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Pot-Roasted Beef
Brisket & Vegetables

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Prep. Time: 3:30
Serves: 6-8

3-4 lbs. beef brisket
3 cloves garlic - minced
1 1/2 tsp. Kosher salt OR coarse sea salt
1/2 tsp. black pepper
4 lbs. onions - sliced
3 med. carrots - sliced 1/4" thick
2 stalks celery - sliced 1/4" thick
4 bay leaves

Ingredients at Firehouse Pantry


-Rub garlic into all sides of brisket.
-Salt and pepper all sides of brisket.
-Spread the onions, carrots, celery, and 2 bay leaves on the bottom of a large roasting pan.
-Place the brisket over the vegetables and lay 2 bay leaves on top of the meat.
-Tightly cover the pan and bake in a 350 degree oven for 2-3 hours, just until the meat is tender.
-Remove from oven and let sit for 20 minutes
-Slice meat across the grain.
-Remove vegetables from pan and separate into serving bowls.
-Skim fat off the juice in the pan, discard the fat, and pour some of the juice over the vegetables. Remaining juice can be served in a gravy boat to pour over meat.

Make It A Meal: Serve with Buttermilk Biscuits

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