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Braised Sunday Pot Roast

By admin | February 9, 2010

3 tablespoons unsalted butter

1 1/2 cups chopped onion

1 cup carrots — chopped

1/4 cup vegetable oil

5 pounds beef roast — (chuck, rump or

bottom round) covered with a layer of fat and tied 2 cloves garlic — each cut into

slivers 2 tomatoes — chopped

Bouquet garni parsley — leeks, bay leaf, celery stalk, sprig thyme or 1 teaspoon dried thyme

Salt and pepper

Preheat the oven to 350 degrees.
In a casserole large enough to hold the meat, heat the butter.
When foaming subsides add the onions and carrots and saute for about 10 minutes or until they ta

Topics: Beef |

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