My husband isn't wild about traditional Thanksgiving fare, so this year I decided to do something different, and MUCH easier. This easy roast is delicious and a nice alternative to turkey. I served it with roasted Brussels sprouts and fingerling potatoes but it also pairs well with my Roasted Veggie Hash for a hearty and super-nutritious holiday meal.
Fat equals flavor but you want that fat to be healthy and clean. Use organic, grass-fed meat since it is higher in anti-inflammatory omega-3 fatty acids and less likely to contain toxic chemicals, antibiotics, steroids and hormones that hang out in the fat and tissues of conventionally raised, grain-fed animals.
- 2-2 1/2 lbs Organic, grass-fed brisket or boneless chuck roast
- 1 large organic sweet onion, roughly chopped
- 5 medium organic carrots - 3 of them peeled and roughly chopped, 2 of them cut into large chunks
- 5 organic celery stalks, 3 roughly chopped and 2 cut into large chunks
- 1 Tbsp organic, grass-fed ghee
- 1 18.3 oz jar of organic diced tomatoes
- 1/4 cup organic apple cider vinegar
- 1 Tbsp Dijon mustard
- 6 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 Tbsp raw honey
- 1 tsp Himalayan salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- Melt the ghee in a large sauté pan over medium heat.
- Sprinkle the meat with the salt and pepper and set aside.
- Sauté the roughly chopped carrot, celery and onion (this mixture is also know as mirepoix) in the ghee until fragrant and slightly translucent - about 4-5 minutes.
- Add the garlic and sauté for another minute or two.
- Transfer the mixture from the sauté pan to the slow cooker and spread evenly in the bottom of the crock.
- Return the sauté pan to the stove over medium heat and brown the brisket or chuck roast on all sides.
- Place the browned meat into the slow cooker on top of the mirepoix.
- Add the remaining carrots and celery on top of the meat.
- In a medium-size bowl, mix together the tomatoes, vinegar, mustard ginger, honey and all spices until well combined and pour over the top of the meat and vegetables.
- Cover and cook on low for 7-8 hours, until the meat is very tender and cooked through.
- Add Himalayan or sea salt and freshly ground pepper to taste and serve.