Brisket Pot Roast With Butternut Squash, Sweet Potatoes, And Apricots Recipe

Name: Brisket Pot Roast With Butternut Squash, Sweet Potatoes, And Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 (3-pound) beef brisket, trimmed; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups chopped onion; 1 cup Madeira; 1 (14-ounce) can fat-free, less-sodium beef broth; 4 garlic cloves, chopped; 1 bay leaf; 4 cups (1-inch) cubed peeled butternut squash (about 1 1/4 pounds); 4 cups (1-inch) cubed peeled sweet potato (about 2 medium); 1 cup dried apricots, chopped; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2 teaspoons olive oil
1 (3-pound) beef brisket, trimmed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chopped onion
1 cup Madeira
1 (14-ounce) can fat-free, less-sodium beef broth
4 garlic cloves, chopped
1 bay leaf
4 cups (1-inch) cubed peeled butternut squash (about 1 1/4 pounds)
4 cups (1-inch) cubed peeled sweet potato (about 2 medium)
1 cup dried apricots, chopped
3 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 350u00b0.
2
Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; saute 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350u00b0 for 1 1/2 hours.
3
Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.

2121

kcal

Calories

191

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 (3-pound) beef brisket, trimmed, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Brisket Pot Roast With Butternut Squash, Sweet Potatoes, And Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brisket Pot Roast With Butternut Squash, Sweet Potatoes, And Apricots

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