Pot Roast Brisket With Harissa and Spices

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket (see note below) for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.” She recommends serving it “with mashed root vegetables or shredded up and served with flatbread, yogurt, and a dash of pomegranate molasses, pomegranate seeds, and some fresh herbs, such as mint.” Leftovers make for an excellent sandwich or pot pie filling, or combine them with a can of coconut milk and serve over rice for a comforting stew.