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United StatesMain course

Beef Brisket Pot Roast

Name: Beef Brisket Pot Roast
Total time: 98 min
Yield: 4 servings
Cuisine: United States
Ingredients: 4-5 lb Beef Brisket; dash Salt; 3 Onion; 5 clove Garlic; 1 sprig Thyme; 1 sprig Rosemary; 4 Bay Leaves; 2 cup beef stock; 3 Carrots; 1 tbsp Mustard; 4 Potatoes

This pot roast takes a beef brisket, sears it deeply, then braises it slowly with onions, garlic, and herbs until it's fall-apart tender. The fat cap is scored before searing, helping it render into the rich cooking liquid. Carrots join the pot in the last hour, emerging soft and sweet. You can serve it simply with the braising liquid, or blend some of the drippings and onions into a smooth sauce.

R

Recipes.zone

August 14, 2026

Back1h 38mServes 4

Cook mode

meat

Method

17 steps · 1h 38m total

01
Trim Brisket Fat
On one side of the brisket, you'll find a layer of fat; this is what you want. Trim off any large, thick chunks of fat, as they won't render completely during cooking. Discard these pieces.
02
Score the Fat
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Make sure to slice through the fat layer only, not into the beef itself. Repeat this process in the opposite direction to create a cross-hatch pattern.

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03

Salt and Rest Brisket

Season the brisket generously with salt and let it sit at room temperature for 30 minutes.

04

Prepare Pot

Grab an oven-proof, thick-bottomed pot with a cover, like a Dutch oven. Choose one that's just wide enough to comfortably hold the brisket roast, leaving a little room for the onions.

05

Sear Brisket Fat Side

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.

06

Brown Other Side

Flip the brisket over and cook for a few minutes more, just until the other side is browned.

07

Remove Brisket

Once the brisket is browned on both sides, carefully remove it from the pot and set it aside. You should have a couple of tablespoons of rendered fat left in the pot; if not, add a splash of olive oil.

08

Sauté Onions and Garlic

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.

09

Preheat Oven, Tie Herbs

Preheat your oven to 300°F. Gather the bay leaves, rosemary, and thyme, and tie them together with kitchen twine.

10

Return Brisket, Add Stock

Push the onions and garlic to the sides of the pot, then nestle the seared brisket back in the center. Pour in the beef stock and add the tied bundle of herbs. Bring the stock to a boil on the stovetop.

11

Braise Brisket

Cover the pot tightly and transfer it to the 300°F oven. Cook for 3 hours, flipping the brisket carefully every hour to ensure it braises evenly.

12

Add Carrots, Continue Cooking

After 3 hours, stir in the carrots. Cover the pot again and continue cooking for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

13

Rest Brisket

Once the brisket is falling-apart tender, remove the pot from the oven. Transfer the brisket to a cutting board and cover it loosely with foil to rest. Pull out the herb bundle and discard it.

14

Choose Serving Option

At this stage, you have a choice: you can serve the brisket as is, with the braising liquid, or you can turn the drippings and some of the onions into a smooth sauce. If you're skipping the sauce, move on to slicing.

15

Make Sauce

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.

16

Slice Brisket

Before slicing, take a moment to notice the lines of the muscle fibers in the roast—this is the 'grain' of the meat. Slice the brisket perpendicular to these lines, or across the grain, in 1/4-inch to 1/2-inch slices. Cutting this way helps to tenderize the meat even further.

17

Serve

Serve the sliced brisket with the braised onions, carrots, and the gravy (if you made it). It pairs well with mashed, roasted, or boiled potatoes, egg noodles, or creamy polenta.

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Nutrition

Per serving