Ingredients
2 1/2
to 3 1/2 lb fresh beef brisket (not corned beef)
2
tablespoons vegetable oil
2
teaspoons salt
2
teaspoons pepper
2
cups thinly sliced onions
1
cup 1 1/2-inch pieces peeled carrots
5
cloves garlic, chopped
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
cup Progresso™ beef flavored broth (from 32-oz carton)
Preparation
Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
