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| Beef Brisket Pot Roast |
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!
Ingredients :
- 4 to 5 pound (about 2 kg) beef brisket, flat cut or point cut
- Salt
- 1 to 2 tablespoons extra virgin olive oil
- 3 large onions, sliced
- 5 to 6 garlic cloves, minced
- 1 sprig thyme
- 1 sprig rosemary
- 3 to 4 bay leaves
- 2 cups beef stock
- 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces
- 1 tablespoon mustard (optional)
Instructions :
| Prep : 35M | Cook : 812M | Ready in : 4H50M |
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Notes :
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