Рецепт Braised Sunday Pot Roast
by Global Cookbook

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	Порций: 8

Ингредиенты

5 lb Beef roast, (chuck, rump or possibly bottom round) covered with a layer of fat and tied
2 x Garlic cloves cut into slivers
2 x Tomatoes minced Bouquet garni (parsley, leeks, bay leaf, celery stalk, sprig thyme or possibly tsp. dry thyme) Salt to taste Freshly-grnd black pepper to taste

Preheat the oven to 350 degrees.
In a casserole large sufficient to hold the meat, heat the butter. When foaming subsides add in the onions and carrots and saute/fry for about 10 min or possibly till they take on some color. With a slotted spoon remove them and reserve for later.
Add in the oil to the casserole and heat over high heat. Add in the beef and brown the meat on all sides; this should take 15 min to get a deep golden brown color. Return the vegetables to the casserole, stuffing them underneath the meat. Add in the garlic, tomatoes, and bouquet garni. Heat the casserole till you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
Cook for 1 hour, turn the meat over, lower the heat to 325 degrees and continue to cook till the beef is tender, another 1 1/2 to 2 hrs.
Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cool potato salad and beef salad next day).
This recipe yields 8 servings.