Beef Brisket Pot Roast

From the kitchen of Carly

American Sunday-dinner classic: a whole brisket slow-braised in red wine and beef stock with onions, garlic, and herbs until fork-tender. Four hours, mostly in the oven, and the smell alone is worth doing it for. Brisket is better the next day. Cook on Saturday, refrigerate, then slice cold and reheat in the gravy on Sunday.

Beef Brisket Pot Roast
Prep
15 min
Cook
4 hr
Total
4 hr 30 min
Servings
6
Difficulty
medium

Ingredients

6 servings

  • 4 lbbeef brisket (with fat cap)
  • 2 tspkosher salt
  • 3 largeyellow onions, sliced
  • 5garlic cloves, smashed
  • 4fresh thyme sprigs
  • 1fresh rosemary sprig
  • 4bay leaves
  • 2 cupsbeef stock
  • 3 largecarrots, peeled and cut into 2-inch chunks
  • 1 tbspDijon mustard (for optional gravy) (optional)
  • 4 largeyellow potatoes, mashed (to serve)

Instructions

  1. If your brisket has a thick fat cap, trim any large chunks but leave the layer intact. Score the fat in a 3/4-inch crosshatch pattern, cutting only into the fat, not the meat.

  2. Season the brisket all over with the salt. Let it sit at room temperature for 30 minutes.

  3. Heat a Dutch oven or heavy oven-proof pot (just wide enough for the brisket plus the onions) over medium-high heat.

  4. Pat the brisket dry. Place it fat-side down in the dry pot. Cook 6 to 8 minutes, undisturbed, until the fat renders and the surface is deeply browned.

  5. Flip the brisket and brown the other side, 4 to 5 minutes. Move to a plate.

  6. There should be a couple tablespoons of rendered fat in the pot. If not, add a splash of olive oil.

  7. Add the sliced onions and a pinch of salt. Increase the heat to high. Saute 5 to 8 minutes, stirring often, until lightly browned.

  8. Add the smashed garlic. Cook 1 minute more.

  9. Heat the oven to 300°F (150°C).

  10. Tie the bay leaves, rosemary, and thyme together with kitchen twine for easy fishing-out later.

  11. Push the onions to the sides of the pot. Nestle the brisket in the middle. Pour in the beef stock and tuck in the herb bundle.

  12. Bring to a boil on the stovetop, then cover with a tight lid.

  13. Transfer to the oven. Braise 3 hours, flipping the brisket once an hour so it cooks evenly.

  14. Add the carrots. Cover and cook 1 hour more, until the brisket is fork-tender and the carrots are cooked through.

  15. Pull the brisket out onto a cutting board. Tent loosely with foil and rest 15 minutes. Discard the herb bundle.

  16. Optional gravy: lift the carrots and half the onions out and reserve. Pour the remaining liquid and onions into a blender, add 1 tbsp Dijon, and puree until smooth. Warm in a small saucepan.

  17. Slice the brisket against the grain into 1/4-inch slices. Serve with the carrots, onions, gravy if using, and mashed potatoes alongside.

Substitutions
  • beef brisket to chuck roast or short ribs. Chuck roast is more common and works the same way. Short ribs cut to 60 minutes shorter braise time.
  • beef stock to 1 cup beef stock + 1 cup red wine. The wine version is more classic French. Adds bigger flavor; just as good.
  • fresh herbs to 1 tbsp Italian seasoning + 2 bay leaves. When you don't have fresh on hand. Tie the bay leaves, scatter the seasoning.

Pairs well with: Mashed potatoes (essential), egg noodles, or buttered polenta, A glass of cabernet sauvignon or zinfandel, Glazed carrots or roasted Brussels sprouts on the side

Adapted from TheMealDB.