Saturday, 25 October 2008

Pot Roast - nice autumn supper - (very easy)

Ingredients:
2 - 2.1/2 lbs piece of briskett (seasoned*) - fry over, brown and seal, in hot oil.
Remove from pan and set aside in an ovenproof casserole dish.

Add to pan and saute till softened: ......... (add a little more oil if necessary)
1 medium onion - chopped finely
4 cloves of garlic - chopped/minced
2 or 3 medium tomatoes - chopped coarsely
couple of bayleaves
some fresh or dried, thyme and rosemary

Then add - 1/2 cup of dry white wine - (I used Pineau de Charentes, as I didn't have any white wine near enough to hand! - Pinot is a delicious aperitif - normally! - but then so was the gravy!)
1/2 cup chicken stock and 1/4 cup of water
Cook together for a few minutes.

Pour the sauce over the meat.
Cover and place in a pre-heated oven for at least 2.1/2 to 3 hours - till meat is tender.
Baste from time to time.
Oven - 150 deg. ish - dont let the meat cook too fast. (Can keep on a lowish light when done, but take care not to overcook.)

The sauce is delicious! (meat's not bad either!)
Serve with goodly mashed potatoes and braised red cabbage.
The meat is also very nice cold and thinly sliced in sandwiches.
*taste and - can season at any stage.

3 comments:

Joelle said...

Too funny. I have to show my husband this recipe. He asked about making it this morning and I am soo not a "pot roast" girl.(I said "GO AHEAD" I never have luck. I love to cook. I like to experiment but the last 2 of these... was like Chunky mans style. too thick. maybe just karma... I hated pot roast as a child. haha. so funny I bop on over here & its POT ROAST!
CIAO ~
Joelle XO

BeadBag said...

Joelle - I hate to say this but I feel the same! I love cooking pot roast, but only really like it cold in sandwiches! However, I have to say the 'gravy' with the Pineau in was delicious. It's probably not easy to get hold of everywhere, (or anywhere!) - but Sherry or White Wine is pretty good.
Kindest regards, Shirley I.

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