Braised Sunday Pot Roast
garlic cloves, very thinly sliced
1Preheat the oven to 350 degrees.
2In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
3When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
4With a slotted spoon remove them and reserve for later.
5Add the oil to the casserole and heat over high heat.
6Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep
7Return the vegetables to the casserole, stuffing them underneath the meat.
8Add the garlic, tomatoes, bouquet garni.
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.
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.
11Remove the meat to a platter.
12Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
13Let liquid settle for a minute, then skim off surface fat.
14Heat the liquid and reduce slightly; adjust
15Slice the roast and spoon the gravy over the top.
16Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).