- 3 tablespoons canola oil
- 1 (4- pound) trimmed beef brisket
- 12 small red potatoes (about 1 pound) halved
- 3 red onions, sliced
- 4 slender carrots, peeled and cut into 2-inch lengths
- 4 slender parsnips, peeled and cut into 2-inch lengths
- 1/4 cup all-purpose flour
- 1 (14.5 ounces) can beef, vegetable, or chicken broth
- 2 cups dry red wine (or substitute additional stock)
- 2 cups water
- 8 sprigs parsley plus 3 tablespoon minced
- 8 tablespoons brown sugar
- 1 bay leaf
- 4 cloves garlic, peeled and halved
- 1 teaspoon salt
- 1/4 freshly ground pepper
- Garnish the platter with minced parsley.
How to Make It
Preheat oven to 325º. Heat oil in a 5-quart Dutch oven over medium heat. Add beef and brown on all sides, about 15 minutes; transfer to a platter. Raise heat to medium-high and add potatoes, onions, carrots, and parsnips; cook, stirring, for 10 minutes, or until vegetables are lightly browned on edges. Stir in flour and cook 3 minutes, or lightly browned.
Add broth, wine, water, parsley sprigs, brown sugar, bay leaf, garlic, salt, and pepper; bring to a boil.
Return beef and juices to Dutch oven, layering beef between vegetables. Cover with a tight-fitting lid, transfer to oven, and cook for 2 1/2 hours, or until beef is very tender.
Transfer roast to a cutting board and let stand for 20 minutes. Cut in half along the grain; reserve one half. Remove vegetables from sauce with a slotted spoon, transfer to a bowl, and toss with 2 tablespoons minced parsley. Discard parsley sprigs and bay leaf. Reserve 5 cups sauce.
Allow reserved roast and sauce to come to room temperature. Cover and refrigerate for up to five days.
Meanwhile, serve remaining pot roast: Slice against the grain into 1/4-inch thick slices. Arrange in the center of a serving platter with vegetables around the edge. Spoon half the remaining sauce over beef; garnish platter with the rest of the minced parsley. Pass remaining sauce at table.