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Pot Roast

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Source: Casual Cuisines of the World - Diner

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Active Time:  45 Minutes
Total Time:  3 Hours
Yield:  Serves 6

As with most slowly braised dishes, this pot roast will taste best if left to cool, then refrigerated overnight and reheated before serving. Remove any excess fat from the surface of the chilled meat before serving. The amount of fat will depend, in part, upon the cut of your brisket; first (or flat) cut is the leanest. Serve with herbed and buttered noodles.

RECIPE INGREDIENTS

One 4-pound beef brisket

4 tablespoons olive oil

2 onions, coarsely chopped

2 bacon slices, cut into 1/2-inch pieces

2 carrots, peeled and thinly sliced

2 cups beef broth

3/4 cup dry red wine

2 tablespoons red wine vinegar

1 clove garlic, minced

1 fresh thyme sprig or 1/2 teaspoon dried

3 fresh parsley sprigs

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground pepper

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DIRECTIONS

Pat the brisket dry with paper towels. Heat 2 tablespoons oil in a large, heavy nonstick pot over medium-high heat. Add the beef and brown on all sides, about 12 minutes. Transfer the beef to a dish.

Add the remaining 2 tablespoons oil, onions and bacon to the pot. Sauté over medium-high heat until onions are browned, about 15 minutes. Add the carrots and sauté until slightly softened, about 3 minutes longer.

Add the beef broth, wine, vinegar, garlic, thyme, parsley and bay leaf. Bring to a boil. Return the beef to the pot. Reduce the heat to medium-low. Cover partially and simmer gently until the meat is tender, turning occasionally, about 2 hours. Transfer the roast to a cutting board. Cover with foil and let rest for 15 minutes.

Discard the bay leaf and herb sprigs from the sauce. Purée the sauce in a blender. Return the sauce to the pot and simmer until slightly thickened, about 10 minutes. Season to taste with salt and pepper.

Cut the roast across the grain into thin slices. Arrange the slices on a warmed platter, overlapping slightly. Spoon some of the sauce over the beef slices. Serve any remaining sauce in a bowl alongside.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 6

Calories:

644

Fat. Total:

36g

Fiber:

Carbohydrates, Total:

Sodium:

718mg

% Cal. from Fat:

50%

Cholesterol:

193mg

Protein:

66g

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