Pot Roast with Gravy
3 hr 30 min
3 hr 10 min
This is comfort food at its finest and is perfect to serve on a chilly night or for a dinner party. Pot roast is a classic Jewish beef dish made and served for many different holidays. Though it's often served with a gravy made from pan-drippings, we used puréed roasted vegetables, such as onions and carrots, to create a vibrant, healthier sauce. Serve the meat and gravy with roasted potatoes or egg noodles to soak up all of the rich sauce. Leftovers also make for incredible sandwiches throughout the week. Instead of firing up the oven, you can also cook the meat on top of the stove over low heat.
1½ tbsp(s), sweet variety
Dark brown sugar
1 pinch(es), freshly ground
Uncooked lean and trimmed beef brisket
3 pound(s), washed and patted dry
Olive oil cooking spray
2½ pound(s), sliced
3 small, sliced
- Preheat oven to 325ºF.
- In a small bowl, combine paprika, sugar, salt and pepper; rub all over meat.
- Coat a large Dutch oven with cooking spray; place over mediumhigh heat. Sear meat until wellbrowned on outside (including edges), about 3 to 5 minutes per side; remove meat and set aside. Add onions, carrots, bay leaves and water to pot, scraping bottom of pot to incorporate pan drippings. Place meat on top of vegetables and cover tightly; place in oven and cook for 2 hours.
- Remove pot from oven and transfer meat to a cutting board; cut meat into 1/4-inch-thick slices. Keep meat tightly packed so slices are each stacked against one another and it remains in the same shape as before you cut the meat.
- Working in batches, process vegetable mixture in a blender or food processor until smooth. Pour half of pureed gravy back into pot, carefully place meat on top and finish pouring gravy over the meat. Cover pot and place back in oven; cook for 1 more hour.
- Serving size: 4 to 5 slices meat and 125 ml (1/2 cup) gravy.