Sunday Pot Roast

• 3 tablespoons canola oil
• 1 (4- pound) trimmed beef brisket
• 12 small red potatoes (about 1 pound) halved
• 3 red onions, sliced
• 4 slender carrots, peeled and cut into 2-inch lengths
• 4 slender parsnips, peeled and cut into 2-inch lengths
• 1/4 cup all-purpose flour
• 1 (14.5 ounces) can beef, vegetable, or chicken broth
• 2 cups dry red wine (or substitute additional stock)
• 2 cups water
• 8 sprigs parsley plus 3 tablespoon minced
• 8 tablespoons brown sugar
• 1 bay leaf
• 4 cloves garlic, peeled and halved
• 1 teaspoon salt
• 1/4 freshly ground pepper
• Garnish the platter with minced parsley.

1. Preheat oven to 325u0b0. Heat oil in a 5-quart Dutch oven over medium heat. Add beef and brown on all sides, about 15 minutes; transfer to a platter. Raise heat to medium-high and add potatoes, onions, carrots, and parsnips; cook, stirring, for 10 minutes, or until vegetables are lightly browned on edges. Stir in flour and cook 3 minutes, or lightly browned.
2. Add broth, wine, water, parsley sprigs, brown sugar, bay leaf, garlic, salt, and pepper; bring to a boil.
3. Return beef and juices to Dutch oven, layering beef between vegetables. Cover with a tight-fitting lid, transfer to oven, and cook for 2 1/2 hours, or until beef is very tender.
4. Transfer roast to a cutting board and let stand for 20 minutes. Cut in half along the grain; reserve one half. Remove vegetables from sauce with a slotted spoon, transfer to a bowl, and toss with 2 tablespoons minced parsley. Discard parsley sprigs and bay leaf. Reserve 5 cups sauce.
5. Allow reserved roast and sauce to come to room temperature. Cover and refrigerate for up to five days.
6. Meanwhile, serve remaining pot roast: Slice against the grain into 1/4-inch thick slices. Arrange in the center of a serving platter with vegetables around the edge. Spoon half the remaining sauce over beef; garnish platter with the rest of the minced parsley. Pass remaining sauce at table.

canola oil, trimmed beef brisket, red potatoes, red onions, carrots, parsnips, allpurpose, beef, red wine, water, parsley, brown sugar, bay leaf, garlic, salt, ground pepper, platter

Taken from www.myrecipes.com/recipe/sunday-pot-roast-0 (may not work)