3. Beef Brisket Pot Roast
Break out the Dutch oven for this one! Sauté the roast for a few minutes on either side and then brown some onions and garlic. A stock base of the onions, garlic, carrots, and herbs are then added to the brisket. After bringing to a boil, the roast is cooked for 3–4 hours until the meat is falling apart. To further tenderize it, cut against the fat grain. A 4–5 pound brisket will serve up to 12 people.
Source: Simply Recipes