This is a true comfort food Pot Roast.
Liberally salt and pepper the brisket and sear both sides in a large pan with the olive oil until brown.
Remove meat from pan.
On medium-high heat...
Saute onions and garlic in the same pan for 3 minutes.
Add the carrots and celery and continue for another 5 minutes.
Add the mushrooms, thyme, oregano, and rosemary and continue for another 3 minutes.
Return brisket to pan.
Add the wine and broth and bring to a boil. Cover the meat with the liquid as fully as possible. Add a little water if necessary.
Reduce heat to simmer, cover, and cook until brisket is tender, about 4 hours. Turn meat half way through the cooking.
Slice the meat. If the brisket is still a little tough, return the slices to the pot and simmer in the gravy until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 8 | ||
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Calories: 1007 | ||
Calories from Fat: 523 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.2g | 78 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 224mg | 69 % | |
Sodium 271.3mg | 9 % | |
Potassium 1045.3mg | 28 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 10.3g | ||
Protein 81.9g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1007
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