Pot Roast Brisket
This hearty slow-cooked beef brisket recipe promises tender, flavorful meat complemented by a rich sauce and a medley of caramelized onions, garlic, carrots, and Swiss chard. Allow this dish to fill your home with irresistible aromas while preparing to serve a satisfying meal fit for a gathering or a cozy family dinner.
— Constant Cookbook
Ingredients
- 1 flat-cut beef brisket, 4 1/2 to 5 lb., rolled and tied
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 1/2 lb. cipollini onions, peeled
- 4 garlic cloves, smashed
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine, such as Zinfandel
- 2 Tbs. mushroom demi-glace
- 1/4 cup tomato paste
- 1 3/4 cups beef broth
- 3 each fresh rosemary and thyme sprigs, tied in a cheesecloth
- 5 carrots, peeled and cut into 1 1/2-inch pieces
- 2 bunches Swiss chard, stems and large ribs removed, leaves cut into 1-inch strips, blanched and squeezed of excess moisture
Instructions
- Generously season the brisket on all sides with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the olive oil until just smoking. Add the brisket and sear on all sides and ends, 12 to 15 minutes total. Transfer to a platter.
- Add the onions to the insert and cook, turning once, 2 to 3 minutes per side. Add the garlic and stir until fragrant, about 1 minute. Sprinkle with the flour and stir until fragrant, 1 to 2 minutes. Slowly add the wine, stirring constantly. Add the demi-glace, tomato paste, broth and herb bundle and bring to a simmer, then continue to simmer until the liquid is slightly thickened, 3 to 4 minutes.
- Return the brisket, seam side down, to the insert and transfer to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions for 4 hours. Add the carrots, re-cover and cook until the carrots and brisket are fork-tender, 1 to 1 1/2 hours more. Carefully transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 20 to 30 minutes.
- Meanwhile, skim the excess fat off the cooking liquid and set the insert on the stovetop over medium-high heat. Bring to a simmer, then add the chard and simmer until the sauce is slightly thickened, 5 to 8 minutes. Adjust the seasonings with salt and pepper.
- Cut the brisket into slices and spoon the sauce and vegetables on top. Serves 6 to 8.
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