Beef Brisket Pot Roast | Peachy the Magazine

Ingredients

• One 4-pound beef brisket with a 1/3-inch layer of fat
• Salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 5 garlic cloves, smashed
• 2 medium onions, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 celery rib, coarsely chopped
• 3 bay leaves
• 2 rosemary sprigs
• 2 small dried red chiles
• 2 cups dry red wine
• One 14-ounce can whole plum tomatoes, drained
• 3 cups low-sodium chicken broth