18 December, 2010
Holiday Pot Roast Recipe
Here’s what you need to make a 4-6 pound beef brisket or pot roast:
3 large onions large chop
6 carrots large chop
4 stalks of celery large chop
2 lbs. small potatoes cut in quarters
4 cloves garlic smashed
2 tsp. paprika
4 bay leaves
3 cups beef stock
coarse salt to taste
black pepper to taste
1 cup dry red wine
6 oz. tomato paste
1 bunch parsley
1 tsp thyme
oil for searing
Take meat out of fridge and remove any plastic wrap, about a half hour before use (you can cover the meat with a cloth if you want).
Dry meat and season with salt and pepper.
Heat dutch oven or large frying pan, then add oil. Preheat oven to 375.
Sear meat on all sides. Remove meat and place to side.
Add vegetables and brown. Remove them and put to side.
Add wine and use a spoon or spatula to scrape the browned bits of goodness from the bottom of the pan.
Reduce liquid by half and add the beef stock, tomato puree, bay leaves, thyme, paprika and parsley including stems. Bring to boil, then turn off stove and add meat, cover and place in 375 degree oven for 1 hour.
Add vegetables and cook another hour or until tender.
Place meat and vegetables on a platter.
For the gravy:
Skim off as much fat as you can.
Serve as is.
Add about 3 tablespoons of flour to 1/2 cup of water.
Stir and slowly pour into simmering gravy. Simmer for several minutes, scooping foam from the top.
Strain and serve.