David's Recipe for Pot Roast

Very easy.

Main Course, American

  • 4 medium onions
  • 1/2 cup olive oil for sauteing
  • 1 heaping soup spoon 28Bx tomato paste
  • 5 lbs. beef brisket
  • 2 quarts boiling water (Very approximate; see below.)
  • 1 or more diced chili peppers
  • Pinch of salt
  • 1 bay leaf
  1. Cut the onions in half with a crosswise cut, then slice to produce semicircles.
  2. Brown the onions over medium-high heat.
  3. Stir in the tomato paste and continue sauteing for another 2 minutes. Reserve.
  4. If the pieces of beef are very wide, cut them in half so that they will be easier to slice and serve later.
  5. Turn up the heat to maximum, and then brown the beef at least on the two wide sides.
  6. Add the onion mixture and the chilis.
  7. Add water almost to cover.
  8. Add the salt and the bay leaf.
  9. Lower the heat and simmer for 2-3 hours, depending on the beef.
  10. Before slicing, allow the beef to cool at room temperature for 10 minutes.

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