Recipe courtesy of The Buckhorn Exchange
Episode: Denver
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Grandma Fanny's Pot Roast
Total:
4 hr 25 min
Active:
25 min
Yield:
8 to 12 servings
Level:
Easy
Total:
4 hr 25 min
Active:
25 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

  • 1/2 cup beef base
  • 1 beef brisket, fat trimmed (7 to 8 pounds)
  • Roux, for thickening
  • Sliced pumpernickel bread, for serving

Directions

Mix 2 gallons water with the beef base in a stock pot until dissolved. Add the brisket and simmer over medium heat until tender, 3 to 4 hours.

Remove the brisket from pot, slice against the grain and set aside. Thicken the jus with some roux, adding a little bit at a time, until it reaches gravy consistency. Place some slices of the meat on a slice of bread and pour the gravy over the brisket. Top with another slice of bread and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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