Brisket Pot Roast with Butternut Squash, Sweet Potatoes, and Apricots

Brisket, a big flat roast, requires a large Dutch oven. A roasting pan with a tight-fitting lid will work as well for this recipe.


11 servings (serving size: 3 ounces meat, 1/2 cup vegetables, and about 2 tablespoons cooking liquid)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 25 %
Fat 9.3 g
Satfat 3.4 g
Monofat 4.2 g
Polyfat 0.4 g
Protein 31.3 g
Carbohydrate 25.9 g
Fiber 3 g
Cholesterol 42 mg
Iron 3.7 mg
Sodium 383 mg
Calcium 62 mg


2 teaspoons olive oil
1 (3-pound) beef brisket, trimmed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chopped onion
1 cup Madeira
1 (14-ounce) can fat-free, less-sodium beef broth
4 garlic cloves, chopped
1 bay leaf
4 cups (1-inch) cubed peeled butternut squash (about 1 1/4 pounds)
4 cups (1-inch) cubed peeled sweet potato (about 2 medium)
1 cup dried apricots, chopped
3 tablespoons chopped fresh flat-leaf parsley


Preheat oven to 350º.

Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350° for 1 1/2 hours.

Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.

Jeanne Thiel Kelley,

Cooking Light

October 2006
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