Brisket Pot Roast

While there are quite a few different cuts that make a great pot roast, I like to use a nice brisket for a tender yet fairly lean result. Here, I show you how to make a pot roast with great flavor and reliable results.

Serves 6 Prep 20m  Cook 3h

INGREDIENTS

• 1 brisket flat, trimmed
• 1 cup red wine
• 3 cups beef stock, broth or bone broth
• 1-2 white onions, cut into wedges
• 1 head garlic, peeled and lightly smashed
• 8 oz Yukon Gold potatoes, chopped into 1-inch pieces
• 1 lb carrots, chopped into 2-inch pieces

• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, as needed

Directions

FOR THE BRISKET:

1. Preheat oven to 275°F.
2. Trim brisket to desired fat content and season well with salt and pepper.
3. Heat some olive oil in a large Dutch oven over medium-high heat. Add onions and carrots. Cook until beginning to brown around some edges.

Credit to: 12tomatoes