Slow Cooker Brisket with Brown Gravy

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To carolsaber: when meat falls apart, you have a tender chew. If you must have slices. cut it across the grain. This is good eats. OOps, wrong show!

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absolutely deliscious

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Update: The culinary team has changed the cook time to high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender.

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WHY DO I ALWAYS HAVE TROUBLE SLICING THE MEAT BECAUSE IT'S TOO SOFT? ANY IDEAS? THE TASTE IS ALWAYS GREAT BUT I AM LEFT WITH PIECES, NOT SLICES.

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I don't know what to rate this yet, it's been 6 hrs,just checked it and it is NO where near tender. Only then did I read the other reviews that state it needs 9-10 hrs. Will have to let it cook and eat it for lunch tomorrow, guess it's left overs tonight. House does smell good and I'm sure it'll taste great. They do need to adjust the time!!!

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I haven't tried this yet, but looking at the picture, it doesn't appear to be cut against the grain. Any ideas why?

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OH gosh, this is marvelous. I used a little Madeira, that tiny bit of sweet wine really makes this marvelous. It's also easy and you can work on other menu items closer to the time when the meat is done. I liked the freedom it gave me to do other things while it worked for me. Anytime I can cook in a slow cooker or an oven, that is always better. Cooking over the stove requires that I be there, and I really like to leave that part to the end of the prep on my meal time. Next time I plan to use some sweet Sherry (Golden Sherry with this and see what the results will be. I love cooking with Golden Sherry.

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I don't usually make Sandra Lee recipes, but I made this because I was craving pot roast hoagies and somehow had a packet of roast seasoning and a packet of brown gravy mix in my pantry. I have to say, it was absolutely fantastic. I did make a few minor changes - first, I seasoned the meat with both salt and pepper. Then, I cooked it for about 9 or 10 hours - it came out super tender and juicy. I also added the carrots right away and didn't use any mushrooms. It was amazing. I can't wait to make it again!

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This recipe is easy and so delicious. Easy prep time and amazing results. I spent 15 minutes prep in the morning, put the slow cooker on low and left for work, and came home to a beautiful brisket. And according to my 7 year old, "Dinner made the house smell like the holidays." And I'll take that as a complement.

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Absolutely delicious!!! It took 9 hours to get the brisket tender. The time listed here is not nearly long enough. Plan for 8-10 hours if cooking on low. Also, I put the carrots and mushrooms in about 3 hours before the end time and they were perfect.