Ingredients

Directions

1. Pat beef dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef, turning, until browned all over. Transfer to a large plate. 2. Reduce heat to medium and add butter to pot; swirl until melted. Add onion, celery, garlic, thyme and remaining salt and pepper. Cook, stirring often, for 3 to 5 minutes or until starting to soften. 3. Meanwhile, combine broth, wine and tomato paste in a large measuring cup or medium bowl. 4. Return beef and any accumulated juices to pot; add bay leaves. Pour broth mixture over meat. Cover and cook in preheated 325°F oven for 2 hours. Stir in potatoes and carrots to submerge as much as possible; cover and cook for 1 to 1½ hours or until meat is fork-tender and vegetables are tender. 5. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Transfer vegetables to a large bowl with a slotted spoon and cover with foil to keep warm. Skim fat from sauce and remove bay leaves; discard. 6. Meanwhile, whisk together flour and ¼ cup (60 mL) cold water in a small bowl until smooth. Set sauce in pot over medium-high heat; bring to a boil. Gradually whisk flour mixture into the sauce; bring to a boil, whisking constantly. Reduce heat to medium-low. Simmer, stirring often, for 5 to 7 minutes or until sauce thickens to a rich gravy consistency. Stir in grainy mustard and parsley; keep warm over low heat. 7. Carve roast across the grain into thin slices. Arrange brisket slices and vegetables on a warmed platter or serving plates and serve with sauce.

How to Cook It

Slow Cooker

Cuts Used in This Recipe

Slow-Simmered Beef Roast and Root Vegetables

Brisket

Slow-Simmered Beef Roast and Root Vegetables

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

Hind Shank Centre Cut Bone-In