Recipe for A Better Pot Roast

Ingredients for A Better Pot Roast:
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

A Better Pot Roast preparation instruction:
Note: Make this a day ahead
so you can skim off the
fat. Preheat oven to 375øF.
Cover both sides
of brisket with lots of pepper. Over
a medium flame, heat the oil in a
heavy casserole or
roasting dish and brown the brisket on all sides.
Take
the brisket out of the pan and set aside. Add the
onions to the
casserole and cook them over medium-high
heat. As you stir them, scrape
up the brown bits from
the bottom of the casserole. cook the onions for
about
15 minutes, or until they are thoroughly browned. Add
the
carrots, garlic, and bay leaves; stir for another
1-2 minutes. Take the
casserole off the burner and
carefully put the brisket back into its nest
of
vegetables. Coat the brisket on both sides with tomato
paste.
Sprinkle more pepper, and a little salt, over
the tomato paste. Pour the
tomatoes and red wine into
the bottom of the casserole. Cover the
casserole
tightly, first with a layer of foil and then with the
lid.
Let the pot roast cook on the middle rack of the
oven for 3« hours. check
the liquid level in the
casserole frequently; if it gets too low, add a
little
water or beef broth. When the meat is tender, take it
out of
the oven. Keep the meat covered while you cool
it to room temperature.
Then put it in the
refrigerator overnight. The next day, spoon off
all
the solidified fat you can. Discard the bay leaves.
Bring the meat
back to room temperature and reheat it
ÄÄ along with its juices and the
vegetables ÄÄ either
on top of the stove or in the oven. When it's
hot,
slice it on the diagonal and serve with the pan juices
and
vegetables spooned over. Add salt at the table, if
needed.