Recipe

A Better Pot Roast Recipe


A Better Pot Roast Recipe Caramia / All my dishes
2 years ago
Rich and thick roast is a definate winner at my house, this is a great winter dish
Prep:30m Cook:180m Servings:6

Caramia

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Ingredients
  • 1 First-cut brisket (5 lb)
  • -trimmed of all visible fat
  • Freshly ground black pepper
  • 1/4 c Corn oil
  • 8 Onion(s), thickly sliced
  • -separated into rings
  • 6 Carrots, peeled
  • -cut in chunks
  • 3 Garlic clove(s), minced
  • 2 Bay leaves
  • 4 tb Tomato paste
  • Salt to taste
  • 16 oz Can tomatoes, with juice
  • 1 c Dry red wine

Directions
  1. Note: Make this a day ahead so you can skim off the
  2. fat. Preheat oven to 375øF.
  3. Cover both sides of brisket with lots of pepper. Over
  4. a medium flame, heat the oil in a heavy casserole or
  5. roasting dish and brown the brisket on all sides. Take
  6. the brisket out of the pan and set aside. Add the
  7. onions to the casserole and cook them over medium-high
  8. heat. As you stir them, scrape up the brown bits from
  9. the bottom of the casserole. cook the onions for about
  10. 15 minutes, or until they are thoroughly browned. Add
  11. the carrots, garlic, and bay leaves; stir for another
  12. 1-2 minutes. Take the casserole off the burner and
  13. carefully put the brisket back into its nest of
  14. vegetables. Coat the brisket on both sides with tomato
  15. paste. Sprinkle more pepper, and a little salt, over
  16. the tomato paste. Pour the tomatoes and red wine into
  17. the bottom of the casserole. Cover the casserole
  18. tightly, first with a layer of foil and then with the
  19. lid. Let the pot roast cook on the middle rack of the
  20. oven for 3« hours. check the liquid level in the
  21. casserole frequently; if it gets too low, add a little
  22. water or beef broth. When the meat is tender, take it
  23. out of the oven. Keep the meat covered while you cool
  24. it to room temperature. Then put it in the
  25. refrigerator overnight. The next day, spoon off all
  26. the solidified fat you can. Discard the bay leaves.
  27. Bring the meat back to room temperature and reheat it
  28. ÄÄ along with its juices and the vegetables ÄÄ either
  29. on top of the stove or in the oven. When it's hot,
  30. slice it on the diagonal and serve with the pan juices
  31. and vegetables spooned over. Add salt at the table, if
  32. needed.

Not quite what you're looking for? See more Main Dish / Beef
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