Wayne Gisslen

Beef Pot Roast

Preparation info
  • portions:

    12

    portion size: 4 oz 120 g ) meat
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  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 an oven preheated to

Per serving: Calories, 320; Protein, 38 g; Fat, 15 g (45% cal.); Cholesterol, 90 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 70 mg.