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Pot Roast




Source of Recipe


magazine


List of Ingredients




4 lb brisket
2 tbsp oil
1 1/2 to 2 c diced onions, about 3 onions
1 to 2 tsp salt
1 tsp sweet paprika
1/2 tsp granulated garlic powder
1 whole bay leaf
1 1/2 c boiling water

Recipe



In Dutch oven, heat olive oil.
Add meat and brown on all sides.
Add onion and continue stirring while it browns.
When onion starts to brown, add spices and water.
Cover and cook over low heat for 2 hours or until tender.
If desired, slice meat after 1 1/2 hours and then cook for an additional 30 minutes.
May be made a day in advance.
Remove fat before reheating.