BEEF POT ROAST WITH POTATOES & DILL

2 ½ tbsp flour

1 tsp salt

¼ tsp pepper

4 lb rolled brisket

2 tbsp olive oil

2 onions, diced

3 celery stalks, diced

5 carrots, diced

1 tsp dill seed

1 tsp dried thyme

1 ½ cups red wine

1 cup beef stock

6 potatoes, peeled and cut into large chunks, boiled until just tender

Fresh dill sprigs, to garnish.

Preheat oven to 275F. Mix the flour with the salt and pepper in a shallow dish. Dip the meat into the seasoned flour to coat. Heat the oil in an ovenproof casserole and brown the meat all over. Transfer to a plate. Add the onion, celery, carrots, dill seed, and thyme, and cook for 5 minutes. Return the meat and juices to the casserole.

Pour in the wine and beef stock, enough to reach one-third of the way up the meat. Bring to a boil and cover. Transfer to the oven and cook for 3 hours, turning meat every hour or so. After 2 hours, add the potatoes and more stock if needed.

When ready, transfer the meat and vegetables to a warmed serving dish.

Bring the remaining cooking liquid to a boil and thicken with some Veloutine. Pour the sauce over the meat and vegetables or serve on the side in a gravy boat. Sprinkle with dill sprigs and serve.