Skip to Content

Brisket Potatoes And Carrots

This Dutch oven brisket with potatoes and carrots is just what you need to be toasty and comfortable this season. It’s really soft and easily breaks apart, and it’s bursting with flavor.

This brisket with potatoes and carrots is delicious and convenient because it only requires one pot. Cleanup is a breeze because the steak, carrots, and potatoes all cook in the same Dutch oven.

This delicious Dutch oven potato with carrots brisket is a surefire hit. It’s perfect for a family supper since it’s delicious and everyone will want more.

Why Use a Dutch Oven For Brisket Potatoes And Carrots?

The browning and searing abilities of a Dutch oven are legendary. Brown pieces are created by searing beef, onions, and garlic, and they do a fantastic job at this. These browned pieces provide a lot of flavors when deglazed. You can get a nice sear on meat in a Dutch oven, too.

Dutch ovens are excellent at retaining heat, which is what makes the meat so tender, moist, and juicy.

Brisket Potatoes And Carrots

Smoked Vs Slow-braised Brisket

Smoked brisket is gaining popularity because it is extremely tender and has a deep, smoky rich taste. Slow-braised Potatoes And Carrots Brisket, like this dutch oven brisket, is tender and juicy with minimum prep effort. Then, after it’s in the oven, you can leave it alone until it’s done. Ideal for people with hectic schedules.

Ingredient That You’ll Need:

Each ingredient in this Dutch oven Potatoes And Carrots Brisket adds taste after flavor. That’s how you know this food is going to be delicious.

  • Beef chuck roast: The three-pound chuck roast should go nicely. Get rid of the extra fat around the edges.
  • Salt and pepper: To add seasoning to the meat before searing it.
  • Olive oil: for the purpose of cooking and searing.
  • Yellow onions: Two large onions must be peeled and cut into thick slices.
  • Garlic: Minced garlic, about 6 cloves.
  • Tomato paste: Tomato paste is full of complex flavors. It’s an absolute must-have in this Potatoes And Carrots Brisket.
  • Beef broth: For the liquid component.
  • Worcestershire sauce: Did anybody say more flavor?!
  • Fresh thyme and rosemary: The addition of flavor and depth is provided by fresh herbs.
  • Bay leaves: Adds aromatic tones.
  • Baby carrots: It is quite handy, as there is no need to peel or slice the carrots.
  • Baby yellow potatoes: Very practical, as there is no requirement to peel or slice the potato.
  • Italian parsley: To serve as a garnish, yet doing so is not required.

The Best Meat For Potatoes And Carrots Brisket

You may use a brisket, round roast, or chuck roast to make a delicious Potatoes and Carrots Brisket in the oven. The chuck roast is the most typical cut to use for this recipe.

My go-to pick for a Potatoes and Carrots Brisket is a boneless chuck roast (or a bone-in chuck roast, if you’re able to track one down). It has excellent marbling, which, when braised, results in a roast that is soft and juicy. Chuck roast is cut from the shoulder right above the short rib, which makes it more durable (and, as a result, less expensive) than roasts taken from the front of the animal, such as the sirloin or the short loin.

Brisket Potatoes And Carrots
Brisket Potatoes And Carrots

What Size Dutch Oven Should I Use?

A 7–8 quart Dutch oven should be enough. It doesn’t matter if it’s round or oval, but I like the oval form.

Preparation And Storage Tips & Tricks

  • Use a hefty cast-iron Dutch oven (I recommend this fantastic investment piece from Le Creuset) or any heavy oven-safe pot with a tight-fitting cover. It is not sufficient to just cover a dish with aluminum foil.
  • Before beginning the slow braising procedure, sear the meat to get a good color on it. The caramelized surface of the beef will add rich flavor to the meal, and the browning process will aid to seal in the fluids. Before browning the meat, dredge it in flour to add body to the final sauce.
  • Prep Ahead and Reheat: Cover and refrigerate the roast overnight if you prepare it ahead of time. The next day, skim off any hardened fat and gently reheat it in a warm oven or on the stovetop over low heat.
  • Refrigerate leftover Potatoes And Carrots Brisket for up to 3 days.
  • Leftover Potatoes And Carrots Brisket may be frozen for up to 2 months if firmly wrapped. However, I do not advocate freezing cooked veggies or potatoes. When thawed, they have a mushy and watery quality.

How To Make Brisket Potatoes And Carrots?

