Braised Pot Roast
Saturday October 31, 2009 9:41 AM
Ingredients:
How to prepare:
Trim fat from beef. In a large Dutch oven heat oil over moderately high heat. Brown beef on all sides. Transfer to a platter. Add vegetables to pan and saut for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to a pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer about 15 minutes or until beef is very tender. Discard bay leaf. Slice meat and serve with au jus, vegetables and a baked potato. Enjoy!
Shared by: Laurie, TheBAG Lady
- 2 pounds sirloin cut 1 inch thick
- 1 tablespoon olive oil
- 2 onions, cut in eighths
- 8 carrots, cut into 2-inch pieces
- 4 stalks celery
- 1/2 cup red wine vinegar or 1 cup red wine
- 1 1/2 cup beef broth
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/8 teaspoon salt and black pepper
How to prepare:
Trim fat from beef. In a large Dutch oven heat oil over moderately high heat. Brown beef on all sides. Transfer to a platter. Add vegetables to pan and saut for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to a pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer about 15 minutes or until beef is very tender. Discard bay leaf. Slice meat and serve with au jus, vegetables and a baked potato. Enjoy!
Shared by: Laurie, TheBAG Lady
