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braised sunday pot roast

Ingredients For braised sunday pot roast

  • 3 Tbsp
    unsalted butter
  • 1.5 c
    chopped onion
  • 1 c
    chopped carrot
  • 1/4 c
    vegetable oil
  • 5 lb
    beef roast
  • 2
    garlic cloves, very thinly sliced
  • 2
    tomatoes, chopped
  • bouquet garni
  • salt and pepper to taste

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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