WEEKDAYS 1e|12c|p

Pot Roast with Shaved Carrot Salad

Michael Symon
|
Servings: 6
|
easy
|
2+ hr

Give this Midwest must have a try!


  • Ingredients
  • step-by-step directions
Ingredients
Pot Roast with Shaved Carrot Salad
  • 3 lb Brisket
  • Salt and Pepper
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Coriander crushed and toasted
  • 1/2 cup large Diced Bacon
  • 1 Red Onion sliced
  • 2 cloves Garlic smashed
  • 2 Carrots roughly chopped
  • 1 Jalapeno split
  • 12 oz Apple Cider
  • Water to cover 3/4 way up the sides
  • 4 Carrots shaved
  • 1 bunch Mint Leaves
  • 1 bunch Scallions sliced
  • 2 tbsp Red Wine Vinegar
  • 3 tbsp Olive Oil
  • Salt and Pepper
Directions
  • Preheat the oven to 325 deg F.
  • Add bacon and cook until crispy, about 5 minutes. Once cooked remove from pan and set aside. 
  • Heat a large Dutch oven over medium high heat and add the olive oil. When hot, season the brisket and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the bacon.
  • Season the brisket with salt, pepper and coriander and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the onion, garlic, carrots, and jalapeno pepper. Saute until tender, about 3 more minutes. Season with salt and pepper. Stir in beer, water and add the apple cider. Bring to a boil, cover and place into oven. Cook the brisket for 2 to 21/2 hours at 325 degrees until tender. Slice and serve with the carrot salad. 
  • For the salad, Place the carrots, mint, and scallions in a large bowl with the vinegar. Season with salt and pepper and toss to coat. Drizzle in the olive oil and toss. Serve alongside the pot roast.

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