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Wagon Train Pot Roast
(12 Votes)
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- SERVES
- 8
- COOK TIME
- 3 Hr
This old west-style hearty beef brisket is sure to be a welcome addition to your table as the days get cooler. Big on taste and short on work, our Wagon Train Pot Roast is sure to be a family favorite.
What You'll Need
- 1 (4- to 5-pound) beef brisket
- 2 cups smoky-flavored barbecue sauce
- 1 can French onion soup
- 2 large onions, cut in half and thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons hot sauce
- 1/4 cup water
What to Do
-
Preheat oven to 350 degrees F. Coat a large roasting pan with cooking spray. Place brisket fat side up in pan.
-
In a large bowl, combine remaining ingredients; mix well then pour over brisket. Cover tightly with aluminum foil.
-
Roast 3 to 3-1/2 hours, or until fork-tender.
- Remove brisket to a cutting board. Cut across the grain into 1/4-inch-thick slices. Serve topped with sauce from the pan.
Notes
If you want to make this in advance, return the sliced brisket to the sauce in the pan, cover, and store in the refrigerator. When ready to serve, heat the covered brisket in a 300 degree oven until warmed through.
We just can't imagine pot roast without mashed potatoes. If you feel the same way, try our Mashed Potato Casserole for even more wows!
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DiamondsRobbin
Oct 20, 2014
Sauce was excellent....very tasty. Brisket was tough like shoe leather. Cooked beyond the recommended time but I still couldn't chew it. I may try to make it with a chuck roast.
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cindywilsey 8277665
Dec 23, 2015
Did you cut the meat with or against the grain. Usually brisket that is tough has been carved with the grain giving a serving of meat that is described by tough, stringy, and rubbery by those to whom it was served. When carved against the grain, brisket is usually quite tender. Where I live, brisket is always notably more expensive per pound than chuck - even though they are comparable in quality. So I frequently sub in a chuck roast in a recipe that calls for brisket. The best comparison I can give is good old corned beef. Almost always made from the brisket, it is always cut across the grain is quite tender.
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tflower2753 0196958
Feb 17, 2014
This came out great! The sauce was one of the best I've had. My whole family loved it. Thanks!
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WintryKiss
Nov 07, 2013
i wonder if this can be made in a crock pot instead of the oven ?
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Test Kitchen Team
Nov 08, 2013
You can absolutely make this in a slow cooker! If you do, cook on high for 4 hours or low for 8. Enjoy!
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dianne1965
Nov 28, 2012
This is so good. I have made it two times now and we really enjoy.
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dbrickey 2217214
Oct 06, 2012
Made this tonight for dinner using a chuck roast instead of a brisket. It was excellent. Definately a keeper. Next time I will add more hot sauce to the sauce - we like things spicy. I used condensed soup and it worked just fine.
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maryellen14043 8757545
Sep 24, 2012
you didn't specify whether the soup was to be condensed or not, or even if it mattered, so I went with condensed and it was great! Love those onions.
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Peggyd
Sep 23, 2012
saw this recipe this week, and made it tonight. It was AMAZINGLY GOOD!! this is definitely a keeper!! even my picky son went back for seconds!
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lonalee2010 3176406
Sep 23, 2012
I will make this for my happy hour sounds wunderbar cant wait i am german
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grannyblu
Sep 22, 2012
A different and tasyt way with pot roast ..will try soon Thank you for all the different and delicious recipes Keep'em coming!
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dandendulk
Sep 21, 2012
I bet this would be great using pot roast or chuck roast as well.
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wchalupa 4266340
Sep 21, 2012
Haven't made this yet but i will. My woman and i are great cooks,and this sounds great.
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