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Beef Brisket Pot Roast
Beef Brisket Pot Roast
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Prep Time:
35 minutes
Cook Time:
255 minutes
Total Time:
290 minutes
Sear beef brisket, bake with onions and garlic until tender. Freezes well.
Ingredients:
  • 4 to 5 pound (about 2 kg) beef brisket, flat cut or point cut
  • Salt
  • 1 to 2 tablespoons extra virgin olive oil
  • 3 large onions, sliced
  • 5 to 6 garlic cloves, minced
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 to 4 bay leaves
  • 2 cups beef stock
  • 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces
  • 1 tablespoon mustard (optional)
Instructions:
  • Prepare the brisket: Check the brisket for any large chunks of fat and trim them off. Score the fat in parallel lines 3/4-inch apart using a sharp knife, being careful not to cut into the beef. Season the brisket generously with salt and allow it to rest at room temperature for 30 minutes.
  • Thoroughly dry the brisket with a paper towel. Place it fat side down in a hot Dutch oven, and sear for 5 to 8 minutes until the fat side is beautifully browned. Flip and brown the other side. Adjust heat to maintain a steady sizzle.
  • Once the brisket has browned, transfer it from the pot and set it aside. If needed, pour some olive oil into the pot to make a couple tablespoons of fat. Increase the heat to high, add the sliced onions, and sprinkle a bit of salt. Stir often and sauté the onions until they are lightly browned, for about 5 to 8 minutes. Finally, mix in the garlic and cook for an additional 1 to 2 minutes.
  • Preheat your oven to 300°F (150°C).
  • Tie up the bay leaves, rosemary, and thyme with kitchen twine. Place the brisket in a pot surrounded by onions and garlic. Pour in the beef stock and add the herb bundle. Bring to a boil on the stove, then cover and transfer to a 300°F (150°C) oven. Roast for 3 hours, flipping the brisket every hour for even cooking.
  • Add the carrots to the pot, cover, and cook for an additional hour until the carrots are tender and the brisket is falling-apart tender.
  • Remove the tender brisket from the pot and transfer it to a cutting board. Cover it with foil. Discard the herbs.
  • Prepare the optional sauce: If desired, utilize the drippings and a portion of the onions to create a sauce. First, remove the carrots and half of the onions, then cover and set them aside. Next, transfer the remaining ingredients to a blender and blend until smooth. For added flavor, incorporate 1 tablespoon of mustard into the mixture. Transfer the sauce to a small pot to keep warm. Serve over the dish as desired.
  • To present a delicious dish, start by observing the roast's muscle fibers to identify the grain of the meat. Slice the meat perpendicularly to these lines, about 1/4 to 1/2 inch thick, across the grain for maximum tenderness. A durable bread knife is recommended for this step. Accompany the meat with onions, carrots, and gravy. Pair it with mashed, roasted, or boiled potatoes, egg noodles, or polenta for a delightful meal.

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