Beef Brisket Pot Roast

Story behind the dish

Imagine coming home after a long day, the comforting aroma of slowly braised beef filling your kitchen, promising a hearty and tender meal. This classic beef brisket pot roast transforms simple ingredients into a melt-in-your-mouth feast, perfect for sharing with loved ones. Every tender slice and savory gravy tells a story of old-fashioned cooking seasoned with patience and love, turning humble ingredients into a memorable family dinner.

Ingredients

• 4 to 5 pounds beef brisket (about 2.2 to 2.3 kg)
• Dash salt
• 3 large onions, chopped
• 5 cloves garlic, minced
• 1 sprig thyme
• 1 sprig rosemary
• 4 bay leaves
• 2 cups beef stock (16 oz / 473 ml)
• 3 large carrots, cut into chunks
• 1 tablespoon mustard
• 4 large potatoes, mashed

Step-by-step

1. Prepare the brisket for cooking: Check the meat for a layer of fat on one side, and retain it for flavor. Trim away any large chunks of fat that won’t render. Using a sharp knife, score the fat in a cross-hatch pattern with parallel lines about 3/4-inch (1.9 cm) apart, slicing through the fat but not the meat. Season the brisket generously with salt, then let it sit at room temperature for 30 minutes.

2. Sear the brisket: Use an oven-proof, heavy-bottomed pot or a Dutch oven just large enough to hold the brisket and onions comfortably. Pat the meat dry and place it, fat side down, into the hot pot over medium-high heat. Cook for 5–8 minutes until browned and sizzling. Flip the brisket and brown the other side for a few more minutes. If the pan gets too hot, reduce to medium heat.

3. Sauté the onions and garlic: Once the brisket is browned, remove it from the pot and set aside. If needed, add a tablespoon of olive oil to the pot. Add the chopped onions and cook over high heat, stirring often, until lightly browned, about 5–8 minutes. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

4. Return the brisket to the pot, add herbs, stock, and cook in the oven: Tie the bay leaves, thyme, and rosemary together with kitchen twine. Push the onions and garlic to the sides of the pot and nestle the brisket in the center. Pour in the beef stock and add the tied herbs. Bring the liquid to a boil on the stovetop. Cover the pot and transfer to an oven preheated to 300°F (150°C). Cook for 3 hours, turning the brisket every hour for even cooking.

5. Add carrots, continue to cook: After 3 hours, add the carrots to the pot. Cover and cook for another hour, until the carrots are tender and the meat is falling apart.

6. Remove the brisket and herbs: Carefully transfer the brisket onto a cutting board, tent with foil, and discard the herb bundle. Let the meat rest while you prepare the sauce if desired.

7. Make a sauce (optional): For a rich gravy, remove the carrots and half of the onions, covering them to keep warm. Pour the remaining liquid and vegetables into a blender and purée until smooth. Stir in a tablespoon of mustard if you like. Warm the sauce in a small pot until ready to serve.

8. Slice and serve: Look for the natural grain of the meat and slice the brisket across the fibers into 1/4 to 1/2-inch thick slices. Serve with the onions, carrots, and gravy, alongside mashed, roasted, or boiled potatoes, egg noodles, or polenta for a true comfort meal.

Chef’s tips & serving ideas

• For extra flavor, marinate the brisket with herbs and spices overnight before cooking.
• This dish is perfect for weekend dinners or holiday feasts—slow cooking makes it easy to prepare ahead of time, and leftovers are just as delicious the next day!

Closing thoughts

There’s something inherently cozy about a pot roast—it's a weekend ritual that warms both the body and the heart. With its tender meat, flavorful gravy, and comforting vegetables, this beef brisket pot roast is a celebration of simple, honest flavors made extraordinary through patience and care. Gather around the table, spread a little love with each bite, and enjoy a meal that feels like a warm hug on a plate.