heat oven to 325.
Stir together salt, garlic powder and pepper.
Brush olive oil on roast, season all over with spice mixture.
Sear in oil on all sides, 2 minutes per side.
Arrange onions in bottom of dutch oven. Put roast on top. Add onion soup, tomatoes, wine, thyme, mushrooms and carrots. Roast 4-6 hours or until tender, but not falling apart.
Remove from oven and let cool. Refrigerate
over night.
The next day remove meat and over medium-high heat bring to a simmer. Cook uncovered until reduced to 6 cups. in batches puree in blender. Return to pot.
Slice meat and place in juices to warm. Simmer 4-5 minutes.
Originally Submitted
5/2/2016
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