How To Make Beef Brisket Pot Roast
Impeccably tender and bursting with flavor, this beef brisket is pot roasted to perfection together with spices, onions, garlic, and carrots.
Serves:
Ingredients
- 5lbsbeef brisket,flat cut, or point cut
- salt
- 2tbspextra-virgin olive oil
- 3largeonions,sliced
- 6clovesgarlic,minced
- 1sprigsprig thyme
- 1sprigrosemary
- 4bay leaves
- 2cupsbeef stock
- 3large carrots,peeled, cut into 1½-inch pieces
- 1tbspmustard,optional
Instructions
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On one side of the brisket, there should be a layer of fat, which is needed.
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If there are any large chunks of fat, cut them off and discard them.
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Using a sharp knife, score the fat in parallel lines, about ¾-inch apart.
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Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
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Salt the brisket well and let it sit at room temperature for 30 minutes.
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An ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions will be needed.
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Pat the brisket dry and place it, fatty side down, into the pot and place it on medium-high heat.
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Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. Aim for a steady sizzle, not a raging sear.)
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Turn the brisket over and cook for a few minutes more to brown the other side.
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When the brisket has browned, remove it from the pot and set aside.
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There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.
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Add the chopped onions and increase the heat to high.
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Sprinkle a little salt on the onions.
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Sauté, stirring often, for 5 to 8 minutes until the onions are lightly browned.
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Stir in the garlic and cook for 1 to 2 more minutes.
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Preheat the oven to 300 degrees F.
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Use kitchen twine to tie together the bay leaves, rosemary, and thyme.
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Move the onions and garlic to the sides of the pot and nestle the brisket inside.
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Add the beef stock and the tied-up herbs.
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Bring the stock to a boil on the stovetop.
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Cover the pot, then place in the 300 degrees F oven.
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Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.
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After 3 hours, add the carrots.
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Cover the pot and cook for 1 hour more, or until the carrots are cooked through, and the brisket is falling-apart tender.
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When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board.
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Cover it with foil. Pull out and discard the herbs.
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At this point, the brisket can be served as is, or a sauce with the drippings and some of the onions can be made.
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Slice the meat perpendicular to the ‘grain’ of the, or across the grain (cutting this way further tenderizes the meat), in ¼-inch to ½-inch slices. (A sturdy bread knife works great for slicing roasts.)
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Serve with onions, carrots, and gravy.
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Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.
Recipe Notes
- To make the sauce, remove the carrots and half of the onions, set aside, and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If desired, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.
- Notice the lines of the muscle fibers of the roast. This is the “grain” of the meat.
Nutrition
- Calories: 576.32kcal
- Fat: 44.49g
- Saturated Fat: 17.32g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.68g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 7.25g
- Fiber: 1.76g
- Sugar: 2.69g
- Protein: 35.29g
- Cholesterol: 177.66mg
- Sodium: 681.74mg
- Calcium: 68.88mg
- Potassium: 728.75mg
- Iron: 3.78mg
- Vitamin A: 158.73µg
- Vitamin C: 9.30mg
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