Brisket Pot Roast with Butternut Squash, Sweet Potatoes, and Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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Brisket, a big flat roast, requires a large Dutch oven. A roasting pan with a tight-fitting lid will work as well for this recipe. Ingredients:
2 teaspoons olive oil |
1 (3-pound) beef brisket, trimmed |
1 1/2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
2 cups chopped onion |
1 cup madeira |
1 (14-ounce) can fat-free, less-sodium beef broth |
4 garlic cloves, chopped |
1 bay leaf |
4 cups (1-inch) cubed peeled butternut squash (about 1 1/4 pounds) |
4 cups (1-inch) cubed peeled sweet potato (about 2 medium) |
1 cup dried apricots, chopped |
3 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 350º.
2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350° for 1 1/2 hours.
3. Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.
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