Tuesday, May 7, 2013

Tasty Tuesday: Fanny Fanwick's Famous Pot Roast

Fanny Fanwick's Famous Pot Roast


A good brisket pot roast is warm and welcoming during the holidays. This family recipe has been passed down through five generations. 

Serves: 8
Prep Time: 10 minutes
Cook Time: 2 1/2 hours





3 to 4 pounds beef brisket 
3 pounds onions, chopped 
1 16-ounce can tomato sauce 
1 bay leaf 
salt, to taste 
1 cup water 
1 to 2 garlic cloves, chopped 

  

Put the brisket in large deep pot or Dutch oven and add the rest of the ingredients.
Bring to a boil over high heat and then reduce the heat so that the liquid simmers. Cover the pot and cook for about 2 1/2 hours or until the meat is tender and cooked through and the gravy tastes rich and oniony. Adjust the heat up or down to maintain the simmer. 

Tip: This is even better when cooked a day ahead of time and refrigerated overnight. Skim any fat, reheat, and serve.

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