Yankee Pot Roast

Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 3 -4 lbs beef brisket
• 2 tablespoons rough chopped fresh sage (about 10 leaves)
• 8 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 1/2 cup olive oil
• 4 garlic cloves, rough chopped
• 1 1/4 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 2 medium carrots, sliced into 1/4 inch rounds (about 2 cups)
• 5 -6 celery ribs, sliced into 1/2 inch pieces (about 2 cups)
• 2 cups large-dice spanish onions
• 3 garlic cloves, minced
• 4 cups tomato puree
• 4 cups beef stock or 4 cups veal stock
• 2 bay leaves
• 6 new potatoes, quartered (unpeeled)

Recipe

• 1 in a glass baking dish, combine the beef, sage, rosemary, thyme, ¼ cup oil, chopped garlic, ¼ teaspoon of salt and 1 teaspoon pepper; marinate for at least 2 hours or overnight if time permits.
• 2 after meat has been marinated, remove it to a large skillet on high heat.
• 3 cook for 5 minutes on each side, until lightly seared and browned; set it aside on a platter.
• 4 preheat oven to 350°; in a roasting pan placed across two burners, heat the remaining ¼ cup olive oil; saute the carrot, celery, onion, minced garlic, and remaining 1 teaspoon salt and 1 teaspoon pepper for 10 minutes, until the onion is soft.
• 5 add the meat to the vegetables; pour the tomato puree and beef stock over the meat.
• 6 add in the bay leaves and potatoes; bring to a boil, then reduce to a simmer for 10 minutes.
• 7 cover the pan with aluminum foil and place in the oven.
• 8 cook for 2-2 ½ hours, until the meat is tender and falls apart easily.
• 9 remove the meat from the pan; slice the meat, arrange the slices on a serving platter, and pour the broth and vegetables over the meat.