Gummy’s Brisket Pot Roast recipe | PCC Community Markets

Ingredients

• 2 tablespoons high-heat oil, divided
• 1 (4-pound) brisket
• Salt and pepper, to taste
• 5 onions, sliced into half moons
• 4 dried bay leaves
• 1 tablespoon whole grain mustard
• 2 cups red wine
• 3 carrots, sliced into 1/2-inch thick rounds
• 2 large ribs celery, sliced 1/2-inch thick
• 16 small potatoes (fingerling or new potatoes, skin left on)
• Horseradish Cream