Prep 25 mins
Cook 3 hrs
My mom heard this recipe on a PBS cooking show years ago. It called for a regular pot roast, but we tried the corned beef instead and won't eat it any other way! I make for my husband now - it's a favorite!
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 3 -4 lbs corned beef or 3 -4 lbs regular pot roast
- 1⁄2 cup chopped celery
- 1⁄2 cup julienned carrot
- 1 large onion, sliced thin and separated
- 2 cups grape juice or 2 cups cranberry juice (as a red wine substitute-works very well)
- 1 (28 ounce) can tomato puree
- Heat oven to 300 degrees.
- Saute garlic in the olive oil until soft in a large, oven safe pan.
- Place corned beef on garlic, fat side down.
- Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
- After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
- Heat 10 minutes.
- Cover and place in oven for 2 1/2 to 3 hours.
- This makes it very tender!
We tried this with the corned beef. Everyone ate it and enjoyed it, but no one voted to add it to our regular rotation. The tomato taste was too overpowering.