GERALDINE'S POT ROAST

Geraldine's Pot Roast image

Provided by Molly O'Neill

Categories dinner, project, roasts, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 4- to 5-pound brisket
Salt and freshly ground black pepper
All-purpose flour
4 tablespoons olive oil
2 cups onions, diced
5 cloves garlic, minced
3 cups tomatoes, peeled, seeded and diced
1 teaspoon dried oregano
2 cups red wine
1 1/2 cups beef stock
1 cup green olives, pitted and chopped
1 1/2 teaspoons Dijon mustard
2 tablespoons tomato paste

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.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 44 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 16 grams, Sodium 755 milligrams, Sugar 3 grams, TransFat 0 grams