Bubbe’s Pride Beef Pot Roast

This take on the traditional Beef Brisket, often served during Jewish holidays, is based on a variety of cherished family recipes. The Brisket gets slow-roasted over a bed of caramelized onions and garlic in beef broth for a luscious braise that is simple and satisfying. The onions and pan juices turn into a smooth sauce with the help of a blender, that is finished with a splash of cider vinegar. We think this recipe would make any Bubbe (Jewish grandmother) proud!
Yield 6 Servings Prep. Time 15 min Cooking Time 225 min Total Time 240 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Brisket, Flat Portion (Pot Roast)
  • 1¼ tsp (6 mL) EACH salt and fresh ground pepper, divided
  • 3 tbsp (45 mL) vegetable oil, divided
  • 1½ lb (750 g) onions, sliced ½-inch (1 cm) thick (5 cups/1.25 L)
  • 4 cloves garlic, sliced
  • 1 tsp (5 mL) sweet paprika
  • 2 cups (500 mL) reduced-sodium beef broth
  • Cider vinegar

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat beef dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster; brown beef, turning until browned all over. Transfer to a plate.

  2. Reduce heat to medium and add remaining oil to pot. Add onions and remaining salt and pepper. Cook, stirring often, for 5 to 8 minutes or until onions start to soften and turn golden. Reduce heat to low. Cook, stirring often, for 10 to 15 minutes or until onions turn deep golden brown. Stir in garlic and paprika; cook, stirring, for 1 minute.

  3. Return beef and any accumulated juices to pot; pour broth and 1 cup (250 mL) water over roast. Cover and cook in preheated 325°F oven for about 3 to 3½ hours or until meat is fork-tender.

  4. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.

  5. Skim fat from pan juices; discard. Carefully transfer onions and pan juices in batches to a blender or use an immersion blender in the pot and purée until smooth. Transfer back to pot, if necessary. Bring to a boil over medium heat. Boil, stirring occasionally, for 3 to 5 minutes or until sauce is thickened to desired consistency. Finish with just a splash of cider vinegar to taste.

  6. Carve roast across the grain into thin slices and serve with sauce.