HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Beef A Better Pot Roast Recipe Rating: N/A Printer Friendly Ingredients   (view qty in metric system instead) 1 First-cut brisket (5 lb) -trimmed of all visible fat Freshly ground black pepper 1/4 c Corn oil 8 Onion(s), thickly sliced -separated into rings 6 Carrots, peeled -cut in chunks 3 Garlic clove(s), minced 2 Bay leaves 4 tb Tomato paste Salt to taste 16 oz Can tomatoes, with juice 1 c Dry red wine Directions Note: Make this a day ahead so you can skim off the fat. Preheat oven to 375øF. Cover both sides of brisket with lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside. Add the onions to the casserole and cook them over medium-high heat. As you stir them, scrape up the brown bits from the bottom of the casserole. cook the onions for about 15 minutes, or until they are thoroughly browned. Add the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the casserole off the burner and carefully put the brisket back into its nest of vegetables. Coat the brisket on both sides with tomato paste. Sprinkle more pepper, and a little salt, over the tomato paste. Pour the tomatoes and red wine into the bottom of the casserole. Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3« hours. check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth. When the meat is tender, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. The next day, spoon off all the solidified fat you can. Discard the bay leaves. Bring the meat back to room temperature and reheat it ÄÄ along with its juices and the vegetables ÄÄ either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. Add salt at the table, if needed. Related Recipes •   Coca-Cola Roast Beef •   Easy Savory Onion Crock Pot Roast •   Pot Roast Swedish Style •   German Style Beef Pot Roast •   Roast Beef with Red Wine Gravy •   Savory Crock Pot Pot Roast •   Italian Spiced Crockpot Pot Roast •   Swedish Style Pot Roast •   Ultimate Roast Beef Sandwich •   Roasted Prime Rib with Horseradish Sauce •   Western Plains Pot Roast •   Broiled Bourbon Chuck Roast •   Ultimate Roasted Beef Pot Roast •   Beer Braised Beef with Onions •   Braised Eye of Round Roast •   Grilled Beef Roast Italiano •   Easy Beef Tenderloin with Sherry Vinaigrette •   Roast Beef Hash •   Grill Braised Beef Chuck Roast •   Cranberry Pepper Roast with Cranberry Gravy View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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