Cranberry Pot Roast Brisket
Elevate your comfort food game with this Cranberry Pot Roast Brisket, a mouthwatering blend of savory and sweet flavors perfect for cozy gatherings or holiday feasts. Featuring tender, slow-braised beef brisket infused with the tangy sweetness of whole berry cranberry sauce, this recipe is a delightful twist on a classic pot roast. Colorful root vegetables like carrots, parsnips, and potatoes are cooked to perfection alongside the meat, soaking up the rich, herbaceous broth flavored with garlic, onions, thyme, and rosemary. The result is a hearty, flavor-packed dish that melts in your mouth and is easy to serve family-style, complete with a drizzle of the luscious cranberry-infused sauce. With just 20 minutes of prep and a few hours of hands-off roasting, this one-pot wonder is an effortless way to impress your guests while filling your home with the irresistible aroma of comfort and warmth.
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Recipe Information
Ingredients
- 3 lbs Beef brisket
- 1 tbsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, sliced
- 4 cloves Garlic, minced
- 2 cups Beef broth
- 1 can Cranberry sauce (whole berry)
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 3 medium Carrots, peeled and chopped
- 2 medium Parsnips, peeled and chopped
- 4 medium Potatoes, quartered
- 2 units Bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef brisket dry with paper towels and season generously with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the brisket on all sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside.
Lower the heat to medium and add the sliced onion. Sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth, scraping the bottom of the pot to deglaze and lift any browned bits.
Stir in the cranberry sauce, dried thyme, and dried rosemary until well combined.
Return the brisket to the pot, making sure it is mostly submerged in the liquid.
Add the chopped carrots, parsnips, potatoes, and bay leaves around the brisket.
Cover the pot with a tight-fitting lid and transfer it to the oven.
Roast for 3.5 to 4 hours, basting the brisket and vegetables with the cooking liquid every hour, until the brisket is fork-tender.
Remove the pot from the oven and allow the brisket to rest for 10 minutes before slicing against the grain.
Serve the sliced brisket with the vegetables and spoon the cranberry-infused sauce over the top. Enjoy!
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 31.0 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1466 mg | 31% | |
*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.
