Cold outside? Even as we enter March, there's still a lot of brisk and snowy days ahead of us! One pot, cook-all-day meals are perfect on those days where you just want to stay inside and get snuggly. My favorite is Pot Roast. It's full of delicious meat and veggies, plus it makes your house smell AMAZING.
This meal is so easy to make! Just a few minutes of prep, throw everything into the slow cooker, and forget about it until dinnertime. We've taken a classic and added some twists like red wine and a pre-cook sear. Without further ado, here's the breakdown on how to make the perfect Brisket Pot Roast.
CrockPot (slow cooker)
Cast Iron Skillet
Broth - you can use any you have on hand, we used a combination of beef and vegetable
Red Wine (optional but awesome - any red wine you have on hand will work)
Salt & Pepper
Clean and chop all vegetables. Add to CrockPot along with broth and set to Low. Add your worcestershire sauce & red wine (to taste).
Take out brisket. Trim off desired fat. Rub with salt/pepper/garlic. If the brisket is too big for the pan, cut into smaller pieces (I cut my one big piece into two).
Place cast iron skillet on stove and turn stove on to medium. Add olive oil. Once the pan and oil is HOT, place brisket into pan (lay it down in an away-from-you motion). Add rosemary sprigs.
4. Cook brisket for 2-3 minutes on each side. We're not trying to cook it all the way through, just giving it a nice flavorful crust on each side.
5. Add brisket to CrockPot and cook for 6-8 hours on low. Once finished, take out brisket and cut into smaller pieces and put back into CrockPot - this will allow for a juicer, more tender bite.
6. Turn CrockPot down to Warm and serve.