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Tomato-Braised Brisket Pot Roast

Tomato-Braised Brisket Pot Roast

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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Rest / Chill 20 minutes
Total Time 9 hours 15 minutes
Servings: 10 servings
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 brisket 20 minutes; slice thinly across the grain. Skim sauce; spoon over slices.