Braised Pot Roast

Name: Braised Pot Roast
Ingredients: 3 to 4 lb. brisket or rump of beef; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. paprika; 3 to 4 medium onions, diced; 1/4 c. unbleached all-purpose flour; 1 c. hot water or stock; 3 cloves garlic, minced; 1 carrot, peeled and grated; 2 Tbsp. tomato paste; 1 bay leaf; 2 sprigs each parsley and thyme, tucked into the cavity of a celery rib and tied; 1 1/2 c. red wine; 2 Tbsp. dark brown sugar (optional)

14 ingredients

2 steps

Ingredients

3 to 4 lb. brisket or rump of beef
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
3 to 4 medium onions, diced
1/4 c. unbleached all-purpose flour
1 c. hot water or stock
3 cloves garlic, minced
1 carrot, peeled and grated
2 Tbsp. tomato paste
1 bay leaf
2 sprigs each parsley and thyme, tucked into the cavity of a celery rib and tied
1 1/2 c. red wine
2 Tbsp. dark brown sugar (optional)

Directions

1

Season the meat with salt, pepper and paprika.
2

Place on a shallow baking pan. Strew the onions around the meat and brown in a 425° oven for 15 minutes. Sprinkle with flour and return to the oven for 10 minutes.