Braised Pot Roast Of Beef Recette

Comment préparer Braised Pot Roast Of Beef

1. Season the beef generously with salt and pepper.
2. In a large Dutch oven or oven-safe pot, brown the beef on all sides over medium-high heat. Remove the beef from the pot.
3. Add the oil to the pot and sauté the onions, carrots, and celery until softened, about 5-7 minutes.
4. Add the garlic and cook for 1 minute more.
5. Stir in the tomato paste and cook for 1 minute.
6. Pour in the beef broth, red wine, and Worcestershire sauce. Add the thyme and bay leaves.
7. Return the beef to the pot. The liquid should come about halfway up the sides of the roast.
8. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
9. Braised for 220 minutes, or until the beef is fork-tender.
10. Remove the beef from the pot and let it rest for at least 15 minutes before slicing.
11. Skim off any excess fat from the braising liquid.
12. Slice the beef against the grain and serve it with the braising juices spooned over the top. Optional: thicken the juices with a cornstarch slurry for a richer sauce.