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Carne Encebollada - Filipino Beef Pot Roast in Onions

Carne Encebollada is a splendid Filipino beef pot roast cooked in a broth flavored with onions and wine. All you need is a good beef cut like bottom round with good marbling. Season and marinate for a few hours. Then saute the onions and beef in butter. Yes, all of it goes into the large stock pot. After cooking the stew in a slow simmer the result was spectacular. I’ve cooked this several times since I first learned how. I’ve cooked it in a slow cooker, and on a separate occasion, I’ve made this stove top. This one in the photo was cooked in the slow cooker and the meat just cooked by itself, hardly needing my attention. This recipe was inspired by my cousin Lyn Besa Gamboa, and it serves 4 to 6.
Prep Time1 d
Cook Time3 hrs
Total Time1 d 3 hrs
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Spanish
Keyword: Filipino Carne Encebollada Beef Pot Roast Onions
Servings: 4 people
Calories: 286kcal
Author: Asian in America


  • 4 pounds whole beef bottom round
  • 1 Tablespoon Worcestershire sauce for marinade
  • 2 cloves garlic minced, for marinade
  • 4 Tablespoons vegetable oil
  • 1/4 cup butter half a stick
  • 1 cup white wine
  • 2 whole large white or yellow onions sliced
  • 2 to 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • for serving: homemade mashed potatoes
  • for garnish: fried onion rings


  • Marinate the whole beef cut with Worcestershire sauce and minced garlic. Cover with plastic wrap and keep refrigerated for at least 6 hours or overnight.
  • The next day, in a large Dutch oven, over medium high heat, add the oil and butter. Saute the onions. Cook for 2 minutes  till onions are translucent.
  • Add the beef and sear over the high heat till it is browned all over, for 8 minutes. Pour the broth, wine, salt and black pepper. Lower heat to a slow simmer. Cook beef till tender for 2 hours or more if needed.
  • When done, slice and serve hot. Serve with homemade mashed potatoes. (See my previous blog post for recipe) Top with fried onion rings.
  • Cook's comments : If cooking beef in a slow cooker, first pan sear the onions and beef in a large skillet on the stove top. When the onions are translucent and the beef has browned all over after about 8 minutes, transfer the beef and onions into a slow cooker. Add the wine, broth and seasonings. Turn slow cooker on 'High' settings and cook for 6 hours or till beef is tender.
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Serving: 1g | Calories: 286kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 31mg | Sodium: 1174mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg