This Yankee Pot Roast recipe starts with a pan seared, seasoned beef brisket because, unlike a more traditional chuck roast, it has more flavor. Slowly braised in a flavored broth it is served with steamed vegetables and a delicious gravy made from the braising liquid.
Pat brisket dry using paper towels. Season flour with salt and white pepper. Use 1/2 cup and dredge brisket all over. (See Note 1)
Heat oil in a large 8qt Dutch oven over medium high heat. Brown brisket 8-10 minutes on both sides. Drain excess oil.
Scatter the bay leaves, carrots, onions, celery, and tomatoes around the beef in pot. In a large measuring bowl whisk together the beef stock, catsup, Worcestershire sauce, celery salt and horseradish. Pour over meat and vegetables. Bring to a boil then cover and transfer to 325°F oven. Cook until brisket is tender, about 4 hours.
Transfer brisket to a cutting board and rest 10 minutes before carving AGAINST the grain.
Strain pan juices through a sieve into a bowl. Press to extract as much from the braising vegetables as possible, discard. Pour juices back into Dutch oven over medium high heat and whisk in remaining 1/2 cup flour and 1 cup water, cook 2 minutes. Lower heat and simmer until gravy is thickened, 5 minutes. Season to taste.
Pour gravy over brisket and serve with mashed potatoes and side dish of vegetables.
Notes
Feel free to substitute boneless chuck roast, a blade roast or even short ribs for the beef brisket. I also add the beef to a sealable bag along with the seasoned flour and toss and rub to coat and adhere easily without a mess.