Beef Brisket Pot Roast

Name: Beef Brisket Pot Roast
Yield: 4 servings
Cuisine: United States
Ingredients: 4-5 pound Beef Brisket; Dash Salt; 3 Onion; 5 cloves Garlic; 1 Sprig Thyme; 1 sprig Rosemary; 4 Bay Leaves; 2 cups beef stock; 3 Large Carrots; 1 Tbsp Mustard; 4 Mashed Potatoes

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Beef Brisket5 lb
Salt
Onion3
Garlic5 cloves
Thyme1 sprig
Rosemary1 sprig
Bay Leaves4
Beef stock2 cups
CarrotsLarge3
Mustard1 tbsp
Potatoes4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

17 steps · 0 min

1
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.
2
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.
3
Salt the brisket well and let it sit at room temperature for 30 minutes.

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