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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When my husband and I were both working full-time, we loved this recipe's 10-hour cook time. The beef brisket tastes so good after simmering all day in the crockpot, and the chili sauce adds a unique touch to the gravy. â Anna Stodolak Volant, Pennsylvania Ingredients:
1 large onion, sliced |
1 fresh beef brisket (3 to 4 pounds), cut in half |
1/4 teaspoon pepper |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
3/4 cup beef broth |
1/2 cup chili sauce |
1/4 cup packed brown sugar |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
1. Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a small bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove brisket and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy. Yield: 8 servings.
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