Beef Brisket Pot Roast

Directions

• Trim excess large chunks of fat from the brisket and score the fat layer in a cross-hatch pattern without cutting into the meat.
• Salt the brisket well and let it sit at room temperature for 30 minutes.
• Preheat oven to 300°F (150°C). Use an ovenproof heavy pot or Dutch oven.
• Pat the brisket dry and sear fatty side down in the pot over medium-high heat until browned, 5–8 minutes; brown the other side a few minutes more.
• Remove the brisket and set aside, leaving 1–2 tbsp fat in the pot or add oil if needed.
• Add chopped onions, increase heat to high, sprinkle a little salt and sauté until lightly browned, about 5–8 minutes; add garlic and cook 1–2 minutes.
• Tie bay leaves, thyme and rosemary together with kitchen twine and nestle the brisket back into the pot, pushing onions and garlic to the sides.
• Pour in beef stock and add the tied herbs, bring to a simmer on the stovetop.
• Cover the pot and transfer to the preheated oven; cook 3 hours, flipping the brisket carefully every hour.
• After 3 hours add carrots to the pot, cover and continue cooking 1 more hour or until carrots are tender and brisket is falling-apart tender.
• Remove brisket to a cutting board, tent with foil and discard herbs.
• Optional: for gravy remove carrots and half the onions and set aside; blend remaining pot contents until smooth, stir in 1 tbsp mustard if desired, warm the sauce.
• Slice the brisket across the grain into 0.25–0.5 inch (0.6–1.3 cm) slices and serve with onions, carrots, gravy and mashed potatoes or preferred sides.