Briskets aren’t just made for low and slow smoking; you can also get to that tender and juicy goodness by way of a dutch oven pot roast. Serve this up for Sunday dinner or the holidays!
Brisket is cut up into individual serving sizes for faster cooking and easier serving.
This oven-roasted brisket is deeply flavored with a full-bodied red wine and classic vegetables like potatoes and carrots along with leeks and fresh thyme. It's not smoked, but it's still cooked low and slow.
MUSIC FOR MOOD
WHAT YOU NEED TO MAKE DUTCH OVEN POT ROAST
- Beef Brisket - cut the brisket into individual sized roast chunks before cooking
- Olive Oil
- Yellow Onions
- Leeks
- Garlic Cloves
- Celery
- Red Wine (Malbec or Cab)
- Beef Broth
- Worcestershire Sauce
- Fresh Thyme
- Bay Leaf
- All Spice
- Paprika
- Kosher Salt
- Black Pepper
- Carrots
- New Potatoes
OVEN ROASTED BRISKET COOKING INSTRUCTIONS
Preheat oven to 325 degrees F
Cut the brisket into individual-sized pot roasts. Season the brisket liberally with salt and pepper.
Place dutch oven on the stovetop and heat on medium heat then once hot add olive oil. Add the pot roast chunks and sear well on all sides. Remove and set aside.
Add onions and leeks sautéing 2-3 minutes. Add the garlic and celery and sauce another 1-2 minutes. Add half the spices (paprika, all spice, salt, and pepper) for another 30 seconds of cooking. Goal is to season at each step for deeper more complex flavor.
Add the red wine and deglaze the bottom of the dutch oven. Cook for about 2 minutes before adding the broth, Worcestershire sauce, thyme, bay leaf and the remaining seasoning. Cover with lid then cook in the oven for about 2 hours.
About 10 minutes prior to adding the carrots and potatoes, infuse butter or ghee with fresh thyme and garlic. Just add a tablespoon of ghee/butter to skillet on low heat and then steep the garlic and thyme in it for 5-7 minutes.
Remove the garlic and thyme, increase the heat to medium-high heat then sauté the carrots and potatoes 2-3 minutes. Remove from the skillet and add to the pot roast, return to oven and cook for another 30 minutes. Serve in individual bowls.
BRISKET ROAST RECIPE CONSIDERATIONS
If available by the Point cut brisket which is the fattier thicker cut. Trim it if it is overly fatty.
Cutting the brisket into chunks reduces cook time and makes for easier serving. Cook time will depend on size of the chunks but 2 hours is about the appropriate time give or take a few minutes.
Brown well the meat and the vegetables well. This is the key to maximizing flavor.
Season at every level/phase of cooking. I like to mix my spices together ahead of time and then add pinches here and there as I go.
I use ghee a lot so typically have it on hand. It’s not a requirement, but it does add a lil something extra to the dish flavor wise.
Definitely go with a more full bodied red like a Malbec or Cabernet.
Dutch ovens are great cooking vessels to have on hand. I like their versatility and specifically for brisket roast, you can use it on the stovetop to get that great sear and caramelization then go straight to the oven without fear that the different temperatures will damage the pot.
If you’re in the market for a dutch oven, my recommendation is to choose the best one you can afford. Materials and build matter but checkout this dutch oven buying guide for more details. If available go with one that has a lid with knobby spikes on the interior. These help release condensation back into your braises.
MORE RECIPES
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make this pot roast
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Equipment
- Dutch Oven
Ingredients
- 3 lbs Beef Brisket
- 2 tbsp Olive Oil
- 1 large Yellow Onion sliced
- 3 Leeks sliced (white parts only)
- 6 Garlic Cloves diced
- 2 Celery ribs chopped
- 2 cups Red Wine Malbec or Cab
- 1 cup Beef Broth
- ¼ cup Worcestershire Sauce
- 2 Fresh Thyme sprigs
- 1 Bay Leaf
- 1 tbsp All Spice
- 1 tbsp Paprika
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Ghee or butter
- 3 large Carrots peeled and sliced diagonally ¼ inch thick
- 1 lb New Potatoes halved
Instructions
- Preheat oven to 325 degrees F
- Cut the brisket into 6 individual sized pot roasts. Season the brisket liberally with salt and pepper.
- Place dutch oven on the stovetop and heat on medium heat then once hot add olive oil. Add the pot roast chunks and sear well on all sides. Remove and set aside.
- Add onions and leeks sautéing 2-3 minutes. Add the ¾ of the garlic and celery and saute another 1-2 minutes. Add half the spices (paprika, all spice, salt, and pepper) for another 30 seconds of cooking.
- Add the red wine and deglaze the bottom of the dutch oven. Cook for about 2 minutes before adding the broth, Worcestershire sauce, thyme, bay leaf and the remaining seasoning. Cover with lid then cook in the oven for about 2 hours.
- Heat a large skillet on low heat then add butter/ghee. Once melted add fresh thyme and the remaining ¼ of the garlic heating for 5-7 minutes.
- Increase the heat to medium high heat then sauté the carrots and potatoes 2-3 minutes. Remove from the skillet and add to the pot roast. Cover and return to oven to cook for another 30 minutes.
This is my favourite way of cooking. Low and slow can make any cut of meat taste like a million dollars!
We love Pot Roast and just bought a dutch oven! This was the ultimate comfort dinner and I will be making it again. It was perfectly seasoned, juicy and tender!
This is a great recipe, and it makes the whole house smell amazing! Couple of points on the recipe: In Step 4, "sauce" should be "sauté" and in Step 5, add the meat back in before putting in the oven for 2 hours. Also, I was confused by how much garlic to put in with the celery and how much to reserve for the carrot and potato sauté. (I avoided this one by switching to roasted garlic mashed potatoes instead.) Again, fabulous recipe, thanks so much!
This recipe is going in my file to make as soon as it gets cooler. I never thought of using brisket for a pot roast and can't wait to try it.
Thanks Dawn and great catches. I'll update.
Ooh, interesting! I didn't know that brisket could be cooked like that. I always do mine for like 10-12 hours. ♀️
I love the idea of cutting them up into individual portions! I have no idea why I never thought to do that. Genius!
I love that you went back to the trusted slow cooking in the oven! So many shortcuts nowadays and I still feel the oven produces a better result. Thanks for sharing, this pot roast is definitely being made in my kitchen asap!
lovely recipe. i love slow cooking . The flavors of slow cooked meals are unbeatable. Will try for sure.
With these cooler temperatures this pot roast is absolutely calling my name! That meat looks so perfectly tender. I've never heard of point cut brisket, but I will definitely remember that because a fattier cut definitely is best.
This is THE perfect Sunday night dinner recipe. Slow cooking is one of my favorite methods...a truly comforting and hearty meal for the cooler months ahead.
Wow I am imagining the aroma coming out of that Dutch oven. That brisket would be so tender. I am so craving this now!
Love it!