Recipe courtesy of Mark Strausman
Save Recipe Print
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Pot Roast

Recipe courtesy of Alton Brown

Company Pot Roast

Recipe courtesy of Ina Garten

Momma Neely's Pot Roast

Recipe courtesy of The Neelys

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword