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Here's everything you need for this hearty beef brisket pot roast. You need 35 minutes of prep time and 4 hours and 15 minutes of cooking time for this recipe that makes between eight and 12 servings.

Let's Get Started… 

Ingredients To Gather:

• 4-5 pound beef brisket
• Salt
• 1-2 Tbsp olive oil
• 3 large onions, sliced
• 5-6 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 3-4 bay leaves
• 2 cups of beef stock
• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1 Tbsp mustard (optional)

Directions To Follow:

1. Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want.
2. If there are any large chunks of fat, cut them off and discard them.
3. Large pieces of fat will not be able to render out completely.
4. Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef.
5. Repeat in the opposite direction to make a cross-hatch pattern.
6. Salt the brisket well and let it sit at room temperature for 30 minutes.
7. Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover.
8. Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat.
9. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned.
10. Turn the brisket over and cook for a few minutes more to brown the other side.
11. Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside.
12. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.
13. Add the chopped onions and increase the heat to high.
14. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes.
15. Stir in the garlic and cook 1-2 more minutes.

~*~ Helpful Tips & Tricks ~*~

Next, preheat the oven to 300 degrees Fahrenheit and then tie together the bay leaves, rosemary and thyme using twine. Put the onion and the garlic to the side inside the pot, and then tuck the brisket inside. Add the beef stock and the herbs, bring to a boil on the stove top, and then cover, place in the oven and cook for 3 hours. Flip the brisket every hour to ensure even cooking.

After 3 hours, add the carrots, cover and then cook for another hour or until the carrots are completely cooked and the brisket is so tender it falls apart. Remove the pot from the oven and place the brisket on a cutting board and cover with foil. Remove and discard the herbs. This is the point where you make the sauce if you want to use it. To do this, take out the carrots and half of the onions, and then set them aside and cover them with foil. Take the rest of the ingredients from the pot, add them to a blender, and then puree the mixture until it's smooth. You can also add 1 tbsp. of mustard. Put the sauce into a small pot and keep it warm until you're ready to use it.

Finished!

Now you're ready to serve. Cut the meat across the grain in slices of between 1/4- and 1/2-inch, and then serve with the carrots, onions and gravy. Thanks to the vegetables you add to this brisket, it's practically a meal in itself. However, we also like to pair it with potatoes or pasta for a meal that really sticks to your ribs.

Enjoy!

Article Source: Simply Recipes