  • Preheat the oven to 300 degrees F.
  • Season the meat well on all sides with approximately 1 1/2 teaspoons of Kosher salt and 1 teaspoon of ground black pepper.
  • Over medium-high heat, warm approximately 2 tablespoons of olive oil in a large Dutch oven measuring 7-8 quarts. Approximately five to six minutes on each side, or until golden brown, are required for searing. Remove from the cooking vessel and set aside. Do not wipe clean the Dutch oven. Allow both sides of the meat to sear undisturbed and only turn once a golden-brown crust has formed. There is no requirement to sear the edges, although you can if you choose.
  • Reduce heat to medium. Add the onions and sauté until they begin to brown, approximately 3 minutes, scraping the bottom and sides of the pot to deglaze with the onions’ liquid. If the brown parts are burning too quickly, deglaze with a few drops of broth. Stir minced garlic and continue cooking for another minute, until aromatic. Use a wooden spoon to avoid scratching the surface of cast iron.
  • Add 1 cup of beef stock and deglaze the brown pieces from the pot’s bottom and sides for a few seconds. Then, include 2 cups of beef broth, Worcestershire sauce, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir until thoroughly blended and bring to a simmer.
  • Return the seared meat together with its juices to the pot. The liquid should cover approximately half of the meat; if necessary, add more beef broth. Cover tightly with the cover and bake at 300 degrees for 1.5 hours.
  • Remove from oven, then add baby carrots and baby potatoes. At this time, you can also add salt and pepper to taste. Return to the oven (with the cover on) and cook for a further 2 hours, or until the beef is soft and breaks apart with a fork, and the veggies are cooked through. If further tenderness is desired, cook for an additional 15 to 30 minutes.
  • Upon request, garnish with parsley You may move it to a big dish or serve it directly from the Dutch oven. Enjoy!
Brisket Potatoes And Carrots
Brisket Potatoes And Carrots

How To Store Potatoes And Carrots Brisket Leftovers?

Carrots and potatoes Brisket may be stored in the refrigerator for up to 2 days and frozen for up to 3 months. Wrap the meat tightly and store it in an airtight container.

What To Serve With Potatoes And Carrots Brisket?

How To Reheat Potatoes And Carrots Brisket?

In The Oven:

  1. Heat the oven to 325°F.
  2. Take out any leftover Potatoes And Carrots Brisket from the refrigerator. Place it on a baking sheet and set it aside for 20 to 30 minutes at room temperature.
  3. Pour any remaining liquids over the brisket.
  4. Wrap the brisket in two layers of foil.
  5. Put the brisket in the oven.
  6. Enjoy!

On The Stove:

Cover the Potatoes And Carrots Brisket completely with beef broth, beef stock, or BBQ sauce. Wrap firmly in aluminum foil and set aside for 30 to 45 minutes to reheat. Check the internal temperature of the meat to ensure it’s done.

In An Air Fryer:

Air fryers are still popular, but be cautious while using them. When compared to the other choices, utilizing an air fryer results in less juiciness and tenderness.

  1. Preheat the air fryer to 350°F and make sure the brisket is at room temperature.
  2. Slice the Potatoes And Carrots Brisket so that it fits comfortably in the air fryer and cook for about 30 minutes, or until the internal temperature reaches 145 to 160 degrees Fahrenheit.

Recipe Tips & Variations

  • Most supermarkets sell boneless chuck roasts weighing around 3 pounds. These are ideal for this recipe! I used a 4-pound bone-in chuck roast from a nearby farm, which takes approximately the same amount of time to cook as a 3-pound boneless roast. The bone adds a lot of rich flavor to the pot juices, but bone-in chuck roasts are more difficult to locate in supermarkets. If you use bigger boneless roasts (4-5 lbs. ), lengthen the cooking time by roughly 1 hour.
  • Why is my Brisket With Potatoes And Carrots so tough? Brisket will be harsh and chewy if the potatoes and carrots are undercooked. If you’re using harder or larger chunks of beef (other than a chuck roast), the cooking time may need to be increased to allow the meat fibers to break down and become soft and moist.
  • Why is my Brisket With Potatoes And Carrots so dry? Overcooking the meat might result in dry Potatoes And Carrots Brisket. This is common when using appliances such as the Crock-Pot or Instant Pot. Another reason why the Dutch oven approach is fantastic!
Brisket Potatoes And Carrots
Brisket Potatoes And Carrots

FAQ Section

How Can I Get The Meat To Sear Well?

Sear over medium-high heat, stirring occasionally until a gorgeous thin golden-brown crust develops. Approximately 5 minutes per side.

What Should I Do If The Brown Bits Burn Too Quickly?

