Beef Brisket Pot Roast
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Beef Brisket Pot Roast

A classic American dish featuring tender, flavorful brisket cooked slowly with aromatic vegetables and herbs, resulting in a hearty meal perfect for any occasion.

AmericanOmnivoreDinner
By PantryKing
30 minPrep
~6 hrCook
~7.5 hrTotal
6Servings
550Calories

Ingredients

  • Beef brisket4-5 pound
  • SaltDash
  • Onion3
  • Garlic5 cloves
  • Thyme1 sprig
  • Rosemary1 sprig
  • Bay leaves4
  • Beef Stock2 cups
  • Carrots3 Large
  • Mustard1 Tbsp
  • Potatoes4 Mashed

This Beef Brisket Pot Roast is a comforting dish that showcases the rich flavors of slow-cooked meat combined with tender vegetables. The key to success lies in the slow cooking process, which allows the brisket to become tender and infused with the savory broth and herbs. Serve it with mashed potatoes for a classic pairing that enhances the meal's heartiness.

For added depth, consider making a sauce from the drippings. This enhances the flavor profile and adds a luxurious touch to the dish. Don't forget to slice the meat against the grain for the best texture!

Substitutions

  • Beef Brisket: Use chuck roast or another cut of beef if brisket isn't available.
  • Beef Stock: Chicken or vegetable stock can be used as a substitute.
  • Carrots: Parsnips or turnips can replace carrots for a different flavor.
  • Mustard: Dijon or yellow mustard can be swapped for a similar tangy flavor.

Instructions

  1. Prepare the brisket

    30 min

    Start by trimming any large chunks of fat from the beef brisket, leaving a thin layer for flavor. Score the fat in a cross-hatch pattern, then generously salt the brisket and let it rest at room temperature for 30 minutes.

  2. Sear the brisket

    10 min

    In a Dutch oven, heat over medium-high. Pat the brisket dry, place it fat-side down, and sear for 5-8 minutes until browned. Flip and brown the other side for a few minutes.

  3. Sauté the onions and garlic

    10 min

    Remove the brisket and add chopped onions to the pot with some salt. Cook on high heat for 5-8 minutes until lightly browned, then add minced garlic and sauté for another 1-2 minutes.

  4. Combine and simmer

    15 min

    Preheat your oven to 300°F (150°C). Tie the thyme, rosemary, and bay leaves together with twine. Nestle the brisket back into the pot with the sautéed vegetables, add beef stock, and bring to a simmer on the stovetop.

  5. Cook in the oven

    3 hr

    Cover the pot and place it in the preheated oven. Cook for 3 hours, flipping the brisket every hour to ensure even cooking.

  6. Add carrots and finish cooking

    60 min

    After 3 hours, add carrots to the pot, cover, and continue cooking for another hour until both the carrots and brisket are tender.

  7. Rest the brisket

    10 min

    Remove the pot from the oven and transfer the brisket to a cutting board. Tent with foil to keep warm and discard the herb bundle.

  8. Make sauce (optional)

    15 min

    If desired, blend the remaining drippings and onions to create a sauce. For extra flavor, mix in 1 tablespoon of mustard. Keep warm until ready to serve.

  9. Slice and serve

    10 min

    Slice the brisket against the grain into 1/4 to 1/2-inch thick slices. Serve with the cooked carrots, onions, and sauce, alongside mashed potatoes or your choice of sides.

FAQ

Yes, you can prepare the pot roast a day in advance. After cooking, cool it completely, then refrigerate. Reheat gently before serving.

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