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Deckle, Pot Roast II (M, KLP, TNT)
Source: Unknown
Serves: 6 to 8

1 3 to 4 pound deckle
1 large onion, sliced
1 red pepper, sliced
1 green pepper, sliced
4 tbsp. olive oil
Freshly ground pepper
1/2 tsp. coarse salt
1 clove of garlic crushed
1 cup dry red wine
1 large dried bay leaf

In a large Dutch oven, heat oil then brown deckle on all sides. Remove deckle from pan and let rest.

Add sliced vegetables and garlic and sauté in drippings in pan for about 4 minutes, until lightly colored.

Add cup of wine and stir to deglaze pan. Return deckle to pan, and salt, pepper and bay leaf. Bring to light boil, then simmer for about 1-1/2 to 2 hours.

Let cool, then slice against the grain for the most tender and delicious pot roast.

Poster's Notes:
I make it all the time, Pesach and all year round. My family prefers it to brisket.

No one ever believes it is deckle and not brisket.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A