braised sunday pot roast

How To Make braised sunday pot roast

• 1

  Preheat the oven to 350 degrees.
• 2

  In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
• 3

  When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
• 4

  With a slotted spoon remove them and reserve for later.
• 5

  Add the oil to the casserole and heat over high heat.
• 6

  Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.
• 7

  Return the vegetables to the casserole, stuffing them underneath the meat.
• 8

  Add the garlic, tomatoes, bouquet garni.
• 9

  Heat 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.
• 10

  Cook 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.
• 11

  Remove the meat to a platter.
• 12

  Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
• 13

  Let liquid settle for a minute, then skim off surface fat.
• 14

  Heat the liquid and reduce slightly; adjust seasoning.
• 15

  Slice the roast and spoon the gravy over the top.
• 16

  Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).
• 17

  Yield: 8 servings
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