Homesick Texan Pot Roast

What you need:

For the beef:

• 8 cloves minced garlic, divided
• 1 Tbsp. salt
• 1 Tbsp. ground black pepper
• 1/4 tsp. cayenne pepper
• 2 Tbsp. molasses
• 2 Tbsp. yellow mustard
• 3 to 4 lb. chuck roast or flat cut brisket
• 1 onion, sliced into slivers
• 1 Tbsp. vegetable oil
• 1 cup beef broth

For the horseradish jalapeno sauce:

• 1 tsp. horseradish
• 1 cup sour cream
• 1 clove minced garlic
• 1 pickled jalapeno
• Salt to taste

Directions:

1. Combine 2 cloves minced garlic with salt, pepper, cayenne, molasses, and mustard to form a paste.
2. Rub paste all over brisket and let sit at room temperature for 1 hour.
3. In an ovenproof pot (cast iron or Dutch oven, etc.), heat vegetable oil over medium-high heat.
4. Add onion to pot and cook until they begin to brown at the ends.
5. Add remaining 6 cloves minced garlic with beef broth and scrape the bottom to get any cooked bits.
6. Add beef, fat side up, and spoon the cooked onions over the top. Cover with the lid.
7. Cook in a preheated 250 degree oven for 5 to 6 hours or until brisket falls apart with a fork.
8. After the beef is put into the oven, make horseradish jalapeno sauce by stirring together all ingredients and refrigerating until serving time.
9. Remove from oven, uncover, and allow brisket to rest for 20 to 30 minutes before serving. If using roast, skip the resting.
10. Serve with horseradish jalapeno sauce.

Recipe slightly adapted from Country Cleaver

Posted on Fantastical Sharing of Recipes