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Slow-Cooker Beef Brisket

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: 8 servings.
This slow-cooker beef brisket recipe is so easy to prepare and has been a family favorite for years. I added the fresh mushrooms to give it more flavor. —Mary Ann Lee, Clifton Park, New York

Ingredients

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 bay leaves
  • 1 can (15 ounces) 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

Directions

  • 1. 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.
  • 2. 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 until thickened, about 2 minutes. Slice meat across the grain; serve with gravy.

Nutrition Facts

1 serving: 341 calories, 8g fat (3g saturated fat), 72mg cholesterol, 339mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 37g protein.

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