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Brisket Pot Roast In The Oven

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Slow Cooker Brisket with Brown Gravy Recipe Sandra Lee Food Network
Slow Cooker Brisket with Brown Gravy Recipe Sandra Lee Food Network from www.foodnetwork.com

Description

If you’re looking for a classic comfort food recipe, you can’t go wrong with a brisket pot roast. This hearty meal is easy to make, and it will fill your home with a delicious aroma. Brisket is a tougher cut of meat, so it needs to be cooked low and slow to become tender and juicy. The best way to do this is by roasting it in the oven. This brisket pot roast recipe oven will give you tender, flavorful beef that everyone will love.

Prep Time

This recipe requires minimal preparation time. All you need to do is season the beef and vegetables before roasting. Then it’s ready to be put in the oven. After that, you can sit back and let the oven do all the hard work.

Cook Time

This brisket pot roast can take up to 3 and a half hours, depending on the size and thickness of the beef. You’ll want to check the internal temperature of the beef to make sure it’s cooked to your desired doneness. You’ll also want to baste the beef with the pan juices a few times throughout the cooking process to ensure it stays moist and flavorful.

Ingredients

  • 2-3 lb brisket
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 2 carrots, peeled and cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 onion, cut into wedges
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste

Instructions

Preheat the oven to 300°F. Pat the brisket dry with paper towels and season with the salt, pepper, garlic powder, onion powder, paprika, thyme, oregano, and rosemary. Heat the olive oil in a large oven-safe pot over high heat. Once the oil is hot, add the brisket and sear for 2-3 minutes on each side until it has a nice brown crust. Transfer the brisket to a plate.

Add the carrots, celery and onion to the pot and sauté for 5-7 minutes until the vegetables start to soften. Add the beef broth, red wine and tomato paste, stirring to combine. Return the brisket to the pot and bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.

Cook the brisket in the oven for 2-3 hours or until the internal temperature of the beef reaches 145°F. Remove the pot from the oven and let the brisket rest for 10 minutes before slicing. Serve the brisket with the vegetables and pan sauce.

Equipment

  • Large oven-safe pot
  • Lid for the pot
  • Meat thermometer

Notes

You can also use a slow cooker to make this brisket pot roast. Just follow the instructions above and cook the brisket on low for 8 hours or until the internal temperature reaches 145°F.

Nutrition: Per Serving

  • Calories: 681 kcal
  • Protein: 45g
  • Carbohydrates: 10g
  • Fat: 44g
  • Saturated Fat: 18g
  • Cholesterol: 173mg
  • Sodium: 745mg
  • Fiber: 2.7g
  • Sugar: 4g

Recipe Tips

  • Be sure to sear the brisket before cooking it in the oven. This will help to create a flavorful crust on the outside of the meat.
  • Don’t skimp on the vegetables. The carrots, celery and onion will add flavor and moisture to the pot roast.
  • If you want to add more flavor to the pot roast, you can add a few sprigs of fresh rosemary or thyme to the pot.
  • If the pan sauce is too thin, you can thicken it by stirring in a few tablespoons of cornstarch or flour.
  • This brisket pot roast is best served with mashed potatoes, buttered noodles or roasted vegetables.

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