Scrape the brown parts with a wooden spoon and add a few splashes of broth.

What Temperature Should The Dutch Oven Potatoes And Carrots Brisket Be Cooked At?

Slow and low for 3.5-4 hours at 300 degrees F. This will guarantee that the meat is soft and tasty!

What is The Internal Temperature Of Potatoes And Carrots Brisket?

Carrots and potatoes Brisket, unlike other cuts of beef, requires an internal temperature of 195°F to be cooked. The cooking time of your brisket will be mostly determined by the temperature of your oven. Brisket can take anything from 7 hours to 3-4 hours to cook in the oven at 275°F.

Try More Recipes:

Brisket Potatoes And Carrots Nutrition Facts

Amount Per Serving

  • Calories 293
  • Total Fat 6g
  • Sodium 600mg
  • Total Carbohydrate 29g
  • Dietary Fiber 4g
  • Sugars 3g
  • Protein 28g

Nutrition Facts Source: Source

Brisket Potatoes And Carrots

Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours 30 minutesRest time: minutesTotal time:4 hours Servings:6 servingsCalories:293 kcal Best Season:Available

Description

This Dutch oven brisket with potatoes and carrots is just what you need to be toasty and comfortable this season. It’s really soft and easily breaks apart, and it’s bursting with flavor.
This brisket with potatoes and carrots is delicious and convenient because it only requires one pot. Cleanup is a breeze because the steak, carrots, and potatoes all cook in the same Dutch oven.

Ingredients

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Season the meat well on all sides with approximately 1 1/2 teaspoons of Kosher salt and 1 teaspoon of ground black pepper.
  3. Over medium-high heat, warm approximately 2 tablespoons of olive oil in a large Dutch oven measuring 7-8 quarts. Approximately five to six minutes on each side, or until golden brown, are required for searing. Remove from the cooking vessel and set aside.
  4. Do not wipe clean the Dutch oven. Allow both sides of the meat to sear undisturbed and only turn once a golden-brown crust has formed. There is no requirement to sear the edges, although you can if you choose.
  5. Reduce heat to medium. Add the onions and sauté until they begin to brown, approximately 3 minutes, scraping the bottom and sides of the pot to deglaze with the onions’ liquid. If the brown parts are burning too quickly, deglaze with a few drops of broth. Stir minced garlic and continue cooking for another minute, until aromatic. Use a wooden spoon to avoid scratching the surface of cast iron.
  6. Add 1 cup of beef stock and deglaze the brown pieces from the pot’s bottom and sides for a few seconds. Then, include 2 cups of beef broth, Worcestershire sauce, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir until thoroughly blended and bring to a simmer.
  7. Return the seared meat together with its juices to the pot. The liquid should cover approximately half of the meat; if necessary, add more beef broth. Cover tightly with the cover and bake at 300 degrees for 1.5 hours.
  8. Remove from oven, then add baby carrots and baby potatoes. At this time, you can also add salt and pepper to taste. Return to the oven (with the cover on) and cook for a further 2 hours, or until the beef is soft and breaks apart with a fork, and the veggies are cooked through. If further tenderness is desired, cook for an additional 15 to 30 minutes.
  9. Upon request, garnish with parsley You may move it to a big dish or serve it directly from the Dutch oven. Enjoy!

Notes

  • Most supermarkets sell boneless chuck roasts weighing around 3 pounds. These are ideal for this recipe! I used a 4-pound bone-in chuck roast from a nearby farm, which takes approximately the same amount of time to cook as a 3-pound boneless roast. The bone adds a lot of rich flavor to the pot juices, but bone-in chuck roasts are more difficult to locate in supermarkets. If you use bigger boneless roasts (4-5 lbs. ), lengthen the cooking time by roughly 1 hour.
  • Why is my Brisket With Potatoes And Carrots so tough? Brisket will be harsh and chewy if the potatoes and carrots are undercooked. If you’re using harder or larger chunks of beef (other than a chuck roast), the cooking time may need to be increased to allow the meat fibers to break down and become soft and moist.
  • Why is my Brisket With Potatoes And Carrots so dry? Overcooking the meat might result in dry Potatoes And Carrots Brisket. This is common when using appliances such as the Crock-Pot or Instant Pot. Another reason why the Dutch oven approach is fantastic!
Keywords:Brisket Potatoes And Carrots
Nutrition Facts

Servings 6


Amount Per Serving
Calories 293
% Daily Value *
Total Fat 6g10%
Sodium 600mg25%
Total Carbohydrate 29g10%
Dietary Fiber 4g16%
Sugars 3g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.