Braised Pot Roast
by Helen W
Posted February 5, 2007

Things to prepare:

One 4 - 5 pounds beef pot roast, any cut
2 - 4 tablespoons unsalted butter
2 teaspoons salt, divided
1 1/2 tablespoon Worcestershire sauce
1 large onion, thinly sliced
1 stick cinnamon*
1 bay leaf
½ teaspoon black pepper
� of a 6 ounce can of tomato paste
� cup dry red wine
flour (for dredging)

* Do not use ground cinnamon in place of the cinnamon stick. It makes the sauce muddy looking. Very unappetizing!

Instructions:

1) Mix about 4 tablespoons of flour with one teaspoon of the salt and the black pepper. Completely coat the meat with the mixture, rubbing the flour mixture into the meat.
2) Heat a Dutch oven (or similar pot with a lid) and add the butter. Brown the meat on all sides in the melted butter. If necessary, add more butter. Add the sliced onions and saut� them until they have softened.
3) Thin the tomato paste with the wine until smooth. Then add the mixture to the pot. Add the bay leaf, cinnamon stick, Worcestershire sauce and the remaining teaspoon of salt. Add enough water to cover the meat.
4) Cover the pot and simmer over low heat until the meat is tender, about two hours. (It may take longer for a larger cut of meat or less time for a smaller cut)
5) Remove the bay leaf and the cinnamon stick and serve the sauce with the sliced meat. Serve with rice or mashed potatoes and a salad.

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