Brisket with Carrots and Onions (GAPS-legal, Grain- and Gluten-free)

This recipe is a simple and delicious way to prepare beef brisket.  I have made this several times for a crowd, and it has always been a hit.  Each time, I thought surely there would be enough for leftovers, but people kept going back for seconds until it was all gone!  It is a one pot meal, and so easy to put together.  You could also easily substitute any roast for the brisket.

Brisket with Carrots and Onions

• 3 large white onions, peeled and sliced
• 3-4 pound beef brisket or other roast*
• 3 Tb celtic sea salt
• 1 tsp freshly ground pepper
• 2 tsp dried oregano
• 4 bay leaves
• 1 (24-ounce) bottle strained tomatoes (or substitute diced tomatoes with juice)
• 6 stalks celery, cut into 1 to 2 inch chunks
• 8-10 large carrots, peeled and cut into 1 to 2 inch chunks

Home All-day Method

1. Spread the onions over the bottom of a slow cooker (or use an oven-safe pot).  Place the brisket on top of the onions and season top and bottom with salt, pepper, oregano, and bay leaves.
2. Pour the strained tomatoes around the brisket, leaving the top exposed.
3. Cook on low for 4-6 hours (or in an oven at 225 degrees) or cook on High for 3-4 hours.
4. Add celery and carrots to pot, and nestle them down into the sauce or under the brisket. Flip the brisket over and nestle it down into the sauce and veggies.
5. Cook on low for another 3-4 hours (or back in the 225 degree oven).
6. Pull brisket out onto a cutting board.  Shred the meat with a fork, or slice it across the grain.
7. Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  This step allows the meat to soak up the juices and get super moist.

Ladle into bowls and serve.  Great by itself or even better with a side salad and a glass of raw milk!

Away from Home All-day Method  

1. Spread the onions, carrots, and celery over the bottom of a slow cooker.  Place the brisket on top of the vegetables and season top and bottom with salt, pepper, oregano, and bay leaves. Turn the brisket so that the fatty side is up.
2. Pour the strained tomatoes around the brisket, leaving the top exposed.
3. Cook on low for 8-10 hours or on high for 6-8 hours.
4. As soon as you arrive home, pull brisket out onto a cutting board.  Shred the meat with a fork, or slice it across the grain.
5. Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  This step allows the meat to soak up the juices and get super moist.

Ladle into bowls and serve.  Great by itself or even better with a side salad and a glass of raw milk!

*If you use a roast that is fairly thick, cut it in half so it will cover the bottom of your slow cooker.

This recipe is part of Fight Back Friday at Food Renegade, Monday Mania at The Healthy Home Economist and Pennywise Platter at The Nourishing Gourmet!