Mark (mhaithaca) wrote,
Mark
mhaithaca

Mom's magical vegetarian-curing pot roast

For those who're curious about the pot roast, it was a variation on the recipe my mother makes for most family dinners. (If she didn't, my cousin Tracy's husband Rob, the former vegetarian, would probably have a relapse or something.)

It's a staggeringly simple recipe. I put a beef brisket in the crock pot with sliced onions, a cup of ketchup, a can of Campbell's tomato soup, a half cup of brown sugar, and a quarter cup of lemon juice. (I didn't measure any of it, but I know some folks can't conceive of not measuring, so I'm estimating!) Cook all day on low.

The first batch this week I made with a corned beef brisket instead of regular beef. A different flavor, but it was good anyway. I sliced it when I got home and let the slices soak in the gravy for the next hour. The second batch was actually made with cubed stew meat, and that was also great. I may also try it with the london broil I've got in the freezer. As with all crock pot cooking, it's important that you not get too fancy, expensive, and lean a cut of meat! It only works if the meat has a little fat in it.

My mother's original version doesn't involve a crock pot. Sautee the sliced onions, then brown the brisket on one side, then the other, in a dutch oven. Then add the rest of the ingredients and simmer for a couple of hours. Slice the brisket, then simmer for another hour.
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