Roast Beast: Theda’s Pot Roast
December 15th 2009 -
Ingredients:
2 Tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 garlic clove, diced
1 bay leaf
3 Tablespoons freshly chopped rosemary leaves
1/4 cup freshly chopped Italian parsley
2 cloves garlic, minced
Salt and freshly ground pepper
One brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)
1 bottle (750 ml) dry red wine
1 1/2 cups chicken stock or low-sodium canned broth
1 1/2 cups milled or crushed Italian plum tomatoes
Directions:
Preheat the oven to 325 degrees.
In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the garlic, carrot, celery, and onion and cook, stirring, until the onion is wilted, about three minutes. Add the bay leaf, rosemary, parsley, garlic and salt and pepper to taste. Place the brisket on top and pour the wine, stock, and tomatoes over the meat.
Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.
