This slow roasted brisket is a great fall dish that you can leave alone for several hours. The slower the brisket cooks the more tender it will be. Serve the juices alongside the meat and vegetables.
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Foodie Byte: Roasting the vegetables enhances the flavors and does not add a lot of fat and calories. When the brisket is finished let it rest about 10 minutes. This prevents the juices from leaking out. Here in culinary we liked the rich flavor chicken broth adds to the beef brisket, but you can certainly use beef broth. We chose to roast the brisket in the LeCreuset 2 1/4 quart braiser because it is easy to sear the meat at a high temperature and finish the dish covered in the oven. The secure lid locks in the heat and moisture, while cooking, helping to break down tough cuts of meat, making the meat and vegetables tender.
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