A Better Pot Roast Recipe

How to make it

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• Preheat oven to 375.
• Cover both sides of brisket with lots of pepper.
• Over a medium flame heat oil in a heavy casserole and brown brisket on all sides.
• Take brisket out of pan and set aside.
• Add onions to the casserole and cook over medium high heat.
• As you stir scrape up brown bits from bottom of casserole.
• Cook onions 15 minutes or until they are thoroughly browned.
• Add carrots, garlic and bay leaves then stir another 12 minutes.
• Take casserole off burner and carefully put brisket back into its nest of vegetables.
• Coat brisket on both sides with tomato paste.
• Sprinkle more pepper and a little salt over the tomato paste.
• Pour tomatoes and red wine into bottom of the casserole.
• Cover casserole tightly first with a layer of foil and then with lid.
• Let cook on middle rack of oven for 3 hours.
• Check the liquid level in casserole frequently.
• If it gets too low add a little water or beef broth.
• When meat is tender take it out of the oven.
• Keep meat covered while you cool it to room temperature then put in refrigerator overnight.
• The next day spoon off all the solidified fat you can and discard the bay leaves.
• Bring meat back to room temperature and reheat it along with its juices and vegetables in oven.
• When it's hot slice on the diagonal and serve with pan juices and vegetables spooned over.