Hairy Bikers Pot Roast Brisket Recipe

This pot roast brisket is slow-cooked until tender and packed with rich flavors from onions, garlic, and herbs. It’s a perfect comfort meal, served with soft carrots and a delicious sauce. Enjoy it with mashed potatoes, noodles, or crusty bread for a hearty dinner!

Ingredients Needed:

• 4 to 5-pound beef brisket, flat cut or point cut
• 1 to 2 tablespoons extra virgin olive oil
• 3 large onions, sliced
• Salt
• 5 to 6 garlic cloves, minced
• 3 to 4 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 2 cups beef stock
• 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces
• 1 tablespoon mustard, optional

How To Make Pot Roast Brisket Recipe?

1. Prepare the brisket: Trim off large chunks of fat but leave a thin layer. Score the fat in a crisscross pattern. Sprinkle salt over the brisket and let it rest at room temperature for 30 minutes.
2. Sear the brisket: Heat a large ovenproof pot or Dutch oven over medium-high heat. Pat the brisket dry and place it fat-side down in the pot. Cook for 5 to 8 minutes until browned. Flip and cook the other side for a few more minutes.
3. Sauté the onions and garlic: Remove the brisket and set it aside. If needed, add a little olive oil to the pot. Add sliced onions and a pinch of salt, cooking over high heat for 5 to 8 minutes until lightly browned. Stir in minced garlic and cook for 1 to 2 minutes.
4. Simmer the brisket: Preheat the oven to 150°C. Tie the bay leaves, rosemary, and thyme together with kitchen twine. Push the onions to the side and place the brisket in the middle. Pour in the beef stock and add the tied herbs. Bring to a boil, cover the pot, and place it in the oven. Cook for 3 hours, flipping the brisket every hour.
5. Add the carrots: After 3 hours, add the carrots to the pot. Cover and cook for 1 more hour, until the carrots are soft and the brisket is tender.
6. Rest and make the sauce (optional): Remove the pot from the oven. Transfer the brisket to a cutting board and cover it with foil. Discard the herbs. If making a sauce, remove the carrots and half of the onions and cover them. Blend the remaining onions and broth until smooth, adding 1 tablespoon mustard if desired. Keep the sauce warm in a small pot.
7. Slice and serve: Cut the brisket against the grain into ¼ to ½-inch slices. Serve with the onions, carrots, and sauce. Enjoy with mashed potatoes, roasted potatoes, noodles, or polenta.

Recipe Tips:

• Let the brisket rest before cooking: After adding salt, let it sit for 30 minutes before cooking. This helps the salt soak in, making the meat more flavorful.
• Sear the brisket slowly: Cook it fat-side down first over medium-high heat. Let it brown without moving for 5 to 8 minutes to create a deep, rich crust that adds flavor.
• Keep the onions from burning: When cooking them, stir them often, and don’t rush. If they brown too quickly, lower the heat. Burnt onions can make the sauce taste bitter.
• Flip the brisket every hour: This helps it cook evenly and stay juicy. If you don’t flip it, one side may dry out or cook faster than the other.
• Slice the meat correctly: Always cut against the grain (perpendicular to the muscle fibers). This makes the brisket softer and easier to chew. Cutting the wrong way can make it tough and stringy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the brisket cool completely before storing. Place it in an airtight container with some of the sauce to keep it from drying out. Store in the fridge for up to 4 days.
• Freeze: After cooling, slice the brisket and put it in a freezer-safe container with a little broth. Freeze for up to 3 months.
• Reheat: Place the brisket in a pan over low heat with a splash of broth. Cover and warm for 5 to 10 minutes, stirring occasionally until heated through.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 600mg
• Potassium: 750mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 40g

Hairy Bikers Pot Roast Brisket Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

450

kcal

This pot roast brisket is slow-cooked until tender and packed with rich flavors from onions, garlic, and herbs. It’s a perfect comfort meal, served with soft carrots and a delicious sauce. Enjoy it with mashed potatoes, noodles, or crusty bread for a hearty dinner!

Ingredients

• 4 to 5-pound beef brisket, flat cut or point cut

• 1 to 2 tablespoons extra virgin olive oil

• 3 large onions, sliced

• Salt

• 5 to 6 garlic cloves, minced

• 3 to 4 bay leaves

• 1 sprig rosemary

• 1 sprig thyme

• 2 cups beef stock

• 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces

• 1 tablespoon mustard, optional

Directions

• Prepare the brisket: Trim off large chunks of fat but leave a thin layer. Score the fat in a crisscross pattern. Sprinkle salt over the brisket and let it rest at room temperature for 30 minutes.
• Sear the brisket: Heat a large ovenproof pot or Dutch oven over medium-high heat. Pat the brisket dry and place it fat-side down in the pot. Cook for 5 to 8 minutes until browned. Flip and cook the other side for a few more minutes.
• Sauté the onions and garlic: Remove the brisket and set it aside. If needed, add a little olive oil to the pot. Add sliced onions and a pinch of salt, cooking over high heat for 5 to 8 minutes until lightly browned. Stir in minced garlic and cook for 1 to 2 minutes.
• Simmer the brisket: Preheat the oven to 150°C. Tie the bay leaves, rosemary, and thyme together with kitchen twine. Push the onions to the side and place the brisket in the middle. Pour in the beef stock and add the tied herbs. Bring to a boil, cover the pot, and place it in the oven. Cook for 3 hours, flipping the brisket every hour.
• Add the carrots: After 3 hours, add the carrots to the pot. Cover and cook for 1 more hour, until the carrots are soft and the brisket is tender.
• Rest and make the sauce (optional): Remove the pot from the oven. Transfer the brisket to a cutting board and cover it with foil. Discard the herbs. If making a sauce, remove the carrots and half of the onions and cover them. Blend the remaining onions and broth until smooth, adding 1 tablespoon mustard if desired. Keep the sauce warm in a small pot.
• Slice and serve: Cut the brisket against the grain into ¼ to ½-inch slices. Serve with the onions, carrots, and sauce. Enjoy with mashed potatoes, roasted potatoes, noodles, or polenta.

Notes

• Let the brisket rest before cooking: After adding salt, let it sit for 30 minutes before cooking. This helps the salt soak in, making the meat more flavorful.
• Sear the brisket slowly: Cook it fat-side down first over medium-high heat. Let it brown without moving for 5 to 8 minutes to create a deep, rich crust that adds flavor.
• Keep the onions from burning: When cooking them, stir them often, and don’t rush. If they brown too quickly, lower the heat. Burnt onions can make the sauce taste bitter.
• Flip the brisket every hour: This helps it cook evenly and stay juicy. If you don’t flip it, one side may dry out or cook faster than the other.
• Slice the meat correctly: Always cut against the grain (perpendicular to the muscle fibers). This makes the brisket softer and easier to chew. Cutting the wrong way can make it tough and stringy.