Pot Roast with Gravy

PersonalPoints™ per serving

Total Time: 3 hr 30 min

Prep: 20 min

Cook: 3 hr 10 min

Serves: 8

Moderate

This is comfort food at its finest and is perfect to serve for a dinner party. Pot roast is a classic Jewish beef dish made and served for many different holidays. Though it's often served with a gravy made from pan-drippings, we used puréed roasted vegetables, such as onions and carrots, to create a vibrant, healthier sauce. Serve the meat and gravy with roasted potatoes or egg noodles to soak up all of the rich sauce. Leftovers also make for incredible sandwiches throughout the week. Instead of firing up the oven, you can also cook the meat on top of the stove over low heat.

Ingredients

1½ tbsp paprika, sweet-variety
1 tbsp dark brown sugar
1½ tsp table salt
1 tsp black pepper, freshly ground
3 lbs uncooked lean and trimmed beef brisket washed and patted dry
3 sprays olive oil cooking spray
2½ pounds uncooked onions, sliced
3 small uncooked carrots, sliced
2 bay leaves
¼ cup water

Instructions

Preheat oven to 325ºF.
In a small bowl, combine paprika, sugar, salt, and pepper; rub all over the meat.
Coat a large Dutch oven with cooking spray; place over medium-high heat. Sear meat until well-browned on the outside (including edges), about 3 to 5 minutes per side; remove meat and set aside. Add onions, carrots, bay leaves, and water to a pot, scraping the bottom of the pot to incorporate pan drippings. Place meat on top of vegetables and cover tightly; place in oven and cook for 2 hours.
Remove pot from oven and transfer meat to a cutting board; cut meat into 1/4-inch-thick slices. Keep meat tightly packed so slices are each stacked against one another and it remains in the same shape as before you cut the meat.
Working in batches, process vegetable mixture in a blender or food processor until smooth. Pour half of the pureed gravy back into the pot, carefully place the meat on top and finish pouring gravy over the meat. Cover pot and place back in oven; cook for 1 more hour.
Serving Size: 4 to 5 slices meat and 1/2 cup gravy.