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Beef Brisket Pot Roast

American · Dinner · Easy

Beef Brisket Pot Roast

Total
5 hr
Prep
30 min
Serves
8
Calories
570
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Slow-roasted brisket turns tender in an onion-rich broth with carrots, rosemary and thyme. The cooking juices blend into a smooth mustard gravy.

A covered pot does most of the work for Beef Brisket Pot Roast. The brisket gently braises over onions, which soften enough to blend into the gravy while the carrots go in later to keep their shape.

Leave a thin layer of fat on the meat and allow enough time for tenderness, not just a safe temperature. Slice across the grain so the long muscle fibers become short, easy bites.

HeartySavoryMake AheadComfort FoodGluten-freeDairy-freeNut-freeEgg-freeLow-carbHigh-protein

Method

  1. Heat the oven to 300°F (150°C). Pat beef brisket dry and season with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the fat side for and the other side for until browned. Transfer to a plate.

  2. Leave about 2 tbsp fat in the pot. Cook onions over medium heat for until golden, then add garlic and cook for . Nestle the brisket into the onions and add thyme, rosemary, bay leaves and beef stock.

  3. Bring to a simmer, cover tightly and braise in the oven for , turning the meat halfway through. Add carrots, cover again and cook for more, until a fork enters the brisket easily; its temperature is usually around 200°F, well above 145°F.

  4. Move the meat to a board and rest for . Lift out carrots and half the onions. Discard herb stems and bay leaves, skim excess fat from the juices and blend the remaining onions and broth with Dijon mustard until smooth.

  5. Slice the brisket across the grain. Serve with the carrots, reserved onions and warm gravy.

Forkue tips

  • If the brisket still resists a fork, cover and braise longer; a tight cut needs time for its connective tissue to soften.

Storing and reheating

Refrigerate sliced brisket submerged in gravy for 4 days or freeze for 3 months. Reheat covered at 300°F (150°C) with the carrots alongside until the meat is hot throughout.

Kitchen gear

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Nutrition per serving, estimated

570Calories
47gProtein
12gCarbs
37gFat

Beef Brisket Pot Roast: FAQ

Can I cook it a day ahead?

Yes. Chill the meat in its cooking liquid, lift off the solid fat and slice it cold. Reheat the slices covered in gravy for especially tidy portions.

Why is my brisket tough even though it is cooked?

Brisket needs to pass well beyond its minimum safe temperature before its connective tissue softens. Keep braising gently until a fork enters with little resistance.

How do I store and reheat Beef Brisket Pot Roast?

Refrigerate sliced brisket submerged in gravy for 4 days or freeze for 3 months. Reheat covered at 300°F (150°C) with the carrots alongside until the meat is hot throughout.

How long does Beef Brisket Pot Roast take?

About 5 hr in total: 30 min prep and 4 hr 30 min cooking.

What do I need to make Beef Brisket Pot Roast?

The key ingredients are beef brisket, onions, garlic, thyme, rosemary and bay leaves, plus pantry basics.

Any tips for Beef Brisket Pot Roast?

If the brisket still resists a fork, cover and braise longer; a tight cut needs time for its connective tissue to soften.

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