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 until thickened, about 2 minutes. Slice meat across the grain; serve with gravy.
Slow-Cooker Beef Brisket Tips
How do I avoid overcooking brisket?
To avoid overcooking brisket, invest in an instant-read thermometer and stop cooking when the meat reaches 195°F. Your brisket should be tender, but not falling apart like a pulled pork. A thermometer can help many slow-cooker dinners shine.
How do I add more flavor to brisket?
To add more flavor to your brisket, you can use a marinade or rub the brisket with kosher salt and black pepper before cooking for an extra flavor boost.
How long does brisket last?
Cooked brisket will last up to 4 days in the fridge, and two months in the freezer. Store in an air-tight container, or wrap the meat tightly in plastic wrap or foil.