How To make Brisket Pot Roast
Brisket Pot Roast No. 356 Yields 12 Servings
6 lbs brisket, whole 1 cup beef stock, well-
2 tbls beef fat rendered from seasoned
the brisket, or - salt to taste 2 tbls vegetable oil - black pepper, freshly
2 large onions, sliced very ground to taste
thin
Preheat broiler. Place the brisket on a rack in a broiling pan. Broil until the outside is browned on both sides. Preheat oven to 350 degrees. Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole. Saute the onions in the fat. When the onions are brown, stir in the stock. Place the meat in the pan or casserole, cutting it in half if necessary. Cover the pan. Place the pan in the oven. Bake for three to four hours, or until very tender. Allow to cool. Refrigerate overnight. Remove congealed fat from the sauce. Reheat the meat in the sauce. Season with salt and pepper. Slice and serve the meat in the sauce or with sauce on the side.
How To make Brisket Pot Roast's Videos
The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Gordon Ramsay Makes BBQ Brisket With His Daughter
Inspired by his travels through the USA, Gordon Ramsay creates his own version of a classic BBQ brisket in his home. Get more cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Juicy Pot Roast Under for $30
Juicy Pot Roast Under $30
(Have you had Pot Roast??)
•
Ingredients -
FEEDS 6-7 People
Cook 350 F - 2hrs | w/ Veg 1hr 30Min
4 Lb Chuck Roast
1 Large Onion
5 Carrots
1/2 Lb Yukon Baby Potatoes
1/2 Lb Red Potatoes
2 Cups Beef Broth
1 Cup Red Wine (Cabernet Sauvignon)
(If can’t Consume replace with beef broth)
4 Bay Leaves
2 Sprigs Rosemary
2 Whole Garlic
1 Cup Celery
——————
Seasoning
1 Tbsp Kosher Salt
2 Tsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
————————————
Slow Cooker
Cover and cook on high for 6 hours or on low for 8 to 9 hours (Add Carrots and Potatoes half way through)
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How to Make Brisket Pot Roast - Beef Brisket Pot Roast Recipe
Now that fall is here, get back to slow cooking and comfort food with this tender, delectable brisket pot roast. With just a handful of ingredients and a little patience and you can have the best brisket pot roast around. Slow cooking is the trick to fork-tender results, and the jus is quickly finished with just a hit of red wine, for the best stuff you've ever tasted. Throw in a few potatoes and you've got comfort food glory. See how easy it really is!
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How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Beef brisket pot roast
This is a meat lovers’ feast! A top quality beef brisket cooked as a simple pot roast. Just sear the meat before cooking it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. Brisket is a cut of meat from the breast or lower chest and it is highly flavourful and perfect for slow braises. Find the full recipe at :