friday night pot roast

How To Make friday night pot roast

• Step 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).
• Step 2
  Put parsley, dill, bay leaf and thyme into spice bag.
• Step 3
  In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
• Step 4
  Bring to boil.
• Step 5
  Reduce heat to simmering and cook for 3 minutes.
• Step 6
  Stir in wine.
• Step 7
  Pour over meat.
• Step 8
  Cover and refrigerate overnight.
• Step 9
  Preheat oven to 300.
• Step 10
  Drain meat, pushing off vegetables.
• Step 11
  Remove and reserve spice bag.
• Step 12
  Strain marinade into bowl, reserving solids.
• Step 13
  Heat oil in heavy dutch oven over medium-high heat.
• Step 14
  Brown meat all over; add drained vegetables.
• Step 15
  Stir and cook with meat until they begin to soften.
• Step 16
  Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce.
• Step 17
  Cover and cook over moderate heat for 5 minutes.
• Step 18
  Position oven rack to lower third of oven.
• Step 19
  Bake 1 hour.
• Step 20
  Turn meat and baste.
• Step 21
  Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hours.).
• Step 22
  Remove pot from oven and let stand 30 minutes.
• Step 23
  Discard spice bag.
• Step 24
  Transfer meat to bowl with cover.
• Step 25
  Place pot over medium high heat and bring sauce to boil.
• Step 26
  Cook, uncovered, until reduced by 1/4.
• Step 27
  Let cool; then pour into another container with tight lid.
• Step 28
  Refrigerate meat and sauce until well chilled.
• Step 29
  Cut away any congealed fat from sauce.
• Step 30
  Pour sauce into wide heavy-bottom saucepan.
• Step 31
  Heat until bubbling.
• Step 32
  Sprinkle with salt.
• Step 33
  Cut meat against grain into 1/4\\\" slices.
• Step 34
  Immerse in sauce and heat through.
• Step 35
  Arrange meat on warmed serving platter in a neat pattern.
• Step 36
  Spoon with some of gravy; serve remainder in gravy boat.
• Step 37
  Garnish platter with watercress.
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