Cranberry Pot Roast Brisket

Elevate your comfort food game with this Cranberry Pot Roast Brisket, a mouthwatering blend of savory and sweet flavors perfect for cozy gatherings or holiday feasts. Featuring tender, slow-braised beef brisket infused with the tangy sweetness of whole berry cranberry sauce, this recipe is a delightful twist on a classic pot roast. Colorful root vegetables like carrots, parsnips, and potatoes are cooked to perfection alongside the meat, soaking up the rich, herbaceous broth flavored with garlic, onions, thyme, and rosemary. The result is a hearty, flavor-packed dish that melts in your mouth and is easy to serve family-style, complete with a drizzle of the luscious cranberry-infused sauce. With just 20 minutes of prep and a few hours of hands-off roasting, this one-pot wonder is an effortless way to impress your guests while filling your home with the irresistible aroma of comfort and warmth.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs Beef brisket
• 1 tbsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion, sliced
• 4 cloves Garlic, minced
• 2 cups Beef broth
• 1 can Cranberry sauce (whole berry)
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 3 medium Carrots, peeled and chopped
• 2 medium Parsnips, peeled and chopped
• 4 medium Potatoes, quartered
• 2 units Bay leaves

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef brisket dry with paper towels and season generously with salt and black pepper on all sides.

Step 3

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 4

Sear the brisket on all sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside.

Step 5

Lower the heat to medium and add the sliced onion. Sauté for 5-7 minutes until softened and lightly golden.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Pour in the beef broth, scraping the bottom of the pot to deglaze and lift any browned bits.

Step 8

Stir in the cranberry sauce, dried thyme, and dried rosemary until well combined.

Step 9

Return the brisket to the pot, making sure it is mostly submerged in the liquid.

Step 10

Add the chopped carrots, parsnips, potatoes, and bay leaves around the brisket.

Step 11

Cover the pot with a tight-fitting lid and transfer it to the oven.

Step 12

Roast for 3.5 to 4 hours, basting the brisket and vegetables with the cooking liquid every hour, until the brisket is fork-tender.

Step 13

Remove the pot from the oven and allow the brisket to rest for 10 minutes before slicing against the grain.

Step 14

Serve the sliced brisket with the vegetables and spoon the cranberry-infused sauce over the top. Enjoy!

Nutrition Facts

Serving size	(3718.6g)

Amount per serving	% Daily Value*
Calories	5006.0

Total Fat 195.1g	0%
Saturated Fat 68.1g	0%
Polyunsaturated Fat 9.1g
Cholesterol 1279.1mg	0%
Sodium 14173.3mg	0%
Total Carbohydrate 387.3g	0%
Dietary Fiber 34.8g	0%
Total Sugars 182.5g
Protein 424.5g	0%

Vitamin D 108.9IU	0%
Calcium 512.1mg	0%
Iron 47.0mg	0%
Potassium 9562.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 33.9%

Carbs: 31.0%