Beef Brisket Pot Roast

Ingredients

• 2 lb beef brisket
• 1½ onion
• 2½ cloves garlic
• ½ sprig fresh thyme
• ½ sprig fresh rosemary
• 2 bay leaves
• 1 cup beef broth
• 1½ carrots
• ½ Tbsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper (optional)
• 1 Tbsp olive oil (optional)

Steps

1. Score the fat cap of the brisket in a cross-hatch pattern, cutting only through the fat. Season the brisket generously with salt.
2. Heat an oven-safe pot or Dutch oven over medium-high heat. Sear the brisket fat-side down for 5-8 minutes until browned, then flip and brown the other side for a few minutes. Remove brisket and set aside.
3. Add chopped onions to the pot and sauté until lightly browned, about 5-8 minutes. Stir in minced garlic and cook for 1-2 more minutes.
4. Preheat oven to 300°F (150°C). Return the brisket to the pot. Add beef broth, bay leaves, rosemary, and thyme. Bring to a simmer on the stovetop.
5. Cover the pot and transfer to the preheated oven. Braise for 2-3 hours, or until the brisket is very tender.
6. Remove brisket from the pot. Skim excess fat from the liquid. Stir in chopped carrots and mustard. Simmer until carrots are tender.
7. Slice the brisket against the grain and serve with the sauce and vegetables. Mashed potatoes make a great side.