Beef with Prunes and Carrots (Pot Roast Style)

1. 1 Beef brisketpack 800 g ≈ $8.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 220 g
2. 2 Prunespack 200 g ≈ $3.50 35 g
3. 3 Carrots≈ $1.50 per kg 90 g
4. 4 Onions≈ $1.60 per kg 70 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Mustard 12 g
7. 7 Dry red winepack 750 ml ≈ $9.00 60 ml
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the beef¹ dry⁷, then season generously with salt, black pepper, and Dijon mustard.

2. Heat the oil in a Dutch oven over medium-high heat, then sear the beef¹ 2–3 minutes per side until browned.

3. Cut the carrots³ into large chunks, slice the onions⁴ into strips, and crush the garlic⁵ cloves.

4. Arrange the vegetables and prunes² in a baking dish, place the beef¹ on top, and pour in the red wine.

5. Cover tightly with foil and bake at 325°F (170°C) for 2 hours.

6. Remove the foil and bake another 15–20 minutes until the top is lightly browned and the meat is fork-tender.

7. Let the beef¹ rest for 10 minutes, then slice it against the grain.