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Slow Roasted Chimichurri Brisket

This Chimichurri Brisket is slow-cooked to perfection in a flavorful blend of tomatoes and our signature Herby Chimichurri sauce. A comforting meal that's bound to satisfy & worth the wait!

Chef Tip: For an extra layer of flavor, allow the brisket to marinate in the Chimichurri sauce for an hour before searing. This will infuse the meat with the vibrant herbaceous notes.


  • 3-4 lb. beef brisket, trimmed

  • 1 yellow onion, chopped

  • 2 tablespoons tomato paste

  • 4 large carrots, cut into 2-inch pieces

  • 1 pound small waxy potatoes

  • 1 32-oz can crushed tomatoes

  • 2 cups beef stock

  • Olive oil

  • Salt and Pepper

  • Haven’s Kitchen Herby Chimichurri



Preheat the oven to 325°F. Pat the brisket dry with paper towels and season generously with salt and pepper.


Heat olive oil in a large Dutch oven over medium heat. Sear brisket on all sides until nicely browned, 8 minutes total. Remove brisket to a plate.


Saute onions until translucent. Add tomato paste and stir until it turns a brick-red color. Add beef stock, tomatoes, and Herby Chimichurri. Bring to a boil.


Add carrots, potatoes, brisket, salt, and pepper. Lower heat to a simmer, cover, and transfer to the oven. Cook until the brisket is tender and vegetables are soft, about 3-3.5 hours. Serve with more Herby Chimichurri drizzled on top.

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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