Pot Roast and Brisket – from Jeri Vondera

POT ROAST

Slow cook pot roast in crockpot or on stove top.  On stove top, season roast as desired, cover roast with water, and simmer (very slow boil) roast for 4 - 5 hours.  (Cover pot with tight fitting lid.)  Before serving, remove roast to serving dish.  In a separate pot, heat a can of beef gravy (15 carbs) and add 1/2 - 3/4 can of water that the beef was cooked in.  This makes a very rich gravy with about 2 carbs per 1/4 cup.  Pour gravy over pot rost and serve.

In crock pot, no need to add water.  Slow cook roast for 10-12 hours.  For gravy, heat a can of gravy.  Add a couple of teaspoons of liquid from crockpot, 1/2 - 3/4 can of water, and 1 beef boullion (sp) cube.  The liquid in the crockpot is mostly fat, so I don't use much of that to dilute the gravy.  Pour gravy over pot roast and serve.

BRISKET

Shake a very small amount of flour in a Reynolds Cooking bag to prevent the bag from sticking to the meat.  Place seasoned Brisket in bag (fat side up) and pour in liquid smoke ( whole bottle for very large brisket, 1/2 bottle for small brisket).  Marinate for up to 12 hours if desired.  Bake brisket at 200 degrees (not hotter) for 6-12 hours depending on size.  Slice thin and serve.  (Somtimes, I bake the brisket overnight, and then chill brisket next morning.  Slice brisket after it has chilled.  Then serve cold or cover and reheat in oven with some LC BBQ sauce on it)