The brisket has long muscle fibres that become soft and tender when cooked low and slow. As long as that simple guideline is followed, you will get a falling-apart tender roast with fabulous flavour.
The best way to cook a brisket roast is with moist heat, by either braising, pot-roasting or simmering in a liquid. A pot roast should be cooked until fork-tender or well done. It makes its own delicious sauce while cooking and can be made a day ahead, re-warming nicely in its own gravy.
You can put a pot roast in the crock pot while it’s still frozen, with about ¼ cup of water and an onion quartered into chunks. Turn the crock pot on low in the morning, and by dinner time it will be ready to eat. For a complete meal, throw some whole or halved potatoes, diced carrots, and your other favourite vegetables and herbs in with the frozen roast. Could there be an easier family dinner for busy days?
The Brisket Pot Roast is rolled and tied to make it round. To serve, slice it across the fibre of the meat while tied, or snip the string and slice flat across the fibre of the meat.
Rolled Brisket Pot Roasts are approximately 3 pounds.