In this recipe you’ll braise the beef. Braising is an ideal way of cooking tough yet flavourful cuts of meat. The meat is first browned on all sides at a high heat and then simmered in a broth at a lower heat for an extended amount of time. The result is a wonderful, succulent, tender and tasty meal.
3 pounds boneless pot roast (ask the butcher for the best cuts if you are unsure)
2 tablespoons vegetable oil
1 large or 2 medium sized cooking onions, chopped coarsely
2 large carrots, diced
1 celery stalk, diced
2 cloves garlic, minced
2 bay leaves
2 cups chicken stock
Preheat oven to 325° F. Heat oil in Dutch oven to medium heat. Season roast with salt and pepper and brown all sides in Dutch oven. Be patient as this may take 20 minutes. Remove when done and add onions, carrots, celery and garlic to the pot. Sauté until tender, about 5 minutes. Return meat to Dutch oven, add the stock and bay leaves, cover with a tight fitting lid and place in the oven for 3 hours or until meat is very tender. Check on the meat once in a while and baste it if it seems dry. Remove meat and let it stand. Skim off fat from liquid and then serve it with the meat.