Sunday Night Pot Roast

Method

Directions

1. 1
   Preheat your oven to 325°F.
2. 2
   Liberally sprinkle salt and pepper on the brisket.
3. 3
   In a large pan, heat the oil to medium-high. Add the brisket fat side down and brown about 5 minutes. Turn and cook the other side another 5 minutes. Transfer the brisket fat side up to a roasting pan.
4. 4
   Add garlic, onions, carrots, and celery to the skillet and cook over medium heat until the onions turn translucent, about 10 minutes. Add bay leaves and rosemary; cook 1 minute. Add wine and broth and bring to a boil. Cook until the liquid reduces by 25%, about 3 minutes. Add tomatoes and lower heat to a slow simmer. Cook 10 minutes, then pour over the brisket.
5. 5
   Cover the roasting pan with foil and roast until the brisket is fork-tender, about 3 hours. Transfer brisket to a plate, cover with foil, and let rest at least 30 minutes.
6. 6
   Remove the solids from the cooking liquid. Taste and season with salt and pepper as needed.
7. 7
   Carve the brisket into thin slices. Pour the sauce over the brisket to keep it moist while serving.