| Level: | Easy |
| Total: | 4 hr |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- One 3-pound roast (I’m using flat of brisket)
- 1 tablespoon mustard (I’m using Dijon)
- 2 tablespoons chopped fresh sturdy herb (I’m using rosemary)
- Salt and pepper
- 1 pound carrots, cut into large chunks
- 1 pound potatoes, quartered (I’m using Idaho)
- 1 pound onions, quartered (I’m using red)
- 6 cloves garlic
- Olive or other oil, for tossing vegetables
- 2 cups liquid (I’m using chicken stock)
- 3 tablespoons butter
- Splash of vinegar (I’m using red wine vinegar)
Instructions
- Preheat the oven to 450 degrees F.
- Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
- Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
- Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook’s Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
- While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 838 |
| Total Fat | 58 g |
| Saturated Fat | 24 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 46 g |
| Cholesterol | 231 mg |
| Sodium | 1282 mg |
Reviews
Made this with brisket twice and eye of round twice. Delicious every time. BUT! For brisket, aim for 200° internal temp! Very important; otherwise the brisket will be tasty but a bit tough. For eye of round, you might find yourself over the target temp after the initial 90 minutes. Do not stress! Just take it out, keep it warm (I’ve done this for up to two hours!), add the liquid to the original pan, and leave the veggies in for another 30 minutes, or more if it seems they need it. Finish the sauce on the stovetop if necessary. This is an *extremely* flexible recipe in my experience. And probably the best in my repertoire at the moment. (I say this as someone who’s eaten a lot of fantastic meals but has had to learn cooking with zero training. It’s turned out great for *me* so it is virtually guaranteed to turn out great for you.)
Very easy to make and really tasty. The brisket came out very tender and the veggies were cooked perfectly.
This is one of the best 5 ⭐️ meal I ever made in my kitchen. I absolutely love it! My husband usually take care of the brisket, and I would do the vegetables and sauce. I truly recommend this dish. “I swear, before my husband could never get the brisket to be soft and melting in your mouth but after watching symon do it he’s learnt a few tricks” 🙂
I made it with eye of round roast…delicious! The meat came out perfectly! The sauce was great.
Watched you make this live the other day and then made the roast at home. The whole family loved it!! Thank you!