Brisket Pot Roast
- Brisket Flat, trimmed
- 1 cup Red Wine
- 3 cups Beef Stock/Broth/Bone Broth
- 1-2 Onions, chopped into 1/8ths
- 1 head of Garlic, peeled, lightly smashed
- 8 oz Yukon Gold Potatoes, cut into 1 inch pieces
- 1 lb Carrots, chopped into 2-3 inch chunks
- 1 tbsp Rosemary (fresh), chopped
- 1 tbsp Thyme (fresh), chopped
- 2 tbsp butter
- 2 tbsp flour
- Pre-heat oven to 275* F.
- Trim brisket to desired fat content. Season well with salt and pepper. Peel and chop all the veggies. (1)
- Heat a large Dutch Oven (2) on med-high. Add a bit of oil, then add onions and carrots. Cook until beginning to brown around some edges (refer to pic at bottom to see coloring).
- Add garlic, cook 1-2 minutes to lightly brown the exterior. Remove all veggies to a plate or bowl.
- Add the brisket, fat side down. Sear for ~1 minute per side, building a nice dark crust, then remove (pic at bottom).
- De-glaze the Dutch Oven with wine, scraping all the brown bits off the bottom as you do so. (3)
- Once wine is reduced by at least half and the bottom is scraped clean, add your veggies to the bottom. Place the brisket on top, then add the Beef Stock.
- Bring the liquid to a boil, then add the chopped herbs. Cover and place in the oven.
- Begin checking brisket at the 2 hour mark for tenderness. (4) When you think the brisket has less than an hour left, add potatoes.
- When brisket is tender, typically 3-4 hours total, turn off heat. If you’d like to turn some of the juice into gravy, see recipe below.
- Slice the brisket against the grain, serve with veggies and potatoes. Enjoy!
- Melt butter into a small pot on medium heat.
- Once butter is melted, add flour. Whisk strongly to fully combine, then keep whisking for 1 minute. (5)
- Add the 2 cups of reserved beef broth and whisk strongly to combine, avoiding lumps. Bring to boil, and continue to whisk until you reach your desired thickness. (6)
- Pour into gravy boat or small bowl and enjoy with your meal.
- Use as much of these as you’d like. I love onion so I used 2 of them. I also love garlic which is why I used a whole head. By the end of the dish they are so soft and tender and delicious. If you prefer more carrots or even another root veggie like a turnip, go for it.
- I used the largest Dutch Oven I own. The reason you want a big one is for maximum surface area for the browning process. More contact with the pot will lead to more browning, and more flavor in the long run.
- My pot was still very hot so I removed it from the heat for about 30 seconds before this. It’s going to get very bubbly and steamy but stick with it. Scrape as much of that brown stuff off the bottom as you can, that’s called the fond and it’s all great flavor.
- I checked using a cake tester, tongs to see how much it was pulling apart, and then finally a thermometer. I treated it like BBQ brisket where the target temp is 203*. That’s the most foolproof, and I got mine to 200-202 before I shut it off and let it sit in the Dutch Oven until it was dinner time.
- This part is cooking out that raw flour flavor, and allowing all the flour to soak up some butter. Don’t skip this part as if all the flour isn’t hydrated by fat, it won’t properly thicken the gravy later.
- If you know you want a very thick gravy, either add 1.5 cups of broth, or up the butter/flour amounts to 3 tbsp each. The gravy gets thicker once it comes to a boil and cooks a little. It’ll also thicken up on the table once it’s poured and sitting there.
- This dish leads to very soft carrots. If you’d like them to be firmer and not have that texture, then add them to the dish when you add the potatoes.