braised sunday pot roast
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Ingredients For braised sunday pot roast
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3 Tbspunsalted butter
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1.5 cchopped onion
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1 cchopped carrot
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1/4 cvegetable oil
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5 lbbeef roast
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2garlic cloves, very thinly sliced
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2tomatoes, chopped
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bouquet garni
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salt and pepper to taste
How To Make braised sunday pot roast
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1Preheat the oven to 350 degrees.
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2In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
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3When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
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4With a slotted spoon remove them and reserve for later.
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5Add the oil to the casserole and heat over high heat.
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6Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.
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7Return the vegetables to the casserole, stuffing them underneath the meat.
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8Add the garlic, tomatoes, bouquet garni.
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9Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
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10Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours.
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11Remove the meat to a platter.
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12Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
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13Let liquid settle for a minute, then skim off surface fat.
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14Heat the liquid and reduce slightly; adjust seasoning.
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15Slice the roast and spoon the gravy over the top.
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16Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).
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17Yield: 8 servings
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