| Pot Roast | |
| From the Kitchen of Belle Reiner Diamond |  |
| Ingredients: |
|
| Oil Paprika Brisket, rinsed and patted dry 3-4 large onions, sliced 1 (14 oz.) can diced tomatoes salt pepper |
|
|
Method:
|
|
| In a heavy pan, heat a little oil (about a tablespoon). Sprinkle paprika over surface of meat. Brown in oil over low heat on both sides; remove to large casserole. In same pan, slowly cook onions until soft and have begun to turn golden. Add to meat in casserole, add salt and pepper to taste and pour in can of tomatoes (no other liquid). Cover casserole dish and cook in 325° oven for 2-3 hours until tender. Check every so often to see if you need to add water. Do not allow to cook dry. This will depend on how tight your casserole dish is. If making day before serving (preferable) after about 2 1/2 hours, remove meat, cool, slice and return to dish and refrigerate. Continue cooking next day until tender. | |