Braised Short Ribs or Pot Roast

By mitzzy

Onion soup powder, wine, and ketchup. Yup. This is easy to assemble and makes for an extra tender, deeply flavorful shorts rib or a nice, tender, sliceable pot roast. If you prefer stew, use 3 pounds of lean stewing meat to replace the short ribs. Adding potatoes to the meat during the last hour of roasting makes this an all-in-one meal.

Ingredients

• 1 6-pound pot roast or 6 pounds beef short ribs
• salt, pepper, dry mustard
• 2 medium onions, thinly sliced
• 2 medium carrots, trimmed and sliced
• 2 celery ribs, diced
• 1/2 cup water
• 1/2 cup red wine
• 1/2 cup ketchup or a can of tomato soup
• 1 package onion soup mix or beef gravy mix
• 1/2 teaspoon, optional, liquid smoke
• 6-8 large potatoes, quartered

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 F. Place the pot roast or short ribs in a 6-8 quart heavy Dutch oven. Dust with salt, pepper and dry mustard lightly. Sprinkle on celery, onions, carrots, and then add water, wine, ketchup, and onion soup powder. Add liquid smoke if desired, for a smoky taste.

Cover Dutch oven and roast 2 1/2 to 4 hours or until meat is tender. If sauce is evaporating too quickly as meat is braising, add 1/2 cup of water or beef stock. During the last hour of cooking, scatter the potatoes around the meat.

You can chill the meat over night, then skim fat, slice, reheat and serve.

Serves 6-8