Basic Pot Roast
Meats: beef brisket, bottom or top round, or chuck eye roast
Tie meat together
Dry and sear large roast in hot pan with EVOO
Poke holes in meat
Stick in garlic
Season/coat with Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating.
Meat in bottom of Braising pan to sear
. Set aside
Cook veggies over meat fond
. Onion, carrot, celery, bell peppers, garlic
. Thyme, bat, peppercorns
. Add 1 TBL flour till browner
. Add 1 1/4 C water ot white wine or stock
. Add a splash of vinegar
Add meat back into pan
Turn every 30-40 minutes
Cook on low for 4-6 hours
Remove meat carefully
. Strain remaining juice from pan
. Add sauce back into pan, toss solids into trash
. Add vegetable to eat . Carrots, turnips, potatoes
Put meat back on top . Cook 45 minutes more
Plate and top with sauce
Sauce
Brandy
Worchestershire
Beef stock
Dijon
Lemon juice
Robert@RobertAndrews.NET
