Geraldines Pot Roast Recipes

GERALDINE'S POT ROAST

Steps:

• Season the brisket with salt and pepper and dust it with flour. In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat. Add the brisket and brown on all sides. Transfer the meat to a plate.
• Add the remaining tablespoon of oil to the pot and reduce the heat to medium low. Add the onions and garlic and cook, stirring, until the vegetables are softened, 3 to 5 minutes. Add the tomatoes, oregano, red wine and stock and bring to a boil.
• Return the meat to the pot, reduce the heat and simmer, covered, for 2 hours. Stir in the olives, mustard and tomato paste, and simmer for an additional hour, until the meat is very tender.
• Transfer the meat to a platter. If the sauce in the pot seems too watery, simmer, uncovered, until it thickens slightly. Season the sauce with the salt and pepper and pour over the meat. Serve immediately.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.