Slow cooker roast is the thing I used to ask my mom to make me ever time she came to visit before going vegetarian then vegan.
My moms roast is better than your moms roast….I mean, that’s maybe kinda of mean, and maybe your moms roast is amazing…so, never mind.
But once you stop eating meat, your moms roast is a thing of the past and you only have memories of the smell and the nostalgia of it all.
Truly my favorite part was always the veggies more than the meat. I LOVE potatoes and carrot that have been cooking in a crock pot all day!
But these days I make a pretty mean vegan brisket, and after many disappointing attempts at a vegan roast, it finally dawned on me that I should just try and use my brisket. The brisket is made with vital wheat gluten and jackfruit. It is covered in a spice rub and is actually one of my favorite seitan recipes! So instead of wrapping in foil to cook in the oven, I seared it, and made my moms roast recipe, just meatless…..and it was amazing.
I cooked my roast for 6 hours on high heat. One thing I have noticed is not all slow cookers/ crock pots are created equal and some cook faster and seemingly hotter than others. My moms crock pot cooks so much faster than mine. So keep an eye on the roast. You may only need to cook it for 5 hours.
This brisket roast is tender, flavorful, and delicious. The veggies are just as good as moms roast veggies and that part made the happiest of all.
Just because you give up meat does not mean you have to give up recipes you always loved. Recipes that remind you of home and family and growing up. You just have to learn how to adapt those old recipes into something new and vegan! This brisket will hopefully bring you back to memories of your favorite old slower cooker roast recipe.
I hope you and your family will enjoy this recipe as much as we have! Happy eating, y’all!
INGREDIENTS:
You will need slow cooker/ crock pot for this recipe.
BRISKET:
1 can jackfruit in brine
1 cup vital wheat gluten
1/4 cup tapioca starch
1/4 cup nutritional yeast
1 teaspoon Vegetable Better than Bouillon
2 tablespoons water
2 tablespoons soy sauce or coconut aminos
2 tablespoons oil ( I used grape seed)
2 teaspoons liquid smoke
2 teaspoons minced garlic
2 teaspoons onion powder
2 teaspoon vegan Worcestershire sauce
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon each salt and pepper
DRY RUB:
1 teaspoons dried rosemary
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 teaspoon dried thyme
INGREDIENTS:
4-5 russet potoates
1 yellow onion
5-6 carrots
4 cups water
1 tablespoon Vegetable Better Than Bouillon
2 teaspoons minced garlic
1/4 to 1/2 cup red wine
2 teaspoons each, thyme, and rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 or 2 bay leaves, optional
Instructions:
Drain and rinse the jackfruit. Chop the jackfruit in your food processor by pulsing a few times.
Add the remaining ingredients to the food processor and mix for a minute, until a sort of dough forms.
If you do not have a food processor, finely chop the jackfruit using a sharp knife. In a medium bowl add the jackfruit and remaining ingredients. Using your hands, (I promise its just easier) mix all of the ingredients together until a dough forms. Knead the dough by hand for a few minutes.
Form the dough into a sort of oval shape, mimicking a brisket.
Mix up the ingredients for the dry rub in a bowl.
Pour dry rub into the middle of a clean surface like a cutting board. Take the “brisket and roll it in the rub to cover all sides.
Heat a large skillet over medium heat and give it a spray with some oil. Once it is nice and hot place the brisket into the skillet letting it cook on each side just a few minutes to sear the “roast.” This step just helps give the outside a firmer texture and helps keep the outside coating on while in the crock pot.
Wash the veggies. Quarter the potatoes, carrots and onion.
Set you slow cooker to med/high heat for 6 hours. Add the water, wine, seasoning, garlic and bouillon to the pot. Give it all a whisk. Place the brisket in the center and spread the veggies around it.
My slow cooker seems to cook extra slow. My moms seems to cook way faster. Times may need to be adjusted depending on your slow cooker. But somewhere in the neighborhood of 5 to 6 hours is probably good!
After about 3 hours of cooking pull the brisket up out of the liquid and let it rest on top of the veggies for the remainder of the cook time.
Serve the brisket as is with veggies or you can serve over rice.
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