Brisket Pot Roast With Butternut Squash, Sweet Potatoes and Apri

Name: Brisket Pot Roast With Butternut Squash, Sweet Potatoes and Apri
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 10 serving(s)
Ingredients: 2 teaspoons olive oil; 3 lbs beef brisket, trimmed; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 2 cups onions, chopped; 1 cup madeira wine; 14 ounces beef broth; 4 teaspoons garlic, chopped; 1 bay leaf; 4 cups butternut squash, 1 inch cubes; 4 cups sweet potatoes, peeled and 1 inch cubes; 1 cup apricot, dried and chopped; 3 tablespoons flat leaf parsley, fresh chopped

Submitted by Ambervim

"Old Cooking Light"

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Ready In:: 2hrs 50mins
Ingredients:: 13
Serves:: 10

ingredients

2 teaspoons olive oil
3 lbs beef brisket, trimmed
1 ¹⁄₂ teaspoons kosher salt
¹⁄₂ teaspoon black pepper
2 cups onions, chopped
1 cup madeira wine
14 ounces beef broth
4 teaspoons garlic, chopped
1 bay leaf
4 cups butternut squash, 1 inch cubes
4 cups sweet potatoes, peeled and 1 inch cubes
1 cup apricot, dried and chopped
3 tablespoons flat leaf parsley, fresh chopped

directions

Preheat oven to 350.
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.
Add onions and saute 8 minutes or until browned.
Return beef to pan.
Add Madeira, broth, garlic and bay leaf and bring to simmer.
Cover and bake 1.5 hours.
Add squash, potato and apricots, cover and bake 1 more hour or until vegetables are tender.
Remove bay leaf and discard.
Remove brisket. Cut diagonally across the grain into thin slices.
Sprinkle with parsley. Serve with veetables and cooking liquid.