Great-Grandma Ruth always made this simple and hearty dinner with a chuck roast and never corned beef.
She would simmer it on the stove until the beef was tender (no slow cooker in her pantry!). I like to make it with brisket or chuck roast in the slow cooker or Instant Pot.
This is a variation on the Slow Cooker Pot Roast Recipe.
Ingredients:
- 2-3 lb Brisket
- 4 medium redskin potatoes - quartered
- 4 carrots - chopped in 2 inch pieces
- 1 large sweet onion - quartered
- 2 sticks of celery - chopped in 2 inch pieces
- 1/2 head of cabbage sliced 1 inch thick
- Turnips, rutabaga, parsnips or other root veggies as desired cut into serving size pieces.
Instructions:
- Thaw Brisket
- Add potatoes, carrots, onion, celery, cabbage, turnips, rutabaga, and parsnips to slow cooker. Sprinkle with salt & pepper.
- Add Brisket to slow cooker and sprinkle with salt & pepper
- Add 1 cups of water or broth
- Cook on low for 8-10 hours or until meat is tender.
I usually make a soup or stew from the leftovers by cutting the leftover meat & veggies into bite-size pieces, thickening the leftover broth with corn starch, and adding dumplings on top.
PS ... you can use chuck roast, brisket , shank , rump roast , or short ribs .
