|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hearty beef brisket pot roast is a snap to prepare and cook in the slow cooker. A variety of vegetables and an easy thickened sauce make this an excellent one-pot meal for a Sunday dinner or an everyday family meal. Make sure you use a fresh, uncured beef brisket (not corned beef).
You can vary the vegetables to suit your family's tastes. Feel free to add some sliced mushrooms, celery, or diced rutabaga or turnips along with the potatoes and carrots, or add frozen green beans or mixed vegetables about 30 to 60 minutes before the dish is done. Small frozen pearl onions can be used instead of the quartered onion.
The vegetables are cooked until they're very tender and then they are mashed for serving. If you prefer firmer root vegetables, you might want to cook the potatoes and carrots separately.
- 6 medium potatoes (peeled and cut in half)
- 6 medium carrots (peeled and sliced)
- 3 medium onions (peeled and sliced)
- 3 1/2 to 4 pounds beef brisket (cut in half, if necessary to fit in the crock)
- 1/2 teaspoon salt (or to taste, the amount depends on how salty the broth or stock is)
- Dash paprika
- Dash ground black pepper
- 1 large bay leaf
- 1 1/2 cups beef stock
- 2 tablespoons butter
- 1/3 cup water (cold)
- 3 tablespoons all-purpose flour
- Optional: dash Gravy Master (gravy browning sauce)
Gather the ingredients.
Put the potatoes in the slow cooker and scatter the carrots and onions over them.
Trim and discard any visible excess fat from the brisket and cut it into 2 to 3 pieces. Or leave it in one piece if it will fit in the slow cooker's crockery insert.
Sprinkle the meat lightly with salt, paprika, and dash of pepper, and then place it on top of the vegetables. Add the bay leaf and the beef stock.
Cover the pot and cook on low for 8 to 10 hours. Remove the bay leaf.
Heat the oven to 200 F or set it on the "warm" setting. Meanwhile, grab a pan or platter for the brisket. Lift brisket onto pan and cover with foil. Place it in the oven to keep warm while preparing the vegetables and sauce.
Drain the vegetables, reserving 1 1/2 cups of the cooking liquid.
Put the vegetables in a bowl and add butter. Mash the vegetables and season with salt and pepper, to taste.
Cover the bowl loosely and place it in the warm oven with the beef.
Blend the 1/3 cup of cold water with 3 tablespoons of flour in a saucepan; stir until smooth.
Place the pan over medium heat and add the reserved cooking liquids.
Add a dash of Gravy Master or Kitchen Bouquet, if using. These browning sauces add extra color and flavor to gravies and sauces. Cook until the sauce is thickened and bubbly. Taste and adjust the seasonings with salt and pepper, as needed.
Slice the beef brisket thinly across the grain.
- Any variety of potato will work fine in the recipe, but red-skinned potatoes, round whites, new potatoes, and other low starch, "waxy" varieties keep their shape better.