Brisket Pot Roast Recipe
Description
Brisket pot roast is a classic American dish. It is a type of slow-cooked beef, usually a cut of beef taken from the chest or shoulder, that is cooked with vegetables and seasonings in a pot roast. This recipe is the perfect comfort food for a chilly winter day. It is easy to make and will leave your family asking for seconds. The flavorful beef and vegetables make this a meal that everyone will enjoy.
Prep Time
Preparing the brisket pot roast will take about 10 minutes. This includes prepping the vegetables and the beef. The prep time may vary depending on the size of the cut of beef and the amount of vegetables you use.
Cook Time
The brisket pot roast should cook for about 4 hours on low heat in a slow cooker. You may need to adjust the cooking time depending on the size of the cut of beef and your slow cooker. Make sure to check the beef with a thermometer to make sure it is cooked through and has an internal temperature of at least 145 F.
Ingredients
- 3-4 lb brisket pot roast
- 2 tablespoons olive oil
- 2 onions, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 cups baby carrots
- 2 stalks celery, chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
1. Heat the olive oil in a skillet over medium-high heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the Worcestershire sauce, thyme, beef broth, and tomato paste to the pan and stir to combine. Bring to a simmer and let cook for about 5 minutes.
3. Place the brisket pot roast in a slow cooker and pour the onion mixture over the top. Add the carrots and celery to the slow cooker and season with salt and pepper.
4. Cover and cook on low heat for 4 hours, or until the internal temperature of the beef reaches at least 145 F.
5. Once the beef is cooked through, remove from the slow cooker and place on a cutting board. Tent with foil to keep warm.
6. In a small bowl, whisk together the flour and 1/4 cup of the cooking liquid from the slow cooker. Pour the mixture into the slow cooker and stir to combine.
7. Cover and cook on high heat for 15 minutes, or until the sauce has thickened.
8. Slice the beef against the grain and serve with the sauce and vegetables.
Equipment
- Skillet
- Slow cooker
- Cutting board
- Small bowl
Notes
This recipe can also be made in a Dutch oven. Preheat the oven to 350F. Follow steps 1-3 above. Place the Dutch oven in the oven and cook for 3 hours, or until the internal temperature of the beef reaches at least 145F. After the beef is cooked through, remove from the oven and tent with foil to keep warm. Follow steps 6-8 above to thicken the sauce and serve.
Nutrition: Per Serving
Calories: 466 | Protein: 37g | Carbs: 8g | Fat: 30g
Recipe Tips
- For extra flavor, add 1/4 teaspoon of smoked paprika or cayenne pepper to the onion mixture.
- To thicken the sauce, add 2 tablespoons of cornstarch to the flour mixture.
- Substitute the beef broth with chicken broth or vegetable broth for a more mild flavor.
- Serve the brisket pot roast with mashed potatoes or egg noodles for a heartier meal.
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