Brisket Pot Roast with Texas-Style Dry Rub | Schnucks
Brisket Pot Roast with Texas-Style Dry Rub Brisket Pot Roast with Texas-Style Dry Rub

You can never go wrong with the classic melt in your mouth brisket paired with potatoes and carrots for dinner.

5H 30M 4
Nutrition facts: 560 18G 140MG 800MG 46G 8G 53G
Ingredients: 1/2 cup Schnucks apple cider vinegar 3 tsp. brown sugar, divided 3 tsp. salt, divided 1 large red onion, thinly sliced 2 cups unsalted beef broth 4 lbs. Schnucks USDA Choice Certified Angus Beef flat cut beef brisket 1 tbsp. Schnucks chili powder 1 tbsp. smoked paprika 1 tbsp. dried mustard 1 tbsp. garlic powder 1 tbsp. onion powder 2 tbsp. dried oregano 1 lbs. baby potatoes 2 lbs. baby carrots Instructions: Preheat oven to 250 degrees. In a small bowl whisk together vinegar, 1 teaspoon brown sugar and 1 teaspoon salt. Add onions and vinegar mixture to a jar. Cover and refrigerate. Pour broth and 1 cup water into bottom of a large ovenproof pot. Combine all remaining seasonings and rub over entire brisket. Add potatoes and carrots to pot and lay brisket on top, fat-side up. Cook until internal temperature reaches 175 degrees, 4-5 hours. Remove pot from oven, tent with foil and let rest 20 minutes. Slice half of roast against the grain and serve with vegetables, jus from pan and pickled onions. Cover and refrigerate remaining beef for later in the week.

Brisket Pot Roast with Texas-Style Dry Rub

Beef, Dinner, Oven-Baked

You can never go wrong with the classic melt in your mouth brisket paired with potatoes and carrots for dinner.

5H 30M

4

You can never go wrong with the classic melt in your mouth brisket paired with potatoes and carrots for dinner.

Ingredients

  • 1/2 cup Schnucks apple cider vinegar
  • 3 tsp. brown sugar, divided
  • 3 tsp. salt, divided
  • 1 large red onion, thinly sliced
  • 2 cups unsalted beef broth
  • 4 lbs. Schnucks USDA Choice Certified Angus Beef flat cut beef brisket
  • 1 tbsp. Schnucks chili powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. dried mustard
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tbsp. dried oregano
  • 1 lbs. baby potatoes
  • 2 lbs. baby carrots

Instructions

  1. Preheat oven to 250 degrees. In a small bowl whisk together vinegar, 1 teaspoon brown sugar and 1 teaspoon salt. Add onions and vinegar mixture to a jar. Cover and refrigerate.
  2. Pour broth and 1 cup water into bottom of a large ovenproof pot. Combine all remaining seasonings and rub over entire brisket. Add potatoes and carrots to pot and lay brisket on top, fat-side up. Cook until internal temperature reaches 175 degrees, 4-5 hours.
  3. Remove pot from oven, tent with foil and let rest 20 minutes.
  4. Slice half of roast against the grain and serve with vegetables, jus from pan and pickled onions. Cover and refrigerate remaining beef for later in the week.

Cook's Wisdom

Use leftover prepared brisket to make Brisket Torta with Almond Chimichurri or Italian Brisket Ragu.

      A CUT ABOVE

      At Schnucks, our butchers only serve the best, which is why we're proud to offer tender, juicy Certified Angus Beef®.

          Nutrition Facts

          560 CALORIES Per Serving

          FAT: 18G

          SATURATED FAT: 6G

          CHOLESTEROL: 140MG

          SODIUM: 800MG

          CARBOHYDRATES: 46G

          FIBER: 8G

          SUGAR: 14G

          PROTEIN: 53G

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