Beef Brisket Pot Roast

• Beef brisket4-5 lb
• Saltto taste
• Onions, chopped3
• Garlic cloves5
• Thyme sprig1
• Rosemary sprig1
• Bay leaves4
• Beef stock2 cups
• Large carrots, chopped3
• Mustard (optional)1 tbsp
• Mashed potatoes4 servings

Steps · tap to check off

1. 1Score brisket fat in a cross-hatch pattern, salt well, and rest at room temperature for 30 minutes. 30:00
2. 2Sear brisket in a Dutch oven over medium-high heat, fat-side down first, until browned on both sides; remove meat.
3. 3Sauté onions in the rendered fat until browned (5-8 mins), then add garlic and cook 2 minutes more. 5:00
4. 4Preheat oven to 300°F. Tie herbs together with twine.
5. 5Return brisket to pot with stock and herbs; bring to a boil on the stove.
6. 6Cover and bake for 3 hours, flipping the meat every hour. 3:00:00
7. 7Add carrots and bake 1 more hour until meat is tender; remove brisket and rest under foil.
8. 8Optional: Purée remaining pan drippings, half the onions, and mustard for sauce; slice meat across the grain.