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Crock-Pot-Roasted Brisket and Vegetables
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Description
An innovative deviation of the American classic: pot roast. Brisket is used instead of roast or shoulder, and turnips, red-skinned potatoes, onions, and carrots are prepared along with this one-pot meal. An easy, summery meal the whole family will enjoy!
Ingredients
- 1 whole Well-trimmed, Beef Brisket (about 5 Pounds)
- 2 teaspoons Minced Garlic
- ½ teaspoons Black Pepper
- 2 Large Onions, Cut Into Slices, Separated Into Rings, Then Rings Cut In Half
- 1 bottle (about 18 O. Size) Chili Sauce
- 1-½ cup Beef Broth, Dark Ale, Or Water (use Beef Broth!)
- 3 Tablespoons Worcestershire Sauce
- 1-½ Tablespoon Packed Brown Sugar
- Red-skinned Potatoes, Baby Carrots, Parsnips And/or Turnips (optional)
Preparation
1. Place brisket, fat side down, in a crock-pot slow cooker. Spread garlic evenly over brisket; sprinkle with pepper. Arrange onions over brisket. Combine chili sauce, broth, Worcestershire sauce and sugar in a medium bowl. Pour over brisket and onions. Cover; cook on low 8 hours.
2. Turn brisket over; stir onions into sauce and spoon over brisket. Add vegetables, if desired. Cover; cook 1 to 2 hours or until fork-tender. Transfer brisket to a cutting board. Tent with foil; let stand 10 minutes.
3. Stir juices in the slow cooker. Spoon off and discard fat from juices (juices may be thinnned to desired consistency with water or thickened by simmering uncovered, in a saucepan). Carve brisket across grain into thin slices. Spoon juices over brisket. Makes 10 to 12 servings.
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