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Slow-Cooked Beef Brisket

Prep time 8 mins
Cook time 7 hrs
Other time 30 mins
Yield 10 servings (serving size: about 3 ounces beef and about 1/3 cup sauce)
Beef brisket is a light menu option when you trim and skim. Trim the brisket before popping it in the slow cooker, and skim fat from the tasty onion-tomato sauce before spooning it over the meat.


  • 1 (3.5-pound) flat-cut beef brisket, trimmed and cut in half
  • 1 (1.3-ounce) envelope golden onion soup mix (such as Lipton)
  • Cooking spray
  • 2 large onions, sliced (about 3 cups)
  • 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 4 teaspoons bottled minced garlic

Nutrition Information

  • calories 191
  • caloriesfromfat 24 %
  • fat 5 g
  • satfat 1.6 g
  • protein 25.6 g
  • carbohydrate 9.5 g
  • fiber 0.8 g
  • cholesterol 46 mg
  • iron 2.8 mg
  • sodium 454 mg
  • calcium 51 mg

How to Make It

  1. Sprinkle beef evenly with soup mix, and place in a 5-quart electric slow cooker coated with cooking spray. Top beef with onion, tomatoes, and garlic. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 hours or until tender.

  2. Transfer beef to a serving platter; keep warm. Let onion-tomato sauce stand 30 minutes. Skim fat from surface of onion-tomato sauce, and serve over beef.

  3. Note: This brisket can easily be made the day ahead and reheated on the stovetop for a quick meal. Chilling the onion mixture will cause the fat to solidify, allowing you to skim it from the surface with more efficiency.

Oxmoor House Healthy Eating Collection