When my husband and I were both working full-time, we loved this recipe’s 10-hour cook time. The beef is delicious after it simmers all day in the slow cooker, and the chili sauce adds a unique touch to the gravy.
—ANNA STODOLAK VOLANT, PA
PREP: 10 MIN. • COOK: 8 1/2 HOURS • MAKES: 8 SERVINGS
1 large onion, sliced
1 fresh beef brisket (3 to 4 pounds), cut in half
1/4 teaspoon pepper
1 jar (4 1/2 ounces) sliced mushrooms, 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
1. 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.
2. 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.
NOTE This is a fresh beef brisket, not corned beef.