Clark'S Pot Roast

14 ingredients
5 steps

Ingredients

  • 3 -5 lbs beef brisket
  • kosher salt
  • fresh ground black pepper
  • 1 tablespoon oil
  • 3 -4 garlic cloves, peeled and chopped
  • 2 cups hot water
  • 1 teaspoon celery salt
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons dark soy sauce
  • 3 -4 whole black peppercorns
  • 1/2 lb baby carrots
  • 2 tablespoons potato starch or 1 tablespoon cornstarch

Directions

  1. 1
    Bring meat to room temperature. Sprinkle generously with salt and pepper.
  2. 2
    In a skillet heat oil until shimmering over medium heat. Brown meat on all sides, then place meat in slow cooker. Add garlic to oil in pan and saute until golden brown, 2-3 minutes. Add oil and garlic to meat.
  3. 3
    Combine water, celery salt, vinegars, honey, soy sauce and peppercorns; pour over meat. Cook on high 3 hours or low 6 hours.
  4. 4
    Add carrots and cook another 1 hour on high or 2 hours on low.
  5. 5
    Remove meat to a platter and tent with foil for 10 minutes before slicing; remove carrots with slotted spoon into a serving bowl. Stir starch into 2 T cold water and drizzle into crockpot; cook on high for several minutes until thickened. Serve with mashed potatoes.

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