Haven's Kitchen

Step 1
Preheat the oven to 325°F. Pat the brisket dry with paper towels and season generously with salt and pepper.

Step 2
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.

Step 3
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.

Step 4
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 Chimichurri drizzled on top.