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.
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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.
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
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
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?
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.