Beef Brisket Pot Roast

Instructions

1. 1

   Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Score the fat in parallel lines, about 3/4-inch apart. Repeat in the opposite direction to make a cross-hatch pattern. Salt the brisket well and let it sit at room temperature for 30 minutes.

2. 2

   Sear the brisket: Using an oven-proof pot or Dutch oven, pat the brisket dry and place it, fatty side down, into the pot on medium high heat. Cook for 5-8 minutes until the fat side is nicely browned. Turn the brisket over and cook for a few minutes more to brown the other side.

3. 3

   Sauté the onions and garlic: Remove the brisket and set aside. Add chopped onions to the pot (adding olive oil if needed) and sauté on high heat until lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.

4. 4

   Return brisket to pot, add herbs, stock, and simmer: Preheat the oven to 300°F. Tie together the bay leaves, rosemary, and thyme with kitchen twine. Move onions/garlic to the side, nestle the brisket in the center, add beef stock and herbs. Bring to a boil on the stovetop, cover, and place in the oven for 3 hours, flipping every hour.

5. 5

   Add carrots, continue to cook: After 3 hours, add the carrots. Cover and cook for 1 hour more, until carrots are cooked and brisket is falling-apart tender.

6. 6

   Remove brisket to cutting board: Take the pot out of the oven, move the meat to a cutting board, and cover with foil. Discard the herb bundle.

7. 7

   Make sauce (optional): Remove carrots and half the onions to keep warm. Purée the remaining pot contents in a blender with 1 tablespoon of mustard until smooth. Keep warm in a small pot.

8. 8

   Slice the meat across the grain: Slice the meat perpendicular to the muscle fibers in 1/4 to 1/2-inch slices. Serve with onions, carrots, gravy, and mashed potatoes.