Old Fashioned Pot Roast With Onion Gravy

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 5 -6 lbs first cut briskets of beef
• 1 tablespoon all-purpose flour
• 4 tablespoons vegetable oil
• 6 onions, cut into 1/2 inch rings
• 1 cup celery, chopped
• 4 -6 garlic cloves, peeled and finely chopped
• 1 cup tomato sauce
• 1 cup dry wine
• 1/2 teaspoon thyme (dried)
• 1/2 teaspoon paprika
• 1 bay leaf
• 6 carrots, cut into 1/2 inch slices on the diagonal
• 4 medium potatoes, cut and diced (optional)
• 1 pinch salt (to taste)
• 1 pinch fresh ground pepper (to taste)
• 1 sprig fresh parsley (to garnish)

Recipe

• 1 rinse meat under cold running water; pat dry with paper towels. trim any visible fat, then dust meat with flour.
• 2 in a large dutch oven, over medium-high heat, heat 2 tablespoons oil. add meat and cook
• 3 until browned on underside, 5 to 7 minutes. turn meat and cook until underside is browned, 5 to 6 minutes longer. remove to a plate.
• 4 preheat oven to 325°f add remaining oil to dutch oven and stir in onions. cook until onions begin to soften and color, 4 to 5 minutes. add garlic and cook 1 minute longer add wine and cook down 4 to 5 minute pour in tomato juice, stirring and scraping to pick up any bits from bottom. season with thyme, papnka, and bay leaf. add salt and pepper to taste.
• 5 return beef to pot and add enough water to cover all ingredients. bring to a boil and skim any foam that comes to the surface. cover tightly and cook in the oven until beef is fork-tender, 3 to 3 1/2 hours. add carrots and potatoes to pot and cook until tender, 30 to 60 minute.
• 6 remove dutch oven from the oven and remove cover. if liquid is too thin, remove the beef to a deep serving platter and reduce gravy to thicken slightly. spoon gravy with onions and carrots around beef and garnish with parsley. serve meat carved into ¼ inch slices.