Slow-Roasted Brisket with Hearty Vegetables
Yields
4 ServingsPrep Time
20 minutesCook Time
3 hoursTotal Time
30 hours 20 minutes
Ingredients
- 2 tbsp olive oil
- 2.5–3 lb brisket or chuck roast
- 3 tbsp Weber® Steak 'N Chop™ Seasoning, divided
- 5 carrots, cut into 2-inch pieces
- 3 shallots, chopped
- 5 garlic cloves, crushed
- 3 celery ribs, cut into 2-inch pieces
- 2 tbsp tomato paste
- 3 cups beef broth
- 16 oz bag of mini gold potatoes
- Chopped fresh parsley, for garnish
A classic pot roast recipe that’s bursting with flavor from Weber® Steak 'N Chop™ Seasoning and slow-cooked to tender perfection. Carrots, celery, and mini potatoes make this a hearty, comforting dish for any occasion.
Directions
- Preheat and Sear: Preheat grill or oven to low heat 275°F–300°F.
- Heat olive oil in a Dutch oven over medium-high heat. Season brisket with 2 tbsp Weber® Steak 'N Chop™ Seasoning and sear on all sides, 1–2 minutes per side. Remove brisket and set aside.
- Sauté Vegetables and Deglaze: Add carrots, shallots, garlic, and celery to the Dutch oven. Sauté for 5 minutes until softened. Stir in tomato paste and cook for 1–2 minutes. Pour in beef broth, scraping the bottom to loosen browned bits.Bring to a boil.
- Cook Brisket: Return the seared brisket to the pot, placing it on top of the vegetables. Cover with the lid and roast in the oven for 2 hours.
- Add Potatoes and Finish Cooking: After 2 hours, add mini gold potatoes to the pot. Cover and roast for an additional hour, or until the brisket and potatoes are fork-tender.
- Rest, Slice, and Serve: Remove the pot roast from the oven and let rest for 10–15 minutes. Slice brisket against the grain. Garnish with fresh parsley and serve hot with vegetables and broth.
Tips & Tricks
- For a richer sauce, remove the brisket and vegetables after cooking, and reduce the cooking liquid on the stovetop. Whisk in a cornstarch slurry or a knob of butter for a silky consistency. Always slice the brisket against the grain for tender, juicy slices.
