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.
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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
- Garlic Cloves
- Red Wine (Malbec or Cab)
- Beef Broth
- Worcestershire Sauce
- Fresh Thyme
- Bay Leaf
- All Spice
- Kosher Salt
- Black Pepper
- 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.
make this pot roast
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- Dutch Oven
- 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
- 1/4 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 1/4 inch thick
- 1 lb New Potatoes halved
- 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 3/4 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 1/4 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.