Fructose Free Italian Pot Roast Brisket
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Learn more →Ingredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 tbsp garlic-infused olive oil, divided
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 6 scallions, green tops only, thinly sliced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as chianti or sangiovese)
- 1 can (14 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 ½ cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 bay leaf
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the brisket thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat 2 tablespoons of the garlic-infused olive oil in a 5–6 qt Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a plate.
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