Crock Pot Brisket with Potatoes

Crock Pot Brisket with Potatoes

I think the slow cooker was invented for meat and potatoes in mind. As they say "Set it and forget it"


Ingredients:

2 medium Potatoes, peeled and cut into 1/4-inch slices
1 fresh Beef Brisket (2-3 pounds)
1 tablespoon Canola Oil
1/2 large Onion, sliced
1 small bag Mini Carrots
2 Garlic Cloves, minced
1 can (12 ounces) Light Lager Beer
1/2 teaspoon Beef Bouillon Granules
3/4 cup Stewed Tomatoes
1/2 cup Hunt's Tomato Paste
1/4 cup Red Wine Vinegar
3 tablespoons Splenda Brown Sugar
3 tablespoons Dijon mustard
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Molasses
1/2 teaspoon Paprika
1/2 teaspoon Ground Roasted Cumin
1/4 teaspoon Sea Salt
1/8 teaspoon Pepper
1 Bay Leaf


Directions:

1) Place potatoes and carrots in a 5-qt. slow cooker. Cut brisket in
half. In a large skillet, brown beef in oil on all sides; transfer
to slow cooker. In the same pan, saute onion until tender. Add
garlic; cook 1 minute longer. Add to slow cooker.

2) Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.

3) Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain. Yield: 8 servings.