A Better Pot Roast


A Better Pot Roast

After your slow cooker reaches this simmer point, the remaining time your roast needs depends on its weight and the cut. You can’t overcook it up to the simmer point, but it can happen if you cook it too long after it reaches this point.


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


Procedures :
Note: Make this a day ahead so you can skim off the
fat. Preheat oven to 375? F.
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
?? along with its juices and the vegetables ?? 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

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