A Better Pot Roast
| Yield: | 8 Servings |
| Categories: | Meats |
| 1 | First-cut brisket (5 lb) trimmed of all visible fat | |
| Freshly ground black pepper | ||
| 1/4 | c | Corn oil |
| 8 | Onion(s), thickly sliced separated into rings | |
| 6 | Carrots, peeled cut in chunks | |
| 3 | Garlic clove(s), minced | |
| 2 | Bay leaves | |
| 4 | tb | Tomato paste |
| Salt to taste | ||
| 16 | oz | Can tomatoes, with juice |
| 1 | c | Dry red wine |
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