Chef Nick Massie shows us how to create a simple, delicious and balanced one-pot meal: chuck-wagon brisket pot roast.
“We’re going to enter the Zone once again with this super-simple slow-cooker pot roast,” says Massie, who runs PaleoNick.com.
To get started, you’ll need turnips, carrots, onions, celery, chicken stock, salt, pepper, Italian seasoning, granulated garlic and beef brisket.
Massie begins by seasoning the top and bottom of the meat with salt and pepper. Next, he layers the ingredients in the slow cooker—half the onions first, then meat, then the remaining veggies. He tops it all with more seasoning and chicken stock.
“The chicken stock provides just enough moisture to get this going,” Massie says. “The rest of the moisture is going to be released from these veggies.”
Twelve hours later, Massie returns to find deliciously moist, pull-apart brisket.
“The meat’s nice and tender,” he says. “The slow cooker did its job.”
To download the recipe for chuck-wagon brisket pot roast, click here.
Video by Nick Massie.
2min 45sec
Additional reading: “Caveman Vs. Zone” by E.M. Burton, published Jan. 4, 2013.
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