Thyme scented Roast Brisket Dinner

By learen

Ingredients

• 1 4-5 lb beef brisket
• 4 cloves garlic, minced
• 2 t dried thyme
• 1 t salt
• 1/2 t black pepper
• 2 large onions, thinly sliced
• 1 can beef broth
• 2 lbs red potatoes, halved or quartered
• 1 lb baby carrots
• 2 T butter
• 2 T all purpose flour

Details

Servings 8

Preparation

Step 1

Preheat oven to 350.

Place brisket fat side up in large roasting pan, sprinkle with garlic, thyme, salt and pepper. Separate onion slices into rings; scatter over brisket. Pour broth over onions. Cover and roast for 2-3 hours. Uncover; stir onions into drippings. Arrange potatoes and carrots around brisket. Cover; roast 45 min longer until brisket and veggies are fork tender.

Transfer brisket to cutting board; tent with foil and let stand 10 min. Transfer veggies with slotted spoon to ovenproof serving bowl; keep warm in turned off oven. Strain pan juices into measuring cup and refrigerate 10 min or until fat rises to the surface. Spoon off the fat.

Melt butter in med saucepan over med heat. Add flour; cook and stir for 1 min. Stir in juices from pan and cook 3-4 min until sauce thickens stirring constantly. Carve brisket into thin slices. Serve with veggies and sauce.