Slow Cooker Beef Brisket (Crock-Pot Recipe)
 
 
Normally one of the toughest cuts of beef, the brisket when cooked properly is tender, flavourful and perfect for the low/slow method of crock pot cooking.
Author:
Recipe type: Entree
Ingredients
  • 4 lbs. beef brisket (not corned beef brisket)
  • 2 onions, thinly sliced
  • 4 ounces fresh mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • salt and fresh ground black pepper
  • FOR THE GRAVY:
  • about ¼ cup flour
Instructions
  1. Place onions and mushrooms in the bottom of the slow cooker.
  2. Add enough water to cover the bottom of the cooker, about half way up the level of the onions and mushrooms.
  3. Place brisket, fat side up, on top of the onions and mushrooms.
  4. Sprinkle garlic on top and add salt and ground pepper.
  5. In a small bowl add the tomato paste, vinegars, Worcestershire sauce and brown sugar, whisk to combine.
  6. Using a spoon, spread the tomato paste mixture on the top of the beef.
  7. Cover crock pot and cook on low 8-10 hours.
  8. FOR THE GRAVY:
  9. Remove brisket from the slow cooker place on serving plate.
  10. Using a slotted spoon, remove the onions and mushrooms and place on top of the beef.
  11. Cover tightly with foil to retain the heat.
  12. Turn crock pot temperature to high.
  13. Place the flour in a small bowl.
  14. Using a ladle, remove about half a cup of the liquid from the crock pot and add to the flour.
  15. Whisk until there are no flour lumps and add back to the liquid in the crock pot.
  16. Bring to a boil, stirring frequently with whisk until thickened.
  17. Serve the gravy with the roast, onion and mushrooms, or over potatoes, rice or egg noodles, on the side.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/slow-cooker-beef-brisket-crock-pot-recipe/