This crock pot beef brisket is a snap to prepare and cook in the slow cooker. Homemade gravy and a variety of vegetables, including potatoes, carrots, and onions, make this an excellent one-pot meal for a Sunday dinner or an everyday family meal.
Add some sliced mushrooms, celery, or diced rutabaga or turnips to the mixture, or add frozen green beans about an hour before the dish is done.
The vegetables are cooked until very tender and they are mashed. If you prefer firm vegetables, you may cook them separately.
- 6 medium red-skinned potatoes, or round white
- 6 medium carrots, peeled
- 3 medium onions, peeled
- 1/2 teaspoon salt, or to taste (depends on how salty the broth is)
- dash paprika
- dash ground black pepper
- 1 beef brisket, about 3 1/2 to 4 1/2 pounds, cut in half, if necessary to fit in pot
- 1 large bay leaf
- 1 1/2 cups beef broth
- 2 tablespoon butter
- 1/3 cup cold water
- 3 tablespoon all-purpose flour
- dash Gravy Master or Kitchen Bouquet (gravy browning sauce)
Peel and cut the potatoes in half and put them in the slow cooker. Slice the carrots and onions and add them to the potatoes in the slow cooker
Trim and discard any visible excess fat from the brisket and cut it into 2 to 3 pieces. Or leave it in one piece if it will fit in the crock pot.
Sprinkle the meat with a little salt, paprika and dash pepper, and then place it on the vegetables. Add the bay leaf and 1 1/2 cups beef broth.
Cover and cook on LOW for 8 to 10 hours.* Remove bay leaf.
Heat the oven to 200 F or the "warm" setting.
Lift brisket onto cutting board.
Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper to taste.
Put the beef and vegetables on a platter or in a baking dish and tent loosely with foil. Place the platter or pan in the oven while you prepare gravy.
In a saucepan blend 1/3 cup cold water slowly into flour, stirring until smooth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of Gravy Master or Kitchen Bouquet, if using. Cook and stir until gravy is thickened and bubbly. Season to taste.
Slice brisket thinly across the grain. Serve with the vegetables and gravy.
Tips and Variations
The meal may be cooked for up to 12 hours. Cook the potatoes and carrots separately for firmer vegetables.
Use small peeled boiling onions or frozen pearl onions instead of sliced onions.
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