This is definitely “crock pot time of year”. It’s the holidays, it’s dark really early and it’s cold outside. The only thing better than coming home to a house filled with the aroma of a delicious pot roast is knowing dinner is ready to eat the minute you walk in the door.
And it doesn’t get any easier than this. Just put all of these ingredients in a large crock pot and you’re in for a treat 8 hours later.
I like brisket, but if it’s not your favorite, you can use a chuck roast or another slow-cooking cut of beef.
Next time you want a great dinner without having to spend a lot of time “cooking”, give this a try. I think you’ll love it.
- 2 lb. brisket
- 1 large onion, sliced
- 2-4 carrots, sliced
- 2-4 stalks celery, sliced
- 1-2 russet potatoes, peeled and cut into large cubes
- beef broth, about a cup
- Italian seasoning
- Emeril seasoning
- salt & pepper, to taste
- 1 TBS Worcestershire, about
- 1/2 cup red wine, optional
- 1 TBS ketchup
- 2 cloves garlic, chopped
- 1 TBS horseradish–it’s the secret
Here’s the brisket that I used, but like I said, any cut of beef will work if it’s meant to cook low and slow.
Slice the onions, carrots and celery. Cube the potatoes.
I “lined” the bottom of the crock pot with the onion.
Generously season the meat with your favorite flavors. I like Italian and Emeril. Then add Worcestershire to the meat.
Place the meat, fat side up, on top of the onions.
Mix remaining ingredients in a cup. Be creative–add your favorite flavors.
Put all the veggies on top of the beef and pour the broth over them. Cover and cook all day. Check occasionally and add more liquid if needed.
It will be done in about 8 hours depending on the cut of meat. Just make sure the meat is really tender before you serve it.
You can serve it right out of the crock pot or arrange it on a large platter, but make sure to serve it with warm crusty bread to dip in the sauce. That’s always my favorite part.
Hope you like it too! And remember, read it first at Stu News.