Slow-Cooked Beef Brisket
“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 slow cooker, and the chili sauce adds a unique touch to the gravy.” — Anna Stodolak Volant, Pennsylvania
Taste of Home
|Servings||Prep Time||Cook Time|
- 1 large onion sliced
- 1 fresh beef brisket (3 to 4 lbs.), cut in half
- 1/4 tsp pepper
- 1 jar sliced mushrooms (4-1/2 ounces), drained
- 3/4 cup beef broth
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 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.
- 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.
5 ounces cooked beef with 1/2 cup gravy: 284 calories, 7g fat (3g saturated fat), 72mg cholesterol, 441mg sodium, 17g carbohydrate (11g sugars, 1g fibre), 36g protein.
Diabetic Exchanges: 5 lean meat, 1 starch.