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Tomato-Braised Brisket Pot Roast
Andre Lewis

Tomato-Braised Brisket Pot Roast

Brisket stays sliceable while its connective tissue softens in a tomato-onion braise. It is better made a day ahead: chill it in the sauce, lift off the firm fat and slice the cold meat cleanly. Warm those slices gently rather than cooking the brisket for another hour.
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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 flat-cut beef brisket 4 1/2 pounds, fat cap trimmed to 1/4 inch
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 large yellow onions sliced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 15 ounces
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 2 bay leaves

Method
 

  1. Season the brisket with salt and pepper. Brown it in the oil for 5 minutes per side and place it fat-side up in a large slow cooker.
  2. Cook the onions in the skillet for 7 minutes. Add the garlic and tomato paste and cook for 1 minute.
  3. Stir in the crushed tomatoes, broth, Worcestershire, brown sugar and paprika. Scrape the skillet and pour the sauce around the brisket; add the bay leaves.
  4. Cover and cook on low for 8 to 9 hours, until a fork slides into the thickest part easily but the meat is not falling apart. Discard the bay leaves.
  5. Rest the brisket for 20 minutes and slice it thinly across the grain. Skim the sauce and spoon it over the slices, or chill the meat in sauce overnight and reheat gently the next day.