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.

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

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 25%
  • Fat: 9.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 31.3g
  • Carbohydrate: 25.9g
  • Fiber: 3g
  • Cholesterol: 42mg
  • Iron: 3.7mg
  • Sodium: 383mg
  • Calcium: 62mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
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