Beef Brisket Pot Roast

Pat the brisket dry with paper towels. Place it, fatty side down, into the pot set over medium high heat. Cook for 5-8 minutes, listening for a light sizzle, until the fat side is nicely browned.

If the roast seems to be cooking too quickly, reduce the heat to medium. You're aiming for a steady sizzle, not an aggressive sear.

Add the chopped onions to the pot and increase the heat to high. Sprinkle a little salt over them and sauté, stirring often, until the onions are lightly browned, which should take about 5-8 minutes.

Stir in the garlic and cook for another 1-2 minutes, until fragrant.

To make the sauce, remove the carrots and half of the onions from the pot, setting them aside and covering them with foil. Pour the remaining contents of the pot into a blender and purée until the sauce is smooth.

If you like, whisk in 1 tablespoon of mustard. Transfer the sauce to a small pot and keep it warm until serving.