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

  1. Preheat oven to 275°F.
  2. 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.)
  3. Remove brisket and add carrots, garlic, shallots and celery ribs to the Dutch oven. Sauté until soft and translucent about 5 minutes.
  4. 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.)
  5. 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.
  6. Place the covered brisket to the oven and roast for 2 hours.
  7. After 2 hours, add the mini gold potatoes and place back in the oven for another hour.
  8. Remove from oven and serve hot.