Brisket of Beef in Tomato Onion Gravy (Crock Pot)

“From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling.”
READY IN:
6hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub flour into brisket on both sides and place in slow cooker stoneware.
  2. In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
  3. Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
  4. Transfer beef to a deep platter and slice thinly.
  5. Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: