Name: Healthy Vegetable-Loaded Beef Brisket Pot Roast Recipe
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Ingredients: 3 lbs beef brisket, trimmed of excess fat; 1 tbsp olive oil; 1 large yellow onion, chopped; 4 cloves garlic, minced; 4 large carrots, cut into 2-inch chunks; 3 parsnips, peeled and cut into 2-inch chunks; 4 stalks celery, cut into 1-inch pieces; 2 cups low-sodium beef broth; 1 can (14.5 oz) diced tomatoes, undrained; 2 tbsp tomato paste; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 tsp salt; 1/2 tsp black pepper

Season the trimmed beef brisket on all sides with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the brisket for 5 to 6 minutes per side, or until a deep, golden-brown crust forms. Remove the beef from the pot and set it aside on a plate, leaving the drippings behind.

Add the chopped onion, carrots, parsnips, and celery to the same pot. Sauté for 5 minutes, stirring occasionally, until the onions begin to soften and turn translucent.

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the low-sodium beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Return the seared brisket and its juices to the pot, nestling it into the vegetables. Place the fresh rosemary and thyme sprigs on top of the brisket.

Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 1 hour and 45 minutes, or until the beef is melt-in-your-mouth tender when pierced with a fork.

Transfer the tender brisket to a cutting board and let it rest for 10 minutes before slicing against the grain. Serve the warm brisket slices alongside the tender root vegetables, spooning the light tomato-herb broth over the top.