friday night pot roast

How To Make friday night pot roast

• 1

  Put meat into large narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary).
• 2

  Put parsley, dill, bay leaf and thyme into spice bag.
• 3

  In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
• 4

  Bring to boil.
• 5

  Reduce heat to simmering and cook for 3 minutes.
• 6

  Stir in wine.
• 7

  Pour over meat.
• 8

  Cover and refrigerate overnight.
• 9

  Preheat oven to 300.
• 10

  Drain meat, pushing off vegetables.
• 11

  Remove and reserve spice bag.
• 12

  Strain marinade into bowl, reserving solids.
• 13

  Heat oil in heavy dutch oven over medium-high heat.
• 14

  Brown meat all over; add drained vegetables.
• 15

  Stir and cook with meat until they begin to soften.
• 16

  Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce.
• 17

  Cover and cook over moderate heat for 5 minutes.
• 18

  Position oven rack to lower third of oven.
• 19

  Bake 1 hour.
• 20

  Turn meat and baste.
• 21

  Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hours.).
• 22

  Remove pot from oven and let stand 30 minutes.
• 23

  Discard spice bag.
• 24

  Transfer meat to bowl with cover.
• 25

  Place pot over medium high heat and bring sauce to boil.
• 26

  Cook, uncovered, until reduced by 1/4.
• 27

  Let cool; then pour into another container with tight lid.
• 28

  Refrigerate meat and sauce until well chilled.
• 29

  Cut away any congealed fat from sauce.
• 30

  Pour sauce into wide heavy-bottom saucepan.
• 31

  Heat until bubbling.
• 32

  Sprinkle with salt.
• 33

  Cut meat against grain into 1/4\\\" slices.
• 34

  Immerse in sauce and heat through.
• 35

  Arrange meat on warmed serving platter in a neat pattern.
• 36

  Spoon with some of gravy; serve remainder in gravy boat.
• 37

  Garnish platter with watercress.
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