Slow-Simmered Beef Roast and Root Vegetables

This Beef Brisket, braised in red wine, is truly a one-pot wonder recipe that will stand the test of time. Make sure to serve with a baguette to sop up all the flavourful sauce. Browning the brisket prior to cooking ensures a richer sauce.
Yield 6 Servings Prep. Time 25 min Cooking Time 195 min Total Time 220 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Brisket, Point Portion (Pot Roast)
  • 1¼ tsp (6 mL) EACH salt and fresh ground pepper, divided
  • 1 tbsp (15 mL) vegetable oil
  • 2 tbsp (30 mL) butter
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 2½ cups (625 mL) reduced-sodium beef broth
  • 1 cup (250 mL) dry red wine
  • ¼ cup (60 mL) tomato paste
  • 2 bay leaves
  • 1½ lb (750 g) yellow-flesh potatoes, peeled and cut into 2-inch (5 cm) chunks
  • 4 large carrots, cut into 1-inch (2.5 cm) chunks
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tbsp (30 mL) EACH grainy Dijon mustard and finely chopped fresh parsley

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 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.