Brisket Pot Roast with Butternut Squash, Sweet Potatoes, and Apricots
Kealin
ingredients
- 2 tsp. olive oil
- 1 (3-pound) beef brisket, trimmed
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 c. chopped onion
- 1 c. Madeira
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 4 garlic cloves, chopped
- 1 bay leaf
- 4 c. (1-inch) cubed peeled butternut squash (about 1 1/4 pounds)
- 4 c. (1-inch) cubed peeled sweet potato (about 2 medium)
- 1 c. dried apricots, chopped
- 3 tbsp. chopped fresh flat-leaf parsley
directions
- 1
Preheat oven to 350°.
- 2
Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer.
- 3
Cover and bake at 350° for 1 1/2 hours.
- 4
Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender.
- 5
Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley.
- 6
Serve with vegetables and cooking liquid.
Source: Kealin
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