Yankee Pot Roast (Braised Beef Brisket with Vegetables)
Why this recipe works
- Slow braise for tenderness: Brisket benefits from long, gentle cooking, which softens the meat while keeping it sliceable.
- Deep savoury base: Browning the beef, softening the vegetables and briefly cooking the tomato paste build flavour before the stock is added.
- Built-in gravy: The braising liquid becomes the sauce, carrying the flavour of the beef, vegetables and bay leaves into a simple gravy.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active work is mainly browning, chopping and making the gravy; most of the time is a low, steady simmer.
- Rest before slicing: Resting the brisket for 10 to 15 minutes under loose cover helps give cleaner slices.
- Carve at the end: Slice the brisket just before serving so it stays moist, then spoon over the hot gravy.
Ingredient notes
- Use one piece of brisket: A whole piece braises evenly and can be carved neatly across the grain.
- Keep vegetables chunky: Large pieces of carrot and potato hold their shape better during the long simmer.
- Choose a good stock: The stock becomes the gravy, so a full-flavoured beef stock gives the finished dish better depth.
Common mistakes
- Boiling the braise: Keep the liquid at the gentlest simmer; a hard boil can make the brisket tight and break up the vegetables.
- Adding potatoes too early: Add the potatoes after the brisket has started to tenderise so they soften without collapsing.
- Slicing with the grain: Cut the brisket against the grain to shorten the muscle fibres and avoid chewy slices.
Make-ahead tips
- Good made ahead: Pot roast reheats well, and the gravy often tastes deeper after chilling.
- Reheat gently: Warm the beef, vegetables and gravy in a covered pan over low heat, adding a little stock if the gravy has thickened.
- Freezer-friendly: Cool completely before freezing. Reheat gently from thawed for the best texture.
Equipment you'll need
Ingredients
Instructions
- Pat the brisket dry, then season all over with the fine sea salt and black pepper. Peel the onions, carrots and potatoes; cut the onions into thick wedges, the carrots into large chunks, and the potatoes into large pieces so they hold their shape.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the brisket well on both sides, about 4 to 5 minutes per side, then transfer to a plate.
- Reduce the heat to medium and add the onions and carrots to the pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until the onions start to soften.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the beef stock, then add the bay leaves and bring to a gentle simmer.
- Return the brisket to the pot, nestling it into the liquid. Cover and simmer very gently for 2 hours, turning the brisket once halfway through, until it is starting to become tender.
- Add the potatoes around the brisket, keeping them mostly submerged in the braising liquid. Cover and continue to simmer for 35 to 45 minutes, until the potatoes and carrots are tender and the brisket yields easily when pressed with a fork.
- Transfer the brisket and vegetables to a warm serving dish and cover loosely. Discard the bay leaves, then skim any excess fat from the surface of the cooking liquid.
- Bring the cooking liquid to a steady simmer. Whisk the plain flour with 6 tbsp of the hot cooking liquid in a bowl until smooth, then whisk it back into the pot and simmer for 3 to 5 minutes until the gravy thickens and the flour taste cooks out.
- Slice the brisket against the grain and serve with the vegetables. Spoon over the gravy and season with a little more black pepper if you like.
Recipe notes
Tips
- Keep the braise at the gentlest simmer you can manage; a hard boil can make brisket tough and break up the vegetables.
- For cleaner slices, let the brisket rest under loose cover for 10 to 15 minutes before carving against the grain.
Substitutions
- Replace olive oil with vegetable oil for a more neutral flavour.
- Replace plain flour with cornflour for thickening; mix 2 tbsp cornflour with 2 tbsp cold water, then whisk into the simmering liquid and cook until glossy.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate the beef, vegetables and gravy in airtight containers. Reheat gently in a covered pan over low heat, adding a splash of beef stock if the gravy has thickened; ensure it is piping hot throughout before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (30min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Wheat
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