new pdf beef

This is a scrumptious pot roast and slightly different than my regular weeknight pot roast, which is yummy in its own right. For this one, I cooked it ahead of time, refrigerated it, then skimmed off the fat the next day and reduced the cooking liquid into a thick, rich sauce. I happened to have thrown in peppers and artichokes, but the additions are really secondary to the sauce itself. You could just take the traditional approach and throw in carrots and onions when you start the cooking process if you want to just keep it simple.