Pot Roast

Name: Pot Roast
Ingredients: 1/4 cup vegetable oil; 7 pounds beef brisket; Salt and freshly ground pepper; 3 pounds onions, coarsely chopped; 2 bay leaves; Two 16-ounce cans whole tomatoes, drained and crushed; Two 8-ounce cans tomato sauce

7 ingredients

11 steps

Ingredients

1/4 cup vegetable oil
7 pounds beef brisket
Salt and freshly ground pepper
3 pounds onions, coarsely chopped
2 bay leaves
Two 16-ounce cans whole tomatoes, drained and crushed
Two 8-ounce cans tomato sauce

Directions

1

Preheat the oven to 325.
2

In a nonreactive roasting pan set over two burners, warm the oil over moderately high heat.
3

Season the brisket with salt and pepper and sear it well, about 8 minutes; transfer to a plate.
4

Add the onions to the pan and cook until browned.
5

Set the brisket on top, add 1/2 cup water and the bay leaves; season with salt and pepper.
6

Cover the pan with foil and bake for 1 1/2 hours.
7

Turn the brisket and bake 1 1/2 hours longer.
8

Remove the brisket and slice 1/4 inch thick.
9

Stir the tomatoes and tomato sauce into the onions.
10

Return the meat to the pan, cover with foil and bake for 30 minutes.
11

Season with salt and pepper.