*  Exported from  MasterCook  *
                          Braised Sunday Pot Roast
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Roast
                 Four Star
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   unsalted butter
    1 1/2  cups          chopped onion
    1      cup           carrots -- chopped
      1/4  cup           vegetable oil
    5      pounds        beef roast -- (chuck, rump or
                         bottom round) covered with a layer of
                         fat and tied
    2      cloves        garlic -- each cut into
    2                    tomatoes -- chopped
                         Bouquet garni parsley -- leeks, bay leaf,
                         celery stalk, sprig thyme or
    1      teaspoon      dried thyme
                         Salt and pepper
 Preheat the oven to 350 degrees. In a casserole large enough to hold the
 meat, heat the butter. When foaming subsides add the onions and carrots and
 saute 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
 Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to
 cook until the beef is tender, another 1 1/2 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).
 Yield: 8 servings
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