May 12, 2010

Weekend Pot Roast

"For-a-Crowd" Recipes, beef, brisket, carrots, main dish, stovetop, tomatoes

Presented by

53 ratings

Prep time: 17 minutes
cooking time 2 hours 30 minutes
Servings: 6 to 8
Partner: Baked Potatoes & Onions

Grandma called this Weekend Pot Roast because if you cook it Friday night or Saturday, it feeds the family all weekend.

Ingredients

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.

Grandma's Secret Trick

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.