Recipes Main Courses Beef and Veal Pot Roast Brisket

Pot Roast Brisket

Pot Roast Brisket is rated 5.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 330 minutes
Servings: 8

Mushroom demi-glace adds depth of flavor to this beef brisket, which is braised to tender perfection in a slow cooker. Carrots and cipollini onions, a sweet Italian variety, simmer alongside the meat.

Ingredients:

  • 1 flat-cut beef brisket, 4 1/2 to 5 lb., rolled and tied
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 1 1/2 lb. cipollini onions, peeled
  • 4 garlic cloves, smashed
  • 1/4 cup all-purpose flour
  • 1/2 cup dry red wine, such as Zinfandel
  • 2 Tbs. mushroom demi-glace
  • 1/4 cup tomato paste
  • 1 3/4 cups beef broth
  • 3 each fresh rosemary and thyme sprigs, tied in a cheesecloth
  • 5 carrots, peeled and cut into 1 1/2-inch pieces
  • 2 bunches Swiss chard, stems and large ribs removed, leaves cut into 1-inch strips, blanched and squeezed of excess moisture

Directions:

Generously season the brisket on all sides with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the olive oil until just smoking. Add the brisket and sear on all sides and ends, 12 to 15 minutes total. Transfer to a platter.

Add the onions to the insert and cook, turning once, 2 to 3 minutes per side. Add the garlic and stir until fragrant, about 1 minute. Sprinkle with the flour and stir until fragrant, 1 to 2 minutes. Slowly add the wine, stirring constantly. Add the demi-glace, tomato paste, broth and herb bundle and bring to a simmer, then continue to simmer until the liquid is slightly thickened, 3 to 4 minutes.

Return the brisket, seam side down, to the insert and transfer to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions for 4 hours. Add the carrots, re-cover and cook until the carrots and brisket are fork-tender, 1 to 1 1/2 hours more. Carefully transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 20 to 30 minutes.

Meanwhile, skim the excess fat off the cooking liquid and set the insert on the stovetop over medium-high heat. Bring to a simmer, then add the chard and simmer until the sauce is slightly thickened, 5 to 8 minutes. Adjust the seasonings with salt and pepper.

Cut the brisket into slices and spoon the sauce and vegetables on top. Serves 6 to 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Very tender and tasty. Dish a bit of effort. This is a more labor intensive version of a brisket but worth making (prep time of all stages is probably closer to one hour than a 1/2 hr) Ask your supermkt. to do the flat and roll step for you. While the final dish has plenty of non stringy large pieces, you will get parts of the dish literally falling apart. I recommend doubling the amount of carrots and greens, adding one yellow onion diced along with the called for onions. I also threw in a few pounds of red potatoes (chunked). I added the potatoes along with the carrots at the end. I also used Wegman's basic demi glaze and saved over William Sonoma's mushroom demi glaze. This dish will make a ton of meat. Make sure if not using a large crock pot the meat with fit before starting the recipe. The recipe is not clear the heat on the last stage with the carrots. I used high and that worked well on the 2 hour setting. I highly recommend this dish and it freezes well and the left overs tasted good refrigerated for 4 days.
Date published: 2013-11-09
Rated 5 out of 5 by from Delicious! This is so tender and flavorful! I used beef broth instead of the wine and 1/2 cup tomato sauce instead of paste. I also added baby red potatoes. The vegetables are fabulous because they soak up all the flavors from the meat and sauce. Will definitely make this again.
Date published: 2013-06-18
Rated 5 out of 5 by from Wonderful Recipe!! I made this recipe last night for dinner. A++!! The flavor was beautilful and the brisket wonderfully tender. I omitted the red wine and after searing the brisket, cooked it in a cast iron dutch oven in the oven at 350 degrees for 4 hours. Instead of the swiss chard, I served it with mashed red potato and roasted asparagus. The compliments lasted throughout the meal and well after the dishes were washed and put away. This is definitely a winner! Thank you, William-Sonoma!!
Date published: 2013-01-21
Rated 5 out of 5 by from Great recipe For $84, It was a great recipe for new year's dinner. I used an Emile Henry Dutch oven at 350 degrees for 1.75 hrs. Got the beef brisket from whole food and had them trim the fat. it worked great. My wife baked some sliced red potatoes with rosemary olive oil and coarse salt covered on aluminum foil for 20min, a great complement. It served six people Comments to the recipe: Hard to sear the meat with 1tbsp of olive oil. I used about 7-8 tbsp and it worked great. 1.25 hr at 350 degrees, then carrots + 15 min. Add white and portobello mushrooms.
Date published: 2013-01-02
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