Old Fashioned Pot Roast With Onion Gravy |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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NOTES: 1. Best served with mashed potatoes. 2. This dish is best cooked a day ahead. Refrigerate and skim off congealed fat. Reheat in a 350F oven for 35 to 40 min. Ingredients:
5 -6 lbs first cut briskets of beef |
1 tablespoon all-purpose flour |
4 tablespoons vegetable oil |
6 onions, cut into 1/2 inch rings |
1 cup celery, chopped |
4 -6 garlic cloves, peeled and finely chopped |
1 cup tomato sauce |
1 cup dry white wine |
1/2 teaspoon thyme (dried) |
1/2 teaspoon paprika |
1 bay leaf |
6 carrots, cut into 1/2 inch slices on the diagonal |
4 medium potatoes, cut and diced (optional) |
1 pinch salt (to taste) |
1 pinch fresh ground pepper (to taste) |
1 sprig fresh parsley (to garnish) |
Directions:
1. Rinse meat under cold running water; pat dry with paper towels. Trim any visible fat, then dust meat with flour.
2. In a large Dutch oven, over medium-high heat, heat 2 tablespoons oil. Add meat and cook
3. until browned on underside, 5 to 7 minutes. Turn meat and cook until underside is browned, 5 to 6 minutes longer. Remove to a plate.
4. Preheat oven to 325°F Add remaining oil to Dutch oven and stir in onions. Cook until onions begin to soften and color, 4 to 5 minutes. Add garlic and cook 1 minute longer add wine and cook down 4 to 5 minute Pour in tomato juice, stirring and scraping to pick up any bits from bottom. Season with thyme, papnka, and bay leaf. Add salt and pepper to taste.
5. Return beef to pot and add enough water to cover all ingredients. Bring to a boil and skim any foam that comes to the surface. Cover tightly and cook in the oven until beef is fork-tender, 3 to 3 1/2 hours. Add carrots and potatoes to pot and cook until tender, 30 to 60 minute.
6. Remove Dutch oven from the oven and remove cover. If liquid is too thin, remove the beef to a deep serving platter and reduce gravy to thicken slightly. Spoon gravy with onions and carrots around beef and garnish with parsley. Serve meat carved into 1/4 inch slices.
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