A Better Pot Roast Recipe

How to make it

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• Note: Make this a day ahead so you can skim off the
• fat. Preheat oven to 375øF.
• Cover both sides of brisket with lots of pepper. Over
• a medium flame, heat the oil in a heavy casserole or
• roasting dish and brown the brisket on all sides. Take
• the brisket out of the pan and set aside. Add the
• onions to the casserole and cook them over medium-high
• heat. As you stir them, scrape up the brown bits from
• the bottom of the casserole. cook the onions for about
• 15 minutes, or until they are thoroughly browned. Add
• the carrots, garlic, and bay leaves; stir for another
• 1-2 minutes. Take the casserole off the burner and
• carefully put the brisket back into its nest of
• vegetables. Coat the brisket on both sides with tomato
• paste. Sprinkle more pepper, and a little salt, over
• the tomato paste. Pour the tomatoes and red wine into
• the bottom of the casserole. Cover the casserole
• tightly, first with a layer of foil and then with the
• lid. Let the pot roast cook on the middle rack of the
• oven for 3« hours. check the liquid level in the
• casserole frequently; if it gets too low, add a little
• water or beef broth. When the meat is tender, take it
• out of the oven. Keep the meat covered while you cool
• it to room temperature. Then put it in the
• refrigerator overnight. The next day, spoon off all
• the solidified fat you can. Discard the bay leaves.
• Bring the meat back to room temperature and reheat it
• ÄÄ along with its juices and the vegetables ÄÄ either
• on top of the stove or in the oven. When it's hot,
• slice it on the diagonal and serve with the pan juices
• and vegetables spooned over. Add salt at the table, if
• needed.