Slow Cooker Brisket Recipe
INGREDIENTS:
1 FFF Beef Brisket or Chuck Roast
1 Onion, roughly chopped
4 Cloves Garlic, chopped or crushed
6 Medium Carrots, roughly chopped
6 Celery Stalks, roughly chopped
4 Medium Potatoes (Cut to bite sized)
2 Chopped Tomatoes
2 Tablespoons Tomato Paste
3-4 Cups Beef Bouillon and Water (Or Beef Broth)
Salt
Pepper
DIRECTIONS:
1. Defrost your roast and season all over with salt and pepper.
2. In a pan, add a little oil and sear the roast on all sides, just enough to develop color and begin rendering the fat. While the meat is searing, roughly chop the vegetables.
3. Once the meat has been seared, remove from the pan and place into your low cooker.
4. In the same pan, add your onions. Cook until fragrant, about 3-4 minutes, then add in the carrots, celery and garlic. After cooking for several minutes, add in the tomatoes and tomato paste. Mix well to combine everything together as it cooks.
5. After about 3-4 minutes, add about a cup of the beef broth to deglaze the pan. While it is cooking, add the potatoes and the rest of the beef broth to the slow cooker.
6. Once deglazed, add everything from the pan into the slow cooker, and turn to low heat.
7. Cook on low heat for 6-7 hours, testing occasionally to see how it is cooking. Your should be able to shred it when it is ready. (If using a pressure cooker, it should only take about an hour).
4. Once done, keep the slow cooker in "keep warm" setting until you are ready to serve.
8. When ready, serve over rice and Enjoy!
1 FFF Beef Brisket or Chuck Roast
1 Onion, roughly chopped
4 Cloves Garlic, chopped or crushed
6 Medium Carrots, roughly chopped
6 Celery Stalks, roughly chopped
4 Medium Potatoes (Cut to bite sized)
2 Chopped Tomatoes
2 Tablespoons Tomato Paste
3-4 Cups Beef Bouillon and Water (Or Beef Broth)
Salt
Pepper
DIRECTIONS:
1. Defrost your roast and season all over with salt and pepper.
2. In a pan, add a little oil and sear the roast on all sides, just enough to develop color and begin rendering the fat. While the meat is searing, roughly chop the vegetables.
3. Once the meat has been seared, remove from the pan and place into your low cooker.
4. In the same pan, add your onions. Cook until fragrant, about 3-4 minutes, then add in the carrots, celery and garlic. After cooking for several minutes, add in the tomatoes and tomato paste. Mix well to combine everything together as it cooks.
5. After about 3-4 minutes, add about a cup of the beef broth to deglaze the pan. While it is cooking, add the potatoes and the rest of the beef broth to the slow cooker.
6. Once deglazed, add everything from the pan into the slow cooker, and turn to low heat.
7. Cook on low heat for 6-7 hours, testing occasionally to see how it is cooking. Your should be able to shred it when it is ready. (If using a pressure cooker, it should only take about an hour).
4. Once done, keep the slow cooker in "keep warm" setting until you are ready to serve.
8. When ready, serve over rice and Enjoy!