Clark'S Pot Roast

• 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

1. Bring meat to room temperature. Sprinkle generously with salt and pepper.
2. 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.
3. Combine water, celery salt, vinegars, honey, soy sauce and peppercorns; pour over meat. Cook on high 3 hours or low 6 hours.
4. Add carrots and cook another 1 hour on high or 2 hours on low.
5. 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.

beef brisket, kosher salt, fresh ground black pepper, oil, garlic, water, celery salt, balsamic vinegar, red wine vinegar, honey, soy sauce, black peppercorns, baby carrots, potato starch

Taken from www.food.com/recipe/clarks-pot-roast-398845 (may not work)