You Can Make A Tender Brisket Pot Roast In Half The Time: No Crock Pot Necessary!

Here's everything you need for this hearty brisket. You can serve it with or without sauce, but we prefer the extra flavor you get by making a sauce with it.

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. 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, preheat the oven to 300 degrees Fahrenheit and then put the brisket back into the pot. Add the herbs and the stock, and then bring to a simmer on the stovetop. Cover and cook in the oven for 3 hours, flipping it every hour. After this, add the carrots and cook for 1 hour or until the carrots are completely cooked and the brisket is so tender it falls apart. Next, take the pot out of the oven and place the brisket on the cutting board.

You can either serve the brisket now or make a sauce with it. To make a sauce, take out half of the carrots and onions, and then set them aside and cover with foil. Take the rest of the ingredients from the pot and put them into a blender, then puree until the mixture is smooth. You can add 1 tbsp. of mustard for extra flavor. Put the sauce in a small pot and keep it warm until you're ready to use. Now, slice the meat in inches measuring between 1/2 to 1/4-inch thick and serve with the carrots, onions, and gravy.

Finished!

This beef brisket goes well with a wide variety of side dishes, but we really like it with some rich and creamy mashed potatoes.

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