This recipe is a simple and delicious way to prepare a beef roast or brisket. I have made this several times for a crowd, and it has always been a hit. Each time, I thought surely there would be enough for leftovers, but people kept going back for seconds until it was all gone! It is a one pot meal, and so easy to put together.
Beef Roast with Carrots and Onions
(adapted from Ina Garten's recipe)
2 large white onions, peeled and sliced
3-4 pound beef roast or brisket*
2 Tb beef tallow or butter (optional, use this if your roast looks lean)
3 Tb celtic sea salt
1 tsp freshly ground pepper
2 tsp dried oregano
3 bay leaves
1 (24-ounce) bottle strained tomatoes (or substitute diced tomatoes with juice)
6 stalks celery, cut into 1 to 2 inch chunks
8-10 large carrots, peeled and cut into 1 to 2 inch chunks (use larger chunks for Away From Home cooking method, or smaller chunks for Home All-Day cooking method)
Home All-Day Method
Spread the onions and celery over the bottom of a slow cooker (or use an oven-safe pot).
Place the roast on top of the onions and season top and bottom with salt, pepper, oregano, and bay leaves. Add the optional tallow/butter on top of the meat.
Pour the strained tomatoes around the brisket, leaving the top exposed.
Cook on low for 4-6 hours (or in an oven at 225 degrees) or cook on High for 3-4 hours.
Add carrots to pot, and nestle them down into the sauce or under the brisket. Flip the roast over and nestle it down into the sauce and veggies. Cook on low for another 3-4 hours (or back in the 225 degree oven).
About 45-60 minutes before dinner, pull the roast out onto a cutting board. Let the meat cool enough to handle, and then shred the meat with a fork or slice it across the grain. Discard any chewy or tough bits.
Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes. This important step allows the meat to soak up the juices and get super moist.
Ladle into bowls and serve. This recipe is great by itself, or it can be served with vegetables of your choice (such as asparagus or broccoli), nutrient-dense white rice, smashed potatoes, and/or a side salad.
Away from Home All-Day Method
Spread the onions, carrots, and celery over the bottom of a slow cooker.
Place the roast on top of the vegetables and season top and bottom with salt, pepper, oregano, and bay leaves. If using a brisket, turn the brisket so that the fatty side is facing up. Add the optional tallow/butter on top of the meat.
Pour the strained tomatoes around the brisket, leaving the top exposed.
Cook on low for 8-10 hours or on high for 6-8 hours.
As soon as you arrive home, pull the roast out onto a cutting board. Once cool enough to handle, shred the meat with a fork, or slice it across the grain.
Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed.
Turn the heat to "Warm" and let it sit for 30 to 60 minutes. This important step allows the meat to soak up the juices and get super moist.
Ladle into bowls and serve. This recipe is great by itself, or it can be served with vegetables of your choice (such as asparagus or broccoli), nutrient-dense white rice, smashed potatoes, and/or a side salad. *If you use a roast that is fairly thick, cut it in half so it will cover the bottom of your slow cooker.
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