Mom's Roast Beef

READY IN: 6hrs 10mins




  • Trim any super large pieces of fat from the meat, but leave a lot of fat on, it makes it tender.
  • Score the meat in several places.
  • Mix all ingredients together and pour over meat.
  • Cover and marinate overnight, flipping occasionally.
  • The next day, put the meat AND the marinade in a 5-6.5 quart Crockpot and set on low.
  • Cook on low for 6-9 hours depending greatly on your crockpot until the meat is falling apart tender.
  • In my 6,5 L crockpot it took only 5 1/2 hours.
  • Shred the meat roughly and serve with potatoes using the juice as gravy. Do not throw out the Juices from the pan -- save it with the meat.
  • Alternatively, cook it in the oven.
  • In a covered pan and bake at 300 degrees for 3 hours for 4 pounds and 4 hours for 5 pounds.
  • Baste occasionally.
  • Take out and slice.
  • Replace it in the pan and pour some of the marinade over brisket. Increase the temperature to 350 degrees and continue baking for another hour, uncovered.