Puttanesca Brisket Pot Roast

My fifth but not final pot roast recipe.

Puttanesca Brisket Pot Roast, recipe and photo by me, Anna Vocino

When I took the above recipe out of the oven to plate it, my husband said to me, “did you cook that brisket with hot dogs?”

I did no such thing. Those are carrots.

I just want it to be known publicly that I would never make a pot roast simmered in hot dogs.

It appears that my love of the most pedestrian of sausages has fomented the idea that I would entertain using hot dogs as a flavor component.

I don’t know whether to love that about myself or to be horrified at my rep.

But back to the issue at hand.

I love a pot roast. I love a brisket. I have written so many pot roast and brisket recipes, and with each new one I freak out saying THIS is the recipe to make.

MAKE THIS RECIPE!!

It’s so good.

For those of you who don’t know or haven’t tried it, the recipe for Puttanesca sauce is in my second cookbook Eat Happy Too. I love it so much, I decided to jar my Puttanesca and sell it over at Eat Happy Kitchen.

Last year, I created a winter weeknight classic: Stewtanesca.

This year, we are making a Sunday dinner classic: Puttanesca Brisket Pot Roast. It will make your house smell so good, you’ll never wanna leave.

If you are lucky enough to get your hands on a full brisket, this recipe is what you do with the lean end of the brisket. Most briskets cut and sold in grocery stores are already the lean end of the brisket, so you are in good shape. I will always advise that you use the Eat Happy Kitchen BBQ Dust to grill and smoke the fatty end of the brisket.

But the lean end? You make Puttanesca Brisket Pot Roast.

This recipe is pretty straightforward. Make sure you salt your brisket well.

And as always, you don’t have to buy a jar of my sauce, you can get any store bought sauce, just check the label for no sugar added.

If you’d like a downloadable, printable version of this recipe, click here.

PUTTANESCA BRISKET POT ROAST

(Serves 6-8)

INGREDIENTS:

• 1 (3-4 pound) brisket

• Salt and pepper

• 2 tablespoons olive oil

• 1 onion, sliced

• 3 celery stalks, chopped

• 2 large carrots

• 1/2 cup beef broth

• 1 jar Eat Happy Kitchen Puttanesca Sauce (or make your own or use any jar of no sugar added tomato sauce)

INSTRUCTIONS:

Preheat the oven to 275 degrees.

Season the brisket on all sides well with salt and pepper, set aside.

In a large Dutch oven or Le Creuset pot, heat the olive oil to medium high heat, until it’s shimmering. Cook the onion slices and chopped celery until soft and seared, tossing often, about 4-5 minutes. Season with salt and pepper.

Push the veggies to the side of the pot and add the brisket to sear on all sides, about 2-3 minutes per side until slightly browned. Place the carrots on either side of the brisket, then pour the beef broth and jar of puttanesca sauce over the brisket.

Cover and transfer the pot into the oven on the bottom rack and cook 4-5 hours, or until the brisket is fork tender. Remove the brisket and cut it into slices or bite sized pieces, or shred it using culinary claws. Place cut pieces back into the pot to toss with the sauce and serve immediately.