Classic Pot Roast

The title says it all! This is the basic way to make a rich tasting pot roast whose gravy just begs for that mound of mash potatoes or Kasha Varnishkes to soak up the gravy. Although I rarely give you a recipe with garlic powder as an ingredient, this recipe calls for it so that the garlic flavor permeates the dish without adding a bitter, burnt garlic flavor. Besides, this is the way my Mother always made it! Enjoy!

Ingredients

  • 1 4-5 pound piece of brisket or chuck roast
  • 1/4-cup vegetable oil
  • 2 large o­nions
  • 1 teaspoon of salt or to taste
  • Freshly ground black pepper to taste (about 1/4 -1/2 teaspoon)
  • 1 teaspoon or more garlic powder (or 2 teaspoons finally chopped fresh garlic)
  • 4 or more cups boiling water (to almost cover meat)

Preparation Instructions
  1. Slice the o­nions in half lengthwise and then slice each half into thin strips.
  2. Heat the oil in a large pot or Dutch oven for 30 seconds. Add the sliced o­nion and sauté over moderately hot heat until the o­nions are very dark but not yet burnt.
  3. Wash off the meat and pat dry. Add to the large pot and sear o­n all sides. (Searing adds flavor to the gravy and helps prevent the meat from drying out.
  4. Sprinkle the meat with the salt, pepper, and the garlic powder and add enough water to almost cover the meat.
  5. Cover the pot and bring the liquid to a simmer. Reduce the heat to low and cook the meat until the gravy has reduced-it will be thin but will be richly flavored– and the meat is tender. Check for seasonings. Remove the meat and cool the meat and the gravy separately.
  6. An Einbrenne of 2 Tablespoons melted margarine to which 2 Tablespoons of flour has been added and browned may be added to the gravy if a thicker gravy is desired.
  7. Slice the meat when it is cool. If you have the time, chill the meat before slicing because cold meat is easier to cut, and then return the meat slices to the gravy to be re-heated and served.

Additional Notes
This dish, like most meat dishes tastes 10 times better the next day, not to mention the fact that the meat is much easier to slice cold. Potatoes and carrots could be added to the gravy during cooking if you like.
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