Pot Roast

Before you begin

Prep time: 1 - 1.5 hours
Cook time: 2 - 2.5 hours at 350 degrees
Yields:

Additional information:
Delicious potroast from the psych fest

Approximately 6 lbs. brisket of beef, flat cut
Approximately 3 tablespoons vegetable oil
2 medium yellow onions, chopped
1/3 cup Heinz ketchup
1 cup flour seasoned with 1/2 teaspoon salt and 1/2 teaspoon pepper
1 cup dry red wine
1 cup spicy V8 or tomato juice
1 tablespoon olive oil
2 lbs Portobello mushroom caps cut into thick slices; each slice cut into 1/2s or 1/3s
2 boxes frozen baby lima beans, optional

Preheat oven to 350 degrees
In a small bowl, mix onions and ketchup.
Trim excess fat off brisket, and roll brisket in seasoned flour.
Place vegetable oil in heavy Dutch oven large enough to hold brisket, and heat on the stove. Brown brisket on all side, and remove to a platter.
Place onions and ketchup mixture in Dutch oven until onions are soft and starting to brown. Return brisket to Dutch oven. Add wine, juice. Bring to a boil.
Cover Dutch oven with lid and place in oven. Bake until brisket is soft, approximately 2-2.5 hours. Remove from oven and cool.
Meanwhile, heat olive oil in a large frying pan. Saute the mushrooms until they just begin to brown. Remove from heat before they are fully cooked and begin to give up their juices.
When brisket is cool, slice across the grain in thin pieces. Trim fat as necessary. Reduce gravy (boil down until somewhat thickened to concentrate flavors) if you wish. Return meat to gravy and correct seasoning. Add mushrooms.
Refrigerate overnight. Skim off most of fat on top of the pot roast. Add frozen lima beans if desired. Reheat and serve.
Note: The flavor of pot roast improves for a couple of days after cooking. Plan to make it 1-2 days before you serve it.