Weber Pot Roast
Prep Time
10 minutes
Cook Time
3 hours
Yield
4 to 6 servings
Ingredients
- 5-3 lb. brisket
- 5 carrots, cut in to 2-inch pieces
- 3 shallots, chopped
- 5 garlic cloves, crushed
- 16 oz. bag of mini gold potatoes
- 3 celery ribs, cut into 2-inch pieces
- 1/2 cup red wine
- 3 cups beef broth
- Weber Steak ‘N Chop Seasoning
- Olive oil
Directions
- Preheat oven to 275°F.
- Heat 2 tablespoons of of olive oil in a Dutch oven on medium-high heat. Season brisket generously with Weber Steak ‘N Chop Seasoning and sear on all sides (1-2 minutes per side.)
- Remove brisket and add carrots, garlic, shallots and celery ribs to the Dutch oven. Sauté until soft and translucent about 5 minutes.
- Deglaze the bottom of the pot with red wine, scraping all the bits off the bottom of the pot and allowing the alcohol to cook out (1-2 minutes.)
- Add beef broth and bring to a boil. Once it has reached a boil, place the seared brisket on top of the veggies and cover with lid.
- Place the covered brisket to the oven and roast for 2 hours.
- After 2 hours, add the mini gold potatoes and place back in the oven for another hour.
- Remove from oven and serve hot.
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