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Braised Sunday Pot Roast

 

33

Yield

12

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

3 tablespoons butter, unsalted
1 ½ cups onions
chopped
1 cup carrots
chopped
¼ cup vegetable oil
5 pounds beef roast
2 cloves garlic
slivered
2 each tomatoes
chopped
1 teaspoon thyme
dried
*

Directions

Preheat the oven to 350℉ (180℃).

In a casserole large enough to hold the meat, heat the butter.

When foaming subsides add the onions and carrots and sauté for about 10 minutes or until they take on some color.

With a slotted spoon remove them and reserve for later.

Add the oil to the casserole and heat over high heat.

Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.

Return the vegetables to the casserole, stuffing them underneath the meat.

Add the garlic, tomatoes, bouquet garni.

Heat the casserole until 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℉ (160℃). and continue to cook until the beef is tender, another 1½ to 2 hours.

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 cold potato salad and beef salad next day).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 47654% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 110mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 100g
Vitamin A 41% Vitamin C 9%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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