Beef Brisket Pot Roast

Extremely flavourful, Brisket needs to be slowly simmered/braised. Can also be smoked or made into corned beef.

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Cooking Methods

POT ROAST | Recommended

Pat roast dry with paper towel and season. In lightly oiled Dutch oven or stockpot, brown roast using medium-high heat.
Add 1 to 2 cups liquid (such as red wine, broth, canned tomatoes or soup).
Simmer, covered, on stovetop or in 325°F (160°C) oven for 3 hours or until fork-tender. Add chunks of vegetables for final 45 minutes, if desired. Skim fat from sauce and season to taste.

SLOW COOKER | Alternate

Pat roast dry with paper towel and season. Brown roast all over in lighly oiled skillet, using medium-high heat. Transfer to slow cooker.
Fry some sliced onion and minced garlic in the same skillet until lightly browned. Stir in a splash of red wine or broth, scraping up all the browned bits. Stir in a can of condensed mushroom soup; pour over meat.
Cover and slow-cook on LOW for 8 to 10 hours until fork-tender.

TIPS

Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F oven for about 25 minutes.
Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this step without too much sacrifice.

Product Information

NUTRITION

Link to: Beef Quality and Grading

BEEF QUALITY AND GRADING

SAFE FOOD HANDLING TIPS