Photo: Frances Janesch; Styling: Lynn Miller
Prep Time
5 Mins
Cook Time
6 Hours
Yield
Serves 6

How to Make It

Step 1

Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.

Step 2

Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.

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Ratings & Reviews

Janetplanet's Review

WeeBritt
April 19, 2011
N/A

WeeBritt's Review

Janetplanet
January 09, 2011
It was yummy and too easy, a good weekday meal. I'll make it again but would definitely add a lot more olives next time thou!