Beef Brisket Pot Roast
Beef
Beef
8 servings
589 cal/serving
Instructions
1
Step 1
Trim large fat pieces from the brisket, score the fat in a cross-hatch, salt the brisket and let sit at room temperature 30 minutes
Beef BrisketSalt
2
Step 2
Pat the brisket dry and sear fatty side down in an ovenproof pot until browned, then brown the other side
Beef Brisket
3
Step 3
Remove the brisket; add oil if needed, add chopped onions, sprinkle salt, sauté until lightly browned, stir in garlic and cook 1–2 minutes
OnionSaltGarlic
4
Step 4
Preheat oven to 300°F, tie the bay leaves with rosemary and thyme, nestle the brisket back in the pot, add beef stock and the tied herbs, bring to a boil, cover and transfer to the oven to cook 3 hours, flipping every hour
Beef BrisketBeef stockBay LeavesRosemaryThyme
5
Step 5
Add the carrots, cover and cook 1 hour more until the carrots are tender and the brisket is falling-apart
Carrots
6
Step 6
Remove the brisket to a cutting board, tent with foil and discard the tied herbs
Beef BrisketThymeRosemaryBay Leaves
7
Step 7
Remove the carrots and half the onions and set aside covered, then purée the remaining pot contents until smooth and keep warm
CarrotsOnion
8
Step 8
Stir in mustard to the sauce if using
Mustard
9
Step 9
Slice the meat across the grain into 1/4–1/2-inch slices and serve with the onions, carrots, gravy and mashed potatoes
Beef BrisketOnionCarrotsPotatoes