Pot Roast Brisket

Ingredients

• 1 beef brisket flat-cut, 4 1/2 to 5 lb., rolled and tied
• freshly ground pepper
• salt
• 1 tablespoon olive oil
• 1 1/2 pounds cipollini onions peeled
• 4 garlic cloves smashed
• 1/4 cup all purpose flour
• 1/2 cup dry red wine such as Zinfandel
• 2 tablespoons demi-glace mushroom
• 1/4 cup tomato paste
• 1 3/4 cups beef broth
• 3 fresh rosemary each, and thyme sprigs, tied in a cheesecloth
• 5 carrots peeled and cut into 1 1/2-inch pieces
• 2 bunches Swiss chard stems and large ribs removed, leaves cut into 1-inch strips, blanched and squeezed of excess moisture

Nutrition

• Calories : 140 calories
• Carbohydrate : 25 grams
• Fat : 2 grams
• Fiber : 6 grams
• Protein : 5 grams
• Sodium : 630 milligrams
• Sugar : 8 grams