Garlic, Dill & Horseradish Braised Pot Roast or Brisket

Delicious braised pot roast or brisket recipe. Perfect for the Jewish holidays or Sunday night dinner. File this one under "Damn, I'm good."

Servings

Chuck or Bottom Roast or Brisket (.5 lbs per person)
1 cup Sherry wine
3 sprigs dill chopped
2 tbsp prepared white horseradish find in the refrigerated aisle
1 tsp salt
1 tsp ground black pepper
1 tbsp Spank It Kopita Grecian Blend or create an equal mix of parsley, oregano, dill with a pinch of coriander
1 tsp paprika
1 bay leaf
1 tsp garlic powder
olive oil
5 cloves garlic sliced
1/4 onion sliced
3 tbsp red wine vinegar
1 cup beef broth
2 tbsp butter
flour

In a large bowl, mix the sherry, dill, horseradish salt, pepper, Spank It Kopita Grecian blend or substitute spices, paprika, bay leaf, garlic powder and mix. Place the meat in the bowl and marinate for at least an hour but overnight is good too.
In a large, deep, coverable frying pan, heat the olive oil and saute onion and garlic with a pinch of salt and pepper on medium high heat for about two minutes until onion becomes translucent. Then brown each side of the beef. Pour the marinade over the beef. Add 3 tbsp of red wine vinegar and beef broth. Cover tightly and bring to a slow boil. Bring heat to low/medium low and bring to a simmer. Simmer meat for 5 hours.- You can also transfer to a coverable, oven safe dish and heat in oven at 300 degrees for 5 hours as well.
Remove meat carefully and place on a plate. Cover with tinfoil and let rest for 5-10 minutes. In the pan, add butter and two tbsp of flour and stir thoroughly . Cover and heat for another five to ten minutes until thick and smooth, stirring occasionally. This will be used as a gravy.
Slice meat against the grain and drizzle gravy on top. Serve it bit@h.

In a large bowl, mix the sherry, dill, horseradish salt, pepper, Spank It Kopita Grecian blend or substitute spices, paprika, bay leaf, garlic powder and mix. Place the meat in the bowl and marinate for at least an hour but overnight is good too.
In a large, frying pan, heat the olive oil and saute onion and garlic with a pinch of salt and pepper on medium high heat for about two minutes until onion becomes translucent. Transfer everything (including onion and garlic) to crockpot.
Pour the marinade over the beef. Add 3 tbsp of red wine vinegar and beef broth. Cover tightly and put heat to medium low (6 hours).
Remove meat carefully and place on a plate. Cover with tinfoil and let rest for 10 minutes.
Meanwhile, add butter and two tbsp of flour to the braising liquid and stir thoroughly. Cover and simmer for another five to ten minutes until thick and smooth, stirring occasionally. This will be used as a gravy.
Slice meat against the grain and drizzle gravy on top. Serve it bit@h.