Clark'S Pot Roast - cooking recipe

Ingredients

3 -5 lbs beef brisket
kosher salt
fresh ground black pepper
1 tablespoon oil
3 -4 garlic cloves, peeled and chopped
2 cups hot water
1 teaspoon celery salt
1/2 tablespoon balsamic vinegar
1/2 tablespoon red wine vinegar
1 tablespoon honey
2 tablespoons dark soy sauce
3 -4 whole black peppercorns
1/2 lb baby carrots
2 tablespoons potato starch or 1 tablespoon cornstarch

Preparation

Bring meat to room temperature. Sprinkle generously with salt and pepper.
In a skillet heat oil until shimmering over medium heat. Brown meat on all sides, then place meat in slow cooker. Add garlic to oil in pan and saute until golden brown, 2-3 minutes. Add oil and garlic to meat.
Combine water, celery salt, vinegars, honey, soy sauce and peppercorns; pour over meat. Cook on high 3 hours or low 6 hours.
Add carrots and cook another 1 hour on high or 2 hours on low.
Remove meat to a platter and tent with foil for 10 minutes before slicing; remove carrots with slotted spoon into a serving bowl. Stir starch into 2 T cold water and drizzle into crockpot; cook on high for several minutes until thickened. Serve with mashed potatoes.