My F&W
quick save (...)

Pot Roast

  • SERVINGS: 12

Richard Avedon, photographer: "This pot roast has been lovingly eaten by 4 generations of Avedons."

Plus: More Beef Recipes and Tips

  1. 1/4 cup vegetable oil
  2. 7 pounds beef brisket
  3. Salt and freshly ground pepper
  4. 3 pounds onions, coarsely chopped
  5. 2 bay leaves
  6. Two 16-ounce cans whole tomatoes, drained and crushed
  7. Two 8-ounce cans tomato sauce
  1. Preheat the oven to 325°. In a nonreactive roasting pan set over two burners, warm the oil over moderately high heat. Season the brisket with salt and pepper and sear it well, about 8 minutes; transfer to a plate. Add the onions to the pan and cook until browned. Set the brisket on top, add 1/2 cup water and the bay leaves; season with salt and pepper. Cover the pan with foil and bake for 1 1/2 hours. Turn the brisket and bake 1 1/2 hours longer. Remove the brisket and slice 1/4 inch thick. Stir the tomatoes and tomato sauce into the onions. Return the meat to the pan, cover with foil and bake for 30 minutes. Season with salt and pepper.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.