- 1 fresh beef brisket (3 to 4 pounds)
- 1/2 pound sliced fresh mushrooms
- 2 bay leaves
- 2 cups crushed tomatoes
- 1 cup chopped onion
- 1/2 cup packed brown sugar
- 1/2 cup balsamic vinegar
- 1/2 cup ketchup
- 1/4 cup cornstarch
- 1/4 cup cold water
- Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
- Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6-8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow Cooker Beef Brisket
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"Easy and delicious!"
"My family loved this.."
"I am new to slow cooking and this recipe is very easy. Plus the family really liked it."
"We enjoyed this very much. Served Mashed Potatoes and green beans with it."
"No good! Too tangy and sweet!"