Beef Brisket in a Pot Roast

How to Make a Delicious Beef Brisket Pot Roast Recipe

If you’re looking for a hearty and satisfying meal that will impress your family and friends, look no further than this beef brisket pot roast recipe.

This classic dish is easy to prepare. Whether cooked in the oven, the slow cooker, or an instant pot, it will fill your home with a mouthwatering aroma and entice everyone.

Plus, you’re bound to have some leftovers which are perfect for making sandwiches, tacos, or salads the next day.

In this article, we’ll show you how to make a beef brisket pot roast, making sure it comes out nice and tender with some flavorsome vegetables on the side.

Upgrade your experience by using some of our premium grass-fed beef, ordered online straight from Steak Club.

 

Table of Contents

  1. Key Takeaways
  2. What is Beef Brisket?
  3. Beef Brisket Pot Roast Ingredients and Recipe
  4. What to Serve with Beef Brisket Pot Roast
  5. Fun Facts about Beef Brisket Pot Roast
  6. Conclusion
  7. Beef Brisket Pot Roast FAQ

Key Takeaways

Topic

Details

What is beef brisket?

A cut of beef from the lower chest of the cow, rich in flavor and fat.

How to cook beef brisket pot roast?

Season the brisket, sear it in a skillet, transfer it to a baking dish or pot, add vegetables, broth, and herbs, and cook in the oven, slow cooker, or instant pot until fork-tender.

What to serve with beef brisket pot roast?

Potatoes, noodles, polenta, bread, green beans, or salad.

What is Beef Brisket?

Beef brisket is a section of beef cut from the lower breast area of the cow. This is a tough piece of meat full of connective tissue, so it needs a low and slow cooking process to make it tender.

Brisket is often used for smoking, barbecuing, or making corned beef, but it can also be braised or roasted in a pot with liquid and vegetables.

Brisket has two parts: the flat cut and the point cut.

The flat cut is flatter and leaner than the point cut and is more readily available at grocery stores. It still has a fat cap on one side, but the meat itself is leaner. This cut is most often used for roasts you intend to slice.

The point cut of the brisket is a fattier cut, with more fat marbling throughout the meat, making it more flavorful and more shreddable.

You can use either cut for this beef brisket recipe, just know that a point cut will be richer and fattier, the flat cut, more lean

For this recipe, we recommend using our premium brisket from our 100% grass-fed beef.

Steak Club is a top-tier online butcher delivery service that offers high-quality, ethically raised, and sustainably sourced meat.

Grass-fed beef has more omega-3 fatty acids, antioxidants, and vitamins than grain-fed beef, and it also has a more natural and delicious flavor.

Plus, you can order your meat online and have it delivered to your door in a convenient and safe way.

49.9989.99 available on subscription
99.99299.99 available on subscription
49.99 available on subscription

Beef Brisket Pot Roast Ingredients and Recipe

Prep Time

Cook Time

Total Time

Servings

Calories

30 minutes

4 hours

Depending on method

4 hours 30 minutes

8

487 kcal/Serving approximately

Ingredients

One 3-4 kg  (6-8-pound ) beef brisket, flat cut or point cut

Salt and black pepper to taste

60 ml (1/4 cup) of vegetable or olive oil

30 ml (2 tbsp) of butter

5 garlic cloves, peeled and smashed

2 medium onions, peeled and sliced

2-4 medium carrots, peeled and chopped

3-4 celery stalks, chopped

3 bay leaves

2 rosemary sprigs

960 ml (4 cups) of beef broth

Optional:

• 240 ml (1 cups) red wine or

• tomato paste, or

• Worcestershire sauce, or

• any other seasoning or sauce of your choice, to taste.

Recipe

  1. Preheat the oven to 163°C (325°F), or set the slow cooker or instant pot to high.
  2. Season the brisket generously with salt and pepper on both sides.
  3. Heat the oil in a large skillet over medium-high heat. Sear the brisket for about 5 minutes per side, or until browned.
  4. Transfer the brisket to a baking dish, a slow cooker, or an instant pot, fat side up.
  5. In the same skillet, cook the garlic, onions, carrots, and celery over medium heat, stirring occasionally, until soft, about 10 minutes.
  6. Add the bay leaves, rosemary, and any other seasonings you like, and cook for another 2 minutes.
  7. If using red wine, add it now and bring to a boil, scraping up the browned bits from the bottom of the pan. If using tomato paste or Worcestershire sauce, stir them in now too. Cook for another 2 minutes
  8. Now pour the vegetable mixture over and around the brisket. 
  9. Add the beef broth to the skillet and bring to a simmer, then pour it around the brisket as well. The liquid should come about halfway up the brisket, but not cover it completely. You can add more broth or water if needed.
  10. Cover the baking dish with foil, or the slow cooker or instant pot with the lid.
  11. Cook until the brisket is tender and can be easily pulled apart with a fork. 88-93°C (190-200°F):
    1. In the oven for 3 to 4 hours, or
    2. In the slow cooker for 8 to 9 hours, or
    3. In the instant pot for 60 to 90 minutes.
  12. Transfer the brisket to a cutting board and let it rest for 10 minutes.
  13. Slice it across the grain and serve with the vegetables and sauce.
49.9989.99 available on subscription
99.99299.99 available on subscription
49.99 available on subscription

What to Serve with Beef Brisket Pot Roast

Beef brisket pot roast is a hearty and satisfying meal on its own, but serving it with some of our favorite side dishes will make it even more delicious and complete.

