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Here's everything you need for this succulent beef brisket pot roast. This generous recipe makes between 8 and 12 servings. This makes an entire meal so you do not have to worry about making anything else.

Let's Get Started… 

Ingredients To Gather:

• 4-5 pound beef brisket
• 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. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. 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 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.
Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)
Turn the brisket over and cook for a few minutes more to brown the other side.
3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil. Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.

Next, heat the oven to 300 degrees Fahrenheit, and then use kitchen twine to tie together the thyme, rosemary and bay leaves. Take the onions and garlic and place them in the sides of the pot and add the brisket, and then add the beef stock and the herbs. Bring to a boil on the stove, and then cover and cook in the oven and cook for 3 hours, turning the brisket every hour for even cooking.

After that, add the carrots, and then cover the pot and cook for another hour or until the carrots are completely cooked and the meat is tender enough that it falls apart. Then, remove the pot from the oven and transfer the brisket to a cutting board and cover with foil, throwing away the herbs. Serve the brisket as is or make a sauce to go with it.

If you want to make a sauce, start by taking half of both the carrots and the onions and cover with foil. Then, put the rest of the ingredients in a blender and puree until smooth. Pour the mixture into a small pot, keeping it warm until you're ready to use it. When you're ready to serve the meat, cut it across the grain in slices of between 1/4-inch and 1/2-inch and serve with the onions and carrots, along with gravy.

Find Out How We Make The Perfect Bowl Of Mashed Potatoes Every Single Time Without Fail!

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That sounds so hearty and delicious. This brisket goes well with pretty much anything, including a vegetable on the side or maybe a salad. However, we especially like it with potatoes — boiled, mashed or roasted all complement it and make for a an exceptionally hearty meal.

Enjoy!

Article Source: Simply Recipes

Photo Source: Ths.GardenWeb