• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Overnight Pot Roast

By Jennifer 2 Comments

Overnight Pot Roast

 It seems that everyone has their own way to make pot roast, but this one is a little different and super flavorful.  My friend, Brooke shared this recipe with me years ago and it has been the one I use every time I make a roast.  It comes out very tender and juicy, with plenty of pan drippings.

**Plan to make the night before**

Cut half of the fat off of the fat side of the brisket. 
(Skip this step if you have purchased a trimmed brisket or shoulder roast) 

Place brisket or shoulder roast in a large Dutch oven.

 After chopping the rosemary leaves and mincing the garlic, combine the kitchen salt, rosemary and garlic and form a paste.

Take half of the mixture and rub it into the lean side of the brisket or roast.

Flip the roast over and use the remaining paste and rub down the other side.  Leave roast fat-side-up.

Cover evenly with onion soup mix.

Drizzle evenly with Worcestershire sauce. 

Cover tightly with foil or lid. 
Bake at 250* for approximately 8 to 10 hours. 

Notice that the roast has shrunk quite a bit.  But look at the golden, caramel color.  I can almost taste the rich jus right now!

Remove from oven and let cool in pan.  Place in refrigerator for 6 hours or until all fat has condensed on top of the juices.  Peel away fat and discard; take out brisket and slice. 
In the congealed juices, stir in 2 pkgs. brown gravy mix; return sliced meat to pan.  Return to oven and bake at 300* for 1 ½  hours. 
Remove meat to serving platter and thicken sauce if needed. 
*This makes quite a lot and is great for a crowd or especially for freezing several batches.  I usually divide it into 3 to 4 meals for our family of five.  I like to divide the roast slices evenly and pour the congealed gravy over the meat.  (This step is before reheating it for 1 ½ hours)  I only reheat the portion that I will use for our meal.


Overnight Pot Roast
 
1 10-15 lb Brisket or Beef Chuck Shoulder Roast
2 envelopes Lipton Onion Soup Mix
½ cup Worcestershire sauce
2 pkgs brown gravy mix, optional
4 cloves jar garlic, minced
2 tablespoons dried or fresh rosemary
1 tablespoon kitchen salt
Cut half of the fat off of the fat side of the brisket. 
(Skip this step if you have purchased a trimmed brisket or shoulder roast) 
Rub with garlic, salt, pepper and rosemary on both sides.  Place brisket in a large Dutch oven, fat side up. Cover evenly with onion soup mix.  Drizzle evenly with Worcestershire sauce. 
Cover tightly with foil or lid. 
Bake at 250* for approximately 8 to 10 hours.
Remove from oven and let cool in pan.  Place in refrigerator for 6 hours or until all fat has condensed on top of the juices.  Peel away fat and discard; take out brisket and slice. 
In the congealed juices, stir in 2 pkgs. brown gravy mix; return sliced meat to pan.  Return to oven and bake at 300* for 1 ½  hours. 
Remove meat to serving platter and thicken sauce if needed. 
Serves:  15 – 20

Filed Under: Beef, Main Dish

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Gerard Wimmer says

    March 23, 2024 at 11:30 am

    How about a stripped down version that cooks a 2.5 – 3.5 lb roast. I’ve never cooked for 15 – 20 people. Who does?

    Reply
    • Jennifer says

      March 26, 2024 at 8:48 am

      Hi Gerard. This recipe is obviously to feed a crowd and uses a large brisket. If you’re using a regular 2.5-3.5 roast, you would need to cut the cooking time to around 3 to 4 hours.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Old-Fashioned Vanilla Butter Meltaway Cookies
    Vanilla Butter Meltaway Cookies
  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing
  • Chuy’s Jalapeno Ranch Dip
    Chuy’s Jalapeno Ranch

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS