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Brisket Pot Roast With Butternut Squash, Sweet Potatoes and Apri

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READY IN:
2hrs 50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a Dutch overn over medium high heat add oil. Sprinkle brisket with salt and pepper and add to pan. Cook 5 minutes turning to brown all sides. Remove from pan.
  3. Add onions and saute 8 minutes or until browned.
  4. Return beef to pan.
  5. Add Madeira, broth, garlic and bay leaf and bring to simmer.
  6. Cover and bake 1.5 hours.
  7. Add squash, potato and apricots, cover and bake 1 more hour or until vegetables are tender.
  8. Remove bay leaf and discard.
  9. Remove brisket. Cut diagonally across the grain into thin slices.
  10. Sprinkle with parsley. Serve with veetables and cooking liquid.

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