JEWISH CORNED BEEF ROAST

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Jewish Corned Beef Roast image

My mom heard this recipe on a PBS cooking show years ago. It called for a regular pot roast, but we tried the corned beef instead and won't eat it any other way! I make for my husband now - it's a favorite!

Provided by mkgodsey

Categories     Meat

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon minced garlic
1 tablespoon olive oil
3 -4 lbs corned beef or 3 -4 lbs regular pot roast
1/2 cup chopped celery
1/2 cup julienned carrot
1 large onion, sliced thin and separated
2 cups grape juice or 2 cups cranberry juice (as a red wine substitute-works very well)
rosemary
1 (28 ounce) can tomato puree

Steps:

  • Heat oven to 300 degrees.
  • Saute garlic in the olive oil until soft in a large, oven safe pan.
  • Place corned beef on garlic, fat side down.
  • Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
  • After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
  • Heat 10 minutes.
  • Cover and place in oven for 2 1/2 to 3 hours.
  • This makes it very tender!
  • Serve.

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