• 2.5-3 lb brisket
  • 5 carrots, cut in to 2 inch pieces
  • 3 shallots, chopped
  • 5 garlic cloves, crushed
  • 16 oz bag of mini gold potatoes
  • 3 celery ribs, cut into 2 inch pieces
  • 1/2 cup red wine
  • 3 cups beef broth
  • Weber Steak ‘N Chop seasoning
  • Olive Oil


  1. Preheat oven to 275 degrees Fahrenheit.
  2. Heat 2 tbsp of olive oil in a dutch oven on medium-high heat. Season brisket generously with Weber Steak ‘N Chop seasoning and sear on all sides (1-2 minutes per side.)
  3. Remove brisket and add carrots, garlic, shallots and celery ribs to the dutch oven. Sauté until soft and translucent about 5 minutes.
  4. deglaze the bottom of the pot with red wine, scraping all the bits off the bottom of the pot and allowing the alcohol to cook out (1-2 minutes.)
  5. Add beef broth and bring to a boil. Once it has reached a boil, place the seared brisket on top of the veggies and cover with lid.
  6. Place the covered brisket to the oven and roast for 2 hours.
  7. After 2 hours, add the mini gold potatoes and place back in the oven for another hour.
  8. Remove from oven and serve hot.