Bargain Brisket Pot Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Tender, fall-apart brisket slow-cooked in a rich beef broth, inspired by a bargain cut of meat found at a liquidation auction. This american-inspired slow cooker ready in about 180 minutes pairs beef brisket, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef brisket
• 2 tbsp olive oil
• 1 large, chopped onion
• 4 cloves, minced garlic
• 2 medium, sliced carrots
• 2, sliced celery stalks
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tbsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add brisket and sear on all sides until browned, about 5 minutes total.
2. Step 2: Remove brisket and set aside. Add chopped onion and garlic to the pot, sautéing for 3 minutes until fragrant. Stir in sliced carrots and celery, cooking for 5 minutes until softened. Add beef broth, red wine, tomato paste, thyme, salt, and black pepper. Bring to a boil.
3. Step 3: Return brisket to the pot, cover, and transfer to oven. Braise for 2.5-3 hours until meat is tender and shreds easily. Let rest 10 minutes before slicing and serving.