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Jewish Corned Beef Roast

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“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!”
READY IN:
3hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 300 degrees.
  2. Saute garlic in the olive oil until soft in a large, oven safe pan.
  3. Place corned beef on garlic, fat side down.
  4. Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
  5. 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.
  6. Heat 10 minutes.
  7. Cover and place in oven for 2 1/2 to 3 hours.
  8. This makes it very tender!
  9. Serve.

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