Brisket Pot Roast Style
Tender, savory, and deeply comforting, this Brisket Pot Roast Style recipe is everything you crave in a hearty, home-cooked meal. Featuring a succulent 3-pound beef brisket seared to perfection, this dish is slow-braised in a medley of rich beef broth, optional red wine, and aromatic herbs like thyme and bay leaves. Vegetables like carrots, celery, onions, and potatoes soak up all the delectable juices, adding layers of flavor and texture to every bite. With just 20 minutes of prep and a transformative 4-hour cook time in the oven, this one-pot wonder becomes fall-apart tender and irresistibly flavorful. Perfect for Sunday dinners or holiday feasts, this easy-to-follow recipe guarantees a soul-warming centerpiece that your family will adore. Serve it with a drizzle of the velvety gravy for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onion
- 4 medium carrots
- 3 medium celery stalks
- 4 large garlic cloves
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 whole bay leaves
- 4 pieces fresh thyme sprigs
- 6 small potatoes
Instructions
Preheat your oven to 325°F (160°C).
Season the brisket generously on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.
Thinly slice the onions, cut the carrots and celery into large chunks, and mince the garlic cloves.
In the same Dutch oven, add the onions, carrots, and celery. Sauté for about 5 minutes until slightly softened. Add the garlic and cook for another 1-2 minutes.
Stir in the tomato paste and cook for an additional minute to deepen its flavor.
Deglaze the pot with the red wine, if using, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes. (If not using wine, skip to the next step.)
Pour the beef broth into the pot and bring it to a simmer. Add the bay leaves and thyme sprigs.
Place the brisket back into the pot, nestling it into the vegetables and broth. Cover tightly with a lid or foil.
Transfer the Dutch oven to the preheated oven and cook for 3 hours.
After 3 hours, remove the pot from the oven and add the potatoes to the mixture, arranging them around the brisket.
Return the pot to the oven and cook for an additional 1 hour, or until the brisket and potatoes are fork-tender.
Remove the thyme sprigs and bay leaves. Slice the brisket against the grain and serve warm with the vegetables and cooking liquid as gravy.
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 12944 mg | 563% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 43.7 g | ||
| Protein | 441.3 g | 883% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 617 mg | 47% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 11465 mg | 244% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
