Brisket and Potatoes

Tender, melt-in-your-mouth beef brisket meets hearty golden potatoes and sweet carrots in this comforting one-pot Brisket and Potatoes recipe. Perfectly seasoned with paprika, thyme, and garlic, this slow-cooked dish is simmered in a rich, savory beef broth and tomato paste base that infuses each bite with deep, flavorful goodness. The brisket is seared to golden perfection before roasting low and slow alongside caramelized onions and vegetables, creating a meal that's both rustic and elegant. Whether you're preparing a cozy family dinner or an impressive centerpiece for a special gathering, this dish is sure to delight. Serve it up with its luscious, reduced sauce for a truly unforgettable meal. Keywords: beef brisket recipe, one-pot dinner, slow-cooked brisket, comforting meals, hearty recipes.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds beef brisket
• 2 pounds golden potatoes
• 2 large yellow onion
• 4 whole garlic cloves
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 medium carrots

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef brisket dry with paper towels and season generously on both sides with salt and black pepper.

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 4

Sear the brisket on all sides until it forms a deep golden-brown crust, about 3-4 minutes per side. Remove the brisket and set aside.

Step 5

Lower the heat to medium and add the onions (sliced into half-moons) to the pot. Cook until softened and slightly caramelized, about 5 minutes.

Step 6

Stir in the minced garlic, tomato paste, paprika, and dried thyme. Cook for 1-2 more minutes until fragrant.

Step 7

Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Bring the liquid to a simmer.

Step 8

Return the seared brisket to the pot. Cover tightly with a lid or foil and transfer it to the preheated oven. Cook for 2 hours.

Step 9

Meanwhile, peel and cut the potatoes into large chunks. Peel and slice the carrots into 2-inch pieces.

Step 10

After 2 hours, remove the pot from the oven and add the potatoes and carrots around the brisket. Spoon some of the cooking liquid over the vegetables.

Step 11

Cover the pot again and return to the oven for another 1.5-2 hours, or until the brisket is fork-tender and the vegetables are cooked through.

Step 12

Remove the brisket and vegetables from the pot. If desired, skim any excess fat from the cooking liquid and simmer it on the stovetop for 5-10 minutes to thicken into a sauce.

Step 13

Slice the brisket against the grain and serve with the potatoes, carrots, and the sauce spooned over the top.

Nutrition Facts

Serving size	3396.3 grams (3396.3g)

Amount per serving	% Daily Value*
Calories	4506

Total Fat 194.80g	250%
Saturated Fat 68.10g	341%
Polyunsaturated Fat 9.40g
Cholesterol 1279mg	426%
Sodium 9558mg	416%
Total Carbohydrate 249.90g	91%
Dietary Fiber 32.40g	116%
Total Sugars 37.80g
Protein 432.30g	865%

Vitamin D 109IU	545%
Calcium 415mg	32%
Iron 50mg	275%
Potassium 9333mg	199%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 38.6%

Carbs: 22.3%