Mom's Roast Beef
photo by TJW2725
- 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.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.