quebec, popularized by the famous Janette Bertrand. This simple and tasty dish has survived through the generations, becoming a staple in many Quebec homes.

Ideal for beginners and students

With just three ingredients and minimal preparation, this dish is perfect for those new to cooking or students living in apartments. No advanced cooking techniques or fancy equipment are required; an oven and a baking dish are all you need to make this delicious meal.

A comforting meal without the hassle

On Sundays when you want a comforting, no-fuss dinner, this roast is the perfect solution. Slow-roasting in the oven produces tender, juicy meat infused with the flavors of onion soup. Paired with roasted vegetables or mashed potatoes, it'll delight the whole family without requiring hours in the kitchen.

A recipe rooted in tradition

This dish reflects the simplicity and efficiency of traditional Quebec cuisine. Passed down from generation to generation, it remains a sure bet for a convivial and delicious meal. Whether you're a novice or experienced cook, roast beef with onion soup is a recipe to add to your culinary repertoire.

Summary
🔍 Information	Details
⏱️ Preparation time	5 minutes
🍳 Cooking time	3 to 3.5 hours
⏲️ Total time	3 hours 40 to 3 hours 45
🔧 Difficulty level	Easy
🍽️ Servings	6 to 8 people

Ingredients
1 roast beef (about 1.3 to 1.5 kg) Options: boneless blade, bone-in blade or beef shoulder. 1 sachet of onion soup (powder) 2 to 3 cups of water

Instructions

Preheating the oven: Preheat your oven to 150°C (300°F). Roast Preparation: Place the roast in a covered casserole dish or ovenproof dish. If you don't have a lid, use tightly covered aluminum foil. Seasoning: Sprinkle the contents of the onion soup sachet over the roast, making sure to spread it evenly throughout. Adding liquid: Pour 2 to 3 cups of water into the bottom of the dish, around the roast. The water should lightly cover the bottom to prevent the meat from sticking. Oven cooking: Cover tightly with a lid or aluminum foil. Place in the oven and cook for 3 to 3.5 hours. The meat is ready when it is tender and easy to shred. Monitoring: Halfway through cooking (about 1 hour 30 minutes), check the liquid in the dish. If necessary, add a little water to prevent the juice from completely evaporating. Resting before serving: Once cooking is complete, let the roast rest in its juices for 10 minutes before slicing.

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	35 g
Carbohydrates	5 g
Lipids	15 g
Sodium	850 mg

Advice :

• This roast is perfect with mashed potatoes, roasted vegetables or a green salad.
• You can double the quantities for a large table or tasty leftovers for lunches.

Questions & Answers: Everything you need to know about Roast Beef with Onion Soup

1. Can I use another cut of meat?
   Absolutely! In addition to the bottom chuck, you can use a cross-rib roast or a beef shoulder. These cuts are also very suitable for slow cooking and produce tender and flavorful results.
2. How much liquid should I add if I want more sauce?
   If you'd like a thicker sauce, add an extra cup of water or use beef broth for even more flavor. You can thicken the cooking juices by adding a spoonful of cornstarch mixed with a little cold water.
3. Is it possible to cook this roast in a slow cooker?
   Yes, this is a great option! Simply place all the ingredients in the slow cooker and cook on low for 8 hours or on high for 5-6 hours.
4. Can I add vegetables directly to the dish?
   Yes, you can add pieces of carrots, potatoes, or turnips directly to the dish about 1 hour before the end of cooking. This will allow them to absorb the flavors while remaining intact.
5. Does this dish freeze well?
   Yes, roasts freeze well. Let them cool completely, then store them in an airtight container with their juices. Reheat gently in the oven or slow cooker to preserve their tenderness.