Pot Roast / Friptura inabusita de vita

Directions

1.  Rinse and trim meat of excess fat. Set aside.

2.  Make a paste with the oil, water and garlic using either a mortar and pestle or garlic press.

3.  Rub the meat on all sides with the mixture.

4.  In a bowl or plastic bag, marinade the beef in red wine overnight or at least 4 hours. Keep it in the refrigerator if marinating overnight.

5.  When ready to cook, heat beef stock to a boil over a high flame. Once stock reaches a boil, remove from flame. Preheat oven to medium-low.

6.  Place some olive oil into a skillet and heat on a medium-high flame.

7.  Add the meat to the oil and sear the outside edges just until browned (optional).

8.  Transfer the meat and wine into a baking dish with a lid. Add the hot stock, cloves, peppercorns, bay leaf, and a dash of both salt and pepper.

9.  Cover and place in the oven and slow-cook for 3 or 4 hours or until done.

10.   In the meantime, peel and quarter the onions, carrots, potatoes. Set aside.

11.   During the last 45 minutes of cooking, add the vegetables to the baking dish.

12.   Remove from oven when vegetables are tender and meat is thoroughly cooked. Let sit 10 min before carving and serving.

                                                              

Notes: Wednesday night, pot roast night! Even though this takes a while, it is still a great meal, especially when planned the day before or morning of. Leftovers can be made into a tasty stew or Leftover Pie**.

 

Substitutions: Beef/Pork. Beef broth/Beef bouillon.

 

References: *See the Beef broth recipe. **See the Leftover Pie recipe.