Start the brisket at the beginning of your Passover seder preparations--it will have rested and will be ready to slice by the meal portion of the evening.
1 (4 1/2-pound) flat-cut brisket roast, fat cap trimmed to 1/8-inch thickness
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 1/2 teaspoons garlic powder
1 teaspoon paprika
3 medium carrots, peeled and cut into thirds
3 celery stalks, cut into thirds
2 large onions, halved and vertically sliced
4 garlic cloves, chopped
1 cup unsalted beef stock (such as Swanson)
1 (15-ounce) can crushed tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
5 thyme sprigs
2 bay leaves
Flat-leaf parsley leaves (optional)
How to Make It
Sprinkle brisket evenly with 1 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.
Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in garlic; cook 5 minutes or until onions are tender and golden. Arrange onion mixture over brisket.
Combine remaining 1/4 teaspoon salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits. Pour tomato mixture around brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour.
Place brisket on a cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired.
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I got the meat at New Seasons - $30 wow. I followed the recipe to the letter and found the meat was a little over done and stringy, though tender. I used a tiny bit of corn starch to thicken the sauce and it was still pretty soupy. We served it over paperdelle pasta which DH really liked. Not sure I'll do this again as I have other favorite slow cooker dishes with more flavor (and less expensive). But I'm glad I tried it.
I made this recipe for my first big family dinner and everyone enjoyed it (especially my dad). It was really great and reminded me of my grandma's pot roast. I made roasted rosemary potatoes and matzo ball soup and the whole meal was a hit. Very happy with how it turned out.
I used this recipe to try out my new slow cooker. It turned out very well. Brisket is one of those cuts of meat that are best cooked slow and mine came out very flavorful and tender. The sauce was very good also/ we ate this dish with mashed potatoes and green beans. The potatoes were delicious with the sauce. My wife had me keep the carrots and celery and she liked them also. Over all I was more than satisfied with the recipe.
I really don't care for brisket, but this is awesome and super easy. I can get the prep done the night before and have the sitter put it in while I'm at work. I'll be sad when it's too warm to have the slow cooker on!
Delicious recipe! Prepared as written, but used a 3 lb brisket. Found that the meat wasn't as tender as other brisket prepared in the slow cooker, but the sauce and onion mixture was out of this world!! Sauce came out more like a broth. Get a flat piece of meat as about 1/3 of the onions fell off into the broth and were very hard to retrieve to be included in the sauce.
This was very good and a big hit with my husband. Fairly easy prep. I served it with egg noodles; you definitely want something for the luscious and plentiful sauce. A crisp green salad was the perfect accompaniment. Will definitely make again.
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