Slow Cooker Brisket with Brown Gravy

Total Time:
6 hr 20 min
Prep:
20 min
Cook:
6 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • Canola oil, for searing
  • 1 (2 1/2 to 3 pound) brisket
  • Kosher salt
  • 1 bunch parsley, stems reserved and leaves chopped
  • 2 stalks celery with leaves, chopped
  • 1 bay leaf
  • 1 (14.5-ounce) can beef broth
  • 2 cups red wine
  • 2 tablespoons tomato paste
  • 1 (.87-ounce) packet slow cooker pot roast seasoning
  • 2 medium onions, chopped
  • 2 large carrots, sliced
  • 2 (8-ounce) packages mixed wild mushrooms
  • 1 (.87-ounce) packet brown gravy mix
  • 1 cup cold water
  • Special equipment: a slow cooker
Directions
Watch how to make this recipe.
  • In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.

  • To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender. One hour before the brisket is done add the carrots, and mushrooms.

  • Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.

  • Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.


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    This recipe is featured in:

    Slow-Cooker Meals