Serves 8
260 min
Beef Brisket Pot Roast
Recipe GLPRc7556e27686852
A classic slow-cooked beef brisket pot roast with tender meat, caramelized onions, and aromatic herbs. The beef is seared until golden, then braised low and slow with beef stock, root vegetables, and fresh herbs until the meat becomes fall-apart tender. Rich, savory, and deeply satisfying.
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Ingredients
4-5 pound beef brisket
Salt, to taste
1½ Tbsp Olive oil
3 large onions, sliced
5-6 garlic cloves, minced
1 sprig fresh thyme
1 sprig fresh rosemary
3-4 bay leaves
2 cups beef stock
3-4 large carrots, peeled and cut into 1½-inch pieces
1 Tbsp whole grain mustard
Directions
Preheat your oven to 325°F (163°C). Pat the beef brisket dry with paper towels and season both sides generously with salt.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the beef brisket in the pot and sear for 4-5 minutes per side until deeply browned. Transfer the seared brisket to a plate.
In the same pot, add the sliced onions and cook over medium heat for 8-10 minutes, stirring occasionally, until they soften and begin to caramelize. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the beef stock, stirring and scraping the bottom of the pot to release any browned bits. Add the mustard and stir to combine.
Return the seared brisket to the pot, nestling it among the onions. Add the thyme sprig, rosemary sprig, and bay leaves around and on top of the meat.
Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for 3 to 3½ hours, turning the brisket over halfway through cooking.
After 1½ hours of braising, add the carrot pieces to the pot. Continue braising until the beef is fork-tender and the carrots are cooked through.
Remove from the oven and carefully lift out the beef brisket. Let rest for 10 minutes, then slice against the grain into ¼-inch thick pieces.
Discard the herb sprigs and bay leaves from the braising liquid. If desired, skim any excess fat from the surface. Arrange the sliced brisket on a serving platter, pour some of the braising liquid and vegetables over the meat, and serve hot. The beef internal temperature should reach at least 190°F (88°C) for optimal tenderness.
