Beef with Prunes and Carrots (Pot Roast Style)

Name: Beef with Prunes and Carrots (Pot Roast Style)
Total time: 150 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Beef brisket — 220 g; Prunes — 35 g; Carrots — 90 g; Onions — 70 g; Garlic — 5 g; Mustard — 12 g; Dry red wine — 60 ml; Sunflower oil — 10 ml; Salt — 2 g; Ground black pepper — 1 g

Slow-braised beef with prunes, carrots, and onions in red wine. Long cooking tenderizes the meat and infuses it with rich flavor.

Time: 2 h 30 min
Serving: 789 kcal
Ingredients: ≈ $3.83
Protein: 46 g

Hearty

Beef with Prunes and Carrots (Pot Roast Style)

Ingredients

1 Beef brisketpack 800 g ≈ $8.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 220 g
2 Prunespack 200 g ≈ $3.50 35 g
3 Carrots≈ $1.50 per kg 90 g
4 Onions≈ $1.60 per kg 70 g
5 Garlic≈ $10.00 per kg 5 g
6 Mustard 12 g
7 Dry red winepack 750 ml ≈ $9.00 60 ml
8 Sunflower oil 10 ml
9 Salt 2 g
10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Pat the beef¹ dry⁷, then season generously with salt, black pepper, and Dijon mustard.
Heat the oil in a Dutch oven over medium-high heat, then sear the beef¹ 2–3 minutes per side until browned.
Cut the carrots³ into large chunks, slice the onions⁴ into strips, and crush the garlic⁵ cloves.
Arrange the vegetables and prunes² in a baking dish, place the beef¹ on top, and pour in the red wine.
Cover tightly with foil and bake at 325°F (170°C) for 2 hours.
Remove the foil and bake another 15–20 minutes until the top is lightly browned and the meat is fork-tender.
Let the beef¹ rest for 10 minutes, then slice it against the grain.

Tips

Why it works: Pat the meat dry before searing, so the crust turns out crisp and doesn't fall apart in the oven. Leftover moisture makes the meat bland inside.
Substitutions: Swap the prunes for dried apricots (35 g). The flavor will be less sweet. Instead of red wine, use tomato juice (60 ml) with 1 tsp sugar.
Common mistakes: The meat will be dry if you leave it too long without foil. Check doneness with a fork: it should separate easily but not crumble.
Storing and reheating: Keeps in the fridge for 3 days. Reheat in the oven at 160 °C for 20 minutes with a splash of water, so it doesn't dry out.
Serve with: Serve with mashed potatoes and a green salad of cabbage and apples, to balance the richness of the meat.

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Nutrition

Per serving and share of 2000 kcal

Calories	789 kcal	39%
Protein	46 g	61%
Fat	44 g	63%
Carbs	39 g	15%
Per 100 g	156 kcal

Cost

≈ $3.83per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is beef brisket.