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Pot Roasted Beef Brisket

20

3

Cherry

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.

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  • 5 Pound (4-5 lb) center-cut brisket flat

  • Traeger Prime Rib Rub

  • 2 Large yellow onions, halved and sliced

  • 2 cloves garlic, minced

  • 5 Medium carrots, cut into 2 inch slices

  • 1 Stalk celery, diced

  • 1/2 Cup dry red wine

  • 1 Tablespoon tomato paste

  • 1 Tablespoon Worcestershire sauce

  • 1 Teaspoon dried thyme

  • 1 (14.5 oz) can diced tomatoes

  • 2 Cup low-sodium beef or chicken broth

  • 2 Bay leaves

  • Fresh parsley, chopped, for garnish

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    If your butcher has not already done so, trim the fat cap on the brisket to 1/4-inch. Season all sides generously with Traeger Prime Rib Rub. In the bottom of a large roasting pan, add the onions, garlic, carrot, and celery.

    • 5 Pound (4-5 lb) center-cut brisket flat

    • To Taste Traeger Prime Rib Rub

    • 2 Large yellow onions, halved and sliced

    • 2 cloves garlic, minced

    • 5 Medium carrots, cut into 2 inch slices

    • 1 Stalk celery, diced

  • 3

    In a small bowl, add the wine and whisk in the tomato paste, Worcestershire sauce, and thyme. Pour the wine mixture over the vegetables. Add the tomatoes and beef broth, and bury the bay leaves in the vegetables.

    • 1/2 Cup dry red wine

    • 1 Tablespoon tomato paste

    • 1 Tablespoon Worcestershire sauce

    • 1 Teaspoon dried thyme

    • 1 (14.5 oz) can diced tomatoes

    • 2 Cup low-sodium beef or chicken broth

    • 2 Bay leaves

  • 4

    Lay the brisket fat-side up on top of the vegetables. Cover tightly with aluminum foil.
  • 5

    Place the roasting pan directly on the grill grates. Close the lid and cook for 3 1/2-4 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

  • 6

    Remove the brisket from the grill, and 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-inch-thick slices. Garnish with parsley, as desired. Enjoy!

    • Fresh parsley, chopped, for garnish

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