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August 12, 2011
Weekend Pot Roast
Hearty Meat Dishes
Prep time:
17 minutescooking time:
32 minutes“Grandma called this Weekend Pot Roast because if you cook it Friday night or Saturday, it feeds the family all weekend.”
Ingredients
Serves 6
- 2 tablespoons vegetable oil
- 1 beef brisket (about 3 pounds)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 to 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 1 (14 1/2-ounce) can stewed tomatoes, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
Directions
1
Heat vegetable oil in a large skillet over medium-high heat. Cook beef in hot oil until browned on all sides, about 3 minutes per side. Sprinkle with paprika, salt, garlic powder and black pepper. Remove beef from saucepan.
2
Add onion to pan drippings. Sauté, stirring continually, until tender, about 2 minutes. Remove onion to a plate.
3
Return beef to the saucepan. Top with the sauteéd onion.
4
Add the tomatoes and carrots. Cook over low heat, covered, until an instant-read meat thermometer inserted in center of beef registers 170ºF, about 21/2 hours.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma had a simple, energy-saving technique, which she discovered when she had to leave the pot roast once to run a lengthy errand. She followed the recipe as it was written, then cooked the beef for only 11/2 hours. She turned off the heat but left the pan on the burner. The beef was tender and done upon her return 2 hours later, and she didn't have to worry about leaving the burner on.
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