Aunt Ruthie's Pot Roast
Makes 12 servings
- 6 lb beef brisket
- 3 lb onion
- 2 heads garlic, minced
- 1 1/2 qt stock, veal preferred but beef is fine
- 8 oz tomato puree
- 1 tsp brown sugar
- 1 tsp paprika
- 2 tsp dry mustard
- 6 fl. oz lemon juice
- 8 oz ketchup
- 6 fl. oz red wine vinegar
- 2 fl. oz worcestershire sauce
- salt, pepper to taste
- oil as needed
In a pot that can be put in the oven, sear brisket on all sides in oil. Remove brisket from pan and lay on a thin layer of onions. Add remaining onions, garlic, tomato paste, and add stock 1/3 - 2/3 up the side of the brisket. Bring to a boil, and place in a preheated 375 degree oven.
About 1/2 hour before the brisket is done, add remaining ingredients and braise until sorority girl.
Once brisket is fork tender, remove, degrease sauce with a paper towel, and adjust for consistency and seasoning. Slice brisket and serve with the sauce.