Easy Beef Brisket Pot Roast

This is another one of our staple comfort foods. Like most of my recipes, it’s easy and requires very little attention while it’s cooking. I usually get it started while Joshua is taking his nap (around 3 pm) and i don’t even look at it again until it’s time to eat. It’s the perfect dish for a mom of a toddler.


  • 2-3 lb Beef Brisket
  • 1 can beef broth
  • 1 can chicken broth
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1 tbs olive oil
  • 1 package powder bown gravy mix


    1. Season the brisket with garlic salt & pepper on both sides
    2. Add the olive oil to a dutch oven (or large pot) and heat on med/high
    3. Add the brisket to the pan and brown on both sides (about 5 min per side)
    4. Remove the pot from the heat, remove the brisket to a plate, and set aside
    5. Add the broth to the pan and scrape off any brown bits from the bottom of the pan while stirring.
    6. Put the brisket back in and bring to a boil.
    7. Cover with a tight fitting lid and bring the temp down to low.
    8. 3 Hours later, remove the brisket from the liquids and let it rest for 15 minues
    9. Add the brown gravy mix to the pan, increase the heat to med/high, and stir frequently for one minute until bubbly.
    10. Turn off the heat and the gravy will thicken while you slice the brisket thinly, accross the grain.
    11. Serve pieces of brisket with a spoonful of gravy over the top and enjoy!

      You can add any vegetables you like about 45 minutes before you plan to eat. I usually go for carrots and potatoes, but whatever you have on hand will work out just fine! Sometimes I don’t add anything at all and just serve it with corny noodles. It goes really well with this roast.


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