Here are some ideas of what to serve with your beef brisket pot roast:

  • Potatoes: You can roast, mash, or bake some potatoes to go with the brisket and the sauce. Potatoes are a classic and comforting side dish that will soak up the flavor of the meat and the vegetables.
  • Noodles: You can use egg noodles, butter noodles, or spaetzle to serve with the brisket. Either will be perfect to soak up the delicious sauce of the beef brisket pot roast. Noodles are a great way to add some starch, and they pair well with the tender meat and the savory sauce.
  • Polenta: who could say no to some delicious creamy polenta? A perfect side dish to serve with the brisket and the sauce. Polenta is a cornmeal-based dish that has a smooth and rich texture, and it will complement the beef and the vegetables extremely well.
  • Bread: Some crusty bread, biscuits, or cornbread will always be perfect with the brisket and the sauce. Bread is a simple and easy side dish that will help you scoop up every bit of the sauce and the meat juices, and it will also add some crunch and chewiness to your meal.
  • Green beans: You can steam, sauté, or roast some green beans and serve them with the brisket and the sauce. Green beans are a healthy and fresh side dish that will add some color and crunch to your plate, and they will also balance out the richness of the meat and the sauce.
  • Salad: You can toss some lettuce, tomatoes, cucumbers, and dressing and serve it with the brisket and the sauce. Salad is a light and refreshing side dish that will add some freshness and acidity to your meal, and it will also help you digest the meat and the sauce.
159.99249.99 available on subscription
49.99159.99 available on subscription
59.99119.99 available on subscription

Fun Facts about Beef Brisket Pot Roast

Beef brisket is a popular cut of meat that is used for various dishes, such as barbecue, corned beef, and pastrami.

But how much do you know about this versatile and delicious meat?

Here are some fun facts that you may not have known about beef brisket:

  • Brisket is a primal cut of beef, which means it is one of the first cuts to come off the animal during the butchering process. 
  • Brisket comes from the lower chest or breast of a cow. It is one of the toughest cuts of beef, as it contains a lot of connective tissue and fat. However, when cooked slowly and with enough moisture, it becomes tender, juicy, and flavorful.
  • Brisket is usually cut into two pieces: the first cut, also called the flat, and the second cut, also known as the deckle point. The first cut is leaner and slices neatly, while the second cut is marbled with fat and falls apart when cooked.
  • Brisket has a secret deckle, which is a thin layer of meat that lies between the fat cap and the flat. It is often removed by butchers and sold separately, or used for making ground beef. However, some pitmasters and chefs prefer to leave it on, as it adds more flavor and moisture to the brisket.
  • Brisket has a lot of tough connective tissue, which is made of collagen. Collagen is a protein that gives structure and strength to the meat. When brisket is cooked at a low temperature for a long time, the collagen breaks down into gelatin, which makes the meat moist and tender.
  • Brisket needs to be cooked for a long time, usually for 3 to 4 hours in the oven, or 8 to 10 hours in the smoker. The ideal internal temperature for brisket is between 88-93°C (190-200°F), which is the range where the collagen melts and the fat renders.
  • Brisket needs to rest after cooking, which allows the meat to reabsorb the juices and relax the fibers. The resting time should be at least 15 minutes, but some pitmasters recommend up to an hour or more. The brisket should be wrapped in foil or butcher paper, and kept in a warm place, such as a cooler or an oven.
  • Brisket can be sliced or chopped, depending on the preference and the style of cooking. Slicing is more common for oven-braised brisket, while chopping is more common for smoked brisket. The brisket should be sliced against the grain, which means perpendicular to the direction of the muscle fibers. This makes the meat easier to chew and more tender.
  • Brisket can be flavored with various spices, herbs, sauces, or liquids. Some common seasonings for brisket include salt, pepper, garlic, onion, paprika, cumin, chili, thyme, rosemary, and bay leaves. Some common sauces for brisket include barbecue sauce, mustard, vinegar, ketchup, and Worcestershire sauce. Some common liquids for brisket include beef broth, red wine, beer, water, and apple juice.
  • Brisket may have some health benefits, as it contains high levels of oleic acid, which is a type of monounsaturated fat that can lower bad cholesterol and raise good cholesterol. Brisket also contains protein, iron, zinc, selenium, and vitamin B12, which are essential for various bodily functions.
12.9924.99 available on subscription
17.9919.99 available on subscription
19.9949.99 available on subscription
29.99 available on subscription
15.99 available on subscription
44.99189.99 available on subscription
49.9999.99 available on subscription
19.9979.99 available on subscription

Conclusion

Beef brisket pot roast is a delicious and easy way to enjoy a flavorful cut of meat, with minimal effort and maximum results.

You can cook it in the oven, slow cooker, or instant pot, and serve it with your favorite side dishes.

You can also use the leftovers to make other dishes, such as sandwiches, tacos, or salads.

Get the best brisket from our premium grass-fed beef, ordered directly online from Steak Club. We’re a professional online butcher delivery service that offers high-quality, ethically raised, and sustainably sourced meat.

If you have any questions, comments, or feedback, please feel free to reach out. We’d love to hear from you.

Beef Brisket Pot Roast FAQ

It depends on the method and the size of the brisket, but generally, it takes about:

  • 3 to 4 hours in the oven,
  • 8 to 9 hours in the slow cooker, or
  • 60 to 90 minutes in the instant pot

The best way to check the doneness of the brisket is to use a meat thermometer and insert it into the thickest part of the meat.

The brisket is done when it reaches an internal temperature of 88-93°C (190-200°F), or when it can be easily pulled apart with a fork.

You can store the leftover brisket in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

To reheat the brisket, you can either microwave it in a microwave-safe dish, or bake it in a baking dish covered with foil in a preheated oven at 163°C (325°F) until warm.

Leave a Reply

This website uses cookies to improve your experience