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Chef’s Plate: Jay Veregge’s Stout-Brisket Pot Roast

As seasons change, Chef Jay Veregge veers his ingredients to do the same with a tender appreciation for harvested wild game. With autumn at our doorstep and the taste of Farm-to-Fork Month still in our mouths, Veregge, whose culinary works are often savored at The FirehouseTen22 and District, took a moment from his busy schedule to share a Stout-Brisket Pot Roast recipe that is sure to conjure a fondness for colder months and local ingredients.

For many, the braised union of root vegetables and beef brisket tend to make for a hearty meal, enough to satisfy the hungriest member of the family. While the final product is what everyone gathers for, it is the process that Veregge continues to hold dear.

“I think most chefs do,” said Veregge. “I love that rich braise in the winter. I like to use stout with it, local stout ale, and you know, [I] usually use High Water Brewing in it. I’ll cook down some High Water Stout in there and it gives it this sweet, caramelized flavor. I just love to braise foods.”

As the Director of Culinary Operations for the Harvego Restaurant Group and one of the top chefs in the region having a lead role in running of one of the nation’s top restaurants, Chef Jay has been cultivating his love for culinary arts in as many aspects as possible. Raised in a rural ranch setting, his standards remain steep, while acknowledging its realities.

“When you see and raise your product from basically infancy, or small animals, and you see them raised, and harvested, and butchered, you take great care in that because you don’t want to waste it,” said Veregge. “I have very high value for the life of an animal and the product itself.“

In regard to gathering ingredients for the Stout-Brisket Pot Roast, Veregge encourages everyone to do their research.

“I’m very particular about what I eat personally and what I feed my patrons,” said Veregge. “I think a lot of us are like that, it’s not just me. It’s chefs in general. You get smarter or you get out.”

With root vegetables from the local farmers market and meat from Double R Ranch, Chef Jay is consciously able to serve customers a responsible meal. In providing the process to the rather simple dish, he is hopeful others are inspired to explore their own culinary talents from the principles of this recipe.

“People tend to think they become magic in the kitchen,” said Veregge. “Once they learn that you basically get your meet chopped or you chop it, you chop your vegetables to a certain size, you throw them into a pan, you put your stout in there and your seasonings, you cover it with foil, and you cook it for three hours at 350 degrees, you take it out, and it’s perfect every single time. It’s very simple. That’s an appeal, too, it’s really easy.”

Below, you will find a full list of ingredients and instructions on how to prepare your own Stout-Brisket Pot Roast.

For more information on Chef Jay Veregge and the Harvego Restaurant Group, visit HarvegoRestaurants.com

Stout-Brisket Pot Roast (Servings: 10-15)


  • 1 ea (~6#) Beef Brisket
  • 4 Tbsp Salt
  • 1 Tbsp Pepper
  • 6 ea Carrot (diced)
  • 4 ea Large Onion (diced)
  • 2 ea Celery Root {aka Celeriac} (diced)
  • 6 ea Parsnip (diced)
  • 1 ea Bulb Garlic (peeled)
  • 2 bunch Fresh Thyme
  • 6 ea Bay Leaf
  • 1 can (28oz) Plum Tomato (or Whole Peeled Tomatoes)
  • 2 cup Chicken Stock
  • 4 cup Favorite Stout Beer
  • 1 cup Butter
  • 1 3/4 cup Flour


  1. Heat oven to 350°. Season brisket with salt and pepper. Mix all diced vegetables and garlic together in a large bowl.
  2. In a large roasting pan, add mixed vegetables. Place brisket on top of vegetables. Add plum tomatoes, thyme and bay leaves to pan. Pour stock and beer over brisket, and then cover pan with parchment paper then foil wrap tightly.
  3. Bake in oven for 4-5 hours. (Until brisket is tender)
  4. Carefully remove brisket from liquid and vegetables. Skim off as much oil as possible from liquid, and strain remainder of vegetables and reserve on side. Proceed to make the sauce.


  1. Take half the liquid and vegetables and blend until smooth.
  2. In a separate pan; melt butter on medium heat. Add flour to butter and cook until color turns light brown while constantly stirring to make a roux.
  3. Pour into a sauce pot and turn on to medium heat.
  4. Add roux slowly while constantly stirring to blended liquid. Cook until it turns to a gravy-like consistency.


Slice brisket across the grain. Place reserved vegetables on a platter and the sliced brisket on top of vegetables. Ladle gravy over brisket and vegetables. Serve and enjoy!

Photo courtesy of the Harvego Restaurant Group.

About the author

Cesar Alexander

Cesar Alexander is assistant editor for Sacramento Press. A native to California, he enjoys writing and discovering the varieties of art, live music, nature and everyday wonders the Sacramento region has to offer.

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