Braised Beef Roast

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Braised Beef Roast

Proportions? We don't need no......

The roast was about two" thick. I browned it in a big ole deep cast iron skillet (which is almost too heavy to lift with the lid on) in two tbsp of clarified butter and two of olive oil.

I put about a tbsp of minced garlic on the bottom, plopped the browned roast back in, poured in a medium-priced red bordeaux to a little less than halfway up the roast. Then I poured in tomato juice to below the level of the roast. The tomato juice was half juice and half water (because I usually can't stand it straight out of the bottle or can). I put another tbsp of minced garlic on top.

Then it went in the oven on 350°F for about two hours.

J. Gayle
(3/30/10)

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