Beef Pot Roast

Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 lb<

Method

Procedure

  1. Dry the meat so it will brown more easily. Heat the oil in a brazier over high heat and brown the meat well on all sides. Remove from pan. (Alternative method: Brown meat in a very hot oven.)
  2. Add the mirepoix to the brazier and brown it.
  3. Add the tomato product, the stock, and the sachet. Bring to a boil, cover, and place in