Yankee Pot Roast


  • 1 beef brisket (about 4-5 pounds)
  • 2 tablespoons Montreal steak seasoning
  • 3 tablespoons olive oil
  • 1/2 cup flour
  • 3 cups beef stock
  • ½ cup HP sauce
  • 1 tablespoon celery salt
  • 1 teaspoon poultry seasoning
  • 6 bay leaves
  • 5 carrots, peeled and chopped
  • 1 large white onion, chopped
  • 3 stalks celery, chopped
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and crushed by hand


  1. Preheat oven to 325 degrees.
  2. Rinse brisket, then pat brisket dry using paper towels
  3. Season the brisket on all sides with Montreal steak seasoning.
  4. Dredge the brisket in ½ cup flour.
  5. Heat oil in large cast iron skillet (14 inches) or Dutch oven.
  6. Cook the brisket, searing on each side, until browned, about 18-20 minutes.
  7. Add stock, HP sauce, celery salt, poultry seasoning, bay leaves, carrots, onions, celery and tomatoes and bring to a boil.
  8. Cover, transfer to oven, and cook until brisket is tender, about 4 hours.
  9. Transfer meat to a cutting board and let rest for 10 minutes before carving.
  10. Use pan juices to make gravy to pour over brisket, if desired.

The original recipe for this perfect pot roast can be found here.

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