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The Ultimate Pot Roast

Pot roast is the ultimate comfort food. With the aromas of a juicy, beefy pot roast simmers in onions, garlic, and veggies, everyone  asks, "When can we eat?"
Print Recipe
Prep Time 55 minutes
Cook Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 people
Ingredients Method

Ingredients
  

  • 4 pounds brisket
  • 2 teaspoons salt divided
  • 2 teaspoons pepper
  • 2 tablespoons canola oil
  • 2 ribs celery ribs chopped
  • 3 cloves garlic minced
  • 2 medium onions cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 tablespoon minced fresh thyme
  • 2 cups reduced-sodium beef broth
  • 1 cup dry red wine or reduced-sodium beef broth
  • 1 pound red potatoes quartered
  • 6 carrots cut into 2-inch pieces
  • 4 parsnips peeled and cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 325°. 
  2. Season brisket with pepper and salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
  3. Add celery, onions, and large pinch of salt to the pan; cook and stir over medium heat until onions are good and browned. Add tomato past, garlic,  bay leaves, and thyme;  stir 1 minute longer.
  4. Add wine to the pan, stirring to loosen browned bits from pan; add  broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Cook, covered, until meat is fork-tender, 2-2-1/2 hours.
  5. Remove roast and vegetables from pan; keep warm. Discard bay leaves and skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half, 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
  6. Serve with vegetables and braising sauce.