4 russet potatoes, peeled and cut into 1 inch chunks
3 carrots, peeled and cut into 1 inch pieces
1 large onion, cut into 1 inch chunks
1 tablespoon worcestershire sauce
2 bay leaves
1/2 cup red wine
2 cups beef stock
4 pounds beef brisket, excess fat trimmed
1/2 cup flour
salt and pepper to taste
4 hours on high or 8 hours on low
1. In a large crock pot or Dutch oven, add in the potatoes, carrots, onions, worcestershire, bay leaves, wine, beef stock and 2 teaspoons Toasted Onion Herb seasoning,
2, Liberally coat the brisket with the remaining 6 tablespoons of Toasted Onion Herb seasoning and salt and pepper to taste. Place the brisket on top of the vegetables. (if your brisket is larger than your pot, cut it in half and stack the two pieces on top of each other)
3. Cook on low heat for 8-10 hours or on high heat for 4-5 hours.
4. About 1 hour before your roast if finished cooking, remove 1 cup of liquid, whisk in the flour, and add it back into the pot to allow the broth to thicken.
LIKE: Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.
Since you are cooking with a large piece of meat, I like to remove the brisket, slice it, and place it back into the pot just before serving. This way each piece of meat gets a nice coating of gravy as it is served.