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Pot Roasted Beef Brisket

Pot Roasted Beef Brisket

By Traeger Kitchen

Braised and roasted brisket has deep flavor that makes you come back for seconds. Traeger it low and slow then gather your crew and chow down. Don't worry about a side dish, the vegetables are in the pot with the beef.

Prep Time

20 Minutes

Cook Time

4 Hours

Pellets

Cherry

Ingredients

Number of People Serving

8

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Units of Measurment:
main
5 Pound flat cut beef brisket
As Needed Traeger Prime Rib Rub
2 Large Yellow Onions, Sliced
2 garlic, minced
5 Medium Carrots, fresh
1 Stalk celery, diced
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Teaspoon dried thyme
1/2 Cup dry red wine
14 1/2 Ounce Diced Tomatoes, Canned
2 Cup beef broth
2 dried bay leaves
As Needed fresh parsley

Step

  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    If your butcher has not already done so, trim the fat cap on the brisket to 1/4”. Season generously with the Traeger Prime Rib Rub. Distribute the onions, garlic, carrot, and celery evenly on the bottom of a large roasting pan. Whisk the tomato paste, Worcestershire sauce, and thyme into the wine and pour over the vegetables. Add the tomatoes and beef broth, and bury the bay leaves in the vegetables.

    Ingredients

    • 5 Pound flat cut beef brisket

    • As Needed Traeger Prime Rib Rub

    • 2 Large Yellow Onions, Sliced

    • 2  garlic, minced

    • 5 Medium Carrots, fresh

    • 1 Stalk celery, diced

    • 1 Tablespoon tomato paste

    • 1 Tablespoon Worcestershire sauce

    • 1 Teaspoon dried thyme

    • 1/2 Cup dry red wine

    • 14 1/2 Ounce Diced Tomatoes, Canned

    • 2 Cup beef broth

    • 2  dried bay leaves

  • 3

    Lay the brisket fat-side up on top of the vegetables. Cover tightly with aluminum foil.

  • 4

    Arrange the roasting pan on the grill grate and braise the meat for 3-1/2 to 4 hours, or until the meat is fork-tender. (Halfway through the cooking time, carefully lift the foil and turn the meat over. Replace the foil.)

    350 ˚F / 177 ˚C

  • 5

    Let the brisket rest for 30 minutes. Remove and discard the bay leaves from the vegetables and skim any visible fat from the liquids. Transfer the brisket to a cutting board and slice into 1/4” slices.

  • 6

    If desired, puree the vegetable sauce in batches in a blender jar. (Do not fill the jar over halfway, and hold a thick towel firmly over the lid as you process the mixture. Steam can cause the lid to pop off.) Spoon over the sliced meat and top with parsley, if desired.

    Ingredients

    • As Needed fresh parsley

  • 7

    Please note: The brisket can be cooked up to 2 days in advance and refrigerated. (Discard any fat that congeals around the brisket or on top of the sauce.) Reheat, covered tightly with foil and moistened with sauce, for about an hour at 350℉.

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