Brisket is a cut of meat taken from the breast or lower chest of a cow. It’s a tough cut of meat that requires slow cooking in order to become tender and juicy. Pot roast, on the other hand, is a dish ...

Pot Roast:, beef chuck, brisket or round, onion powder, garlic powder, ground black pepper, large onion, medium carrots, celery stalks, garlic cloves, high heat ...

Add a splash of olive oil and once hot, add the rolled brisket to brown all over Take the meat out and add a splash of red wine to deglaze, making sure you scrape off any beefy bits that are stuck to ...

of the beef. Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Ask your butcher to cut you a ...

of the beef. Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Clean the meat again at home ...

Find these recipes and more in our guide to pot roast. Let This Beef Brisket Pot Roast Simmer All Afternoon for a Hearty Dinner ...