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Beef, Chili Pot Roast

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/meats.msnw

List of Ingredients




2-1/2 pound brisket of beef, boned, rolled and tied

1 tablespoon vegetable oil

2 tablespoons butter or margarine

2 large onions, sliced

2 cloves garlic, crushed (optional)

2 carrots, sliced

2 teaspoons chili powder

1 tablespoon tomato paste

2 teaspoons light brown sugar

1-1/2 cups beef broth

1 bay leaf

Salt and pepper to taste


Recipe



1. Preheat the oven to 325 degrees F. Heat the oil and butter in a large heatproof Dutch oven. Add the beef and cook over medium heat for about 10 minutes, turning to brown on all sides. Remove and set aside in a warm place. Drain off all but 2 tablespoons of fat from the pan. Add the onions, garlic and carrots and cook very gently for about 10 minutes, stirring occasionally.

2. Stir the chili powder, tomato paste and sugar into the broth, and add the bay leaf. Pour over the onion and carrot mixture in the pan, stir and bring to a boil. Season to taste.

3. Return the beef to the pan and turn it to coat with sauce. Cover and cook in the oven for about 1-1/2 hours, turning occasionally.

4. Transfer the beef to a warmed serving dish. Discard the string and carve the meat into thick slices. Discard the bay leaf and blot all the fat from the surface of the liquid with a paper towel. Pour into a warmed gravy boat and serve separately with the beef.

From: “Nice ‘N Easy Family Cookbook”, 1987

Serves 4
Calories 730