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A Better Pot Roast


A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.








Trans-fat Free, High Fiber


5 pounds beef brisket
first-cut (5 lb), trimmed of all visible fat
1 x black pepper
freshly ground
¼ cup corn oil
8 medium onions
thickly sliced seperated into rings
6 each carrots
3 each garlic cloves
2 each bay leaves
4 tablespoons tomato paste
1 x salt
to taste
16 ounces tomatoes, canned with juice
1 cup red wine


Note: Make this a day ahead so you can skim off the fat.

Preheat oven to 375℉ (190℃).

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 to 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 needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1035g (36.5 oz)
Amount per Serving
Calories 226967% of calories from fat
 % Daily Value *
Total Fat 169g 259%
Saturated Fat 62g 312%
Trans Fat 0g
Cholesterol 522mg 174%
Sodium 652mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 33%
Sugars g
Protein 288g
Vitamin A 315% Vitamin C 64%
Calcium 18% Iron 91%
* based on a 2,000 calorie diet How is this calculated?


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