Crockpot Beef Brisket with Fall Vegetables

Description

Contributed by Catsrecipes Y-Group

• Source: Southern Living 2007 Main Dish Marvels
• Make Ahead | Prep: 18 minutes | Cook: 12 hr
• Makes 8 servings

Ingredients

• 2 (2-lb) beef briskets, trimmed
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp vegetable oil
• 4 carrots, cut into 2-inch pieces
• 3 parsnips, sliced
• 2 celery ribs, sliced
• 1 large onion, sliced
• 1 fennel bulb, quartered
• 12 fresh thyme sprigs
• 1 (1-oz) envelope dry onion soup mix
• 1 (14-oz) can low-sodium beef broth
• ¾ cup dry red wine
• ½ cup ketchup
• 2 tbsp Beau Monde seasoning
• 8 garlic cloves
• ¾ cup chopped fresh parsley
• garnish: fresh thyme sprigs

Procedures

1. Sprinkle beef with salt and pepper.
2. Heat oil over medium-high heat in a large non-stick skillet.
3. Add beef; cook 4 minutes on each side until browned.
4. Transfer beef to a 6-qt slow cooker.
5. Add carrot and next 5 ingredients.
6. Whisk together soup mix and next 6 ingredients.
7. Pour mixture evenly over beef.
8. Cover and cook on low 12 hours or until tender.
9. Transfer beef to a serving platter.
10. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices, carrot, and onion.
11. Discard remaining vegetable mixture.
12. Serve beef and vegetables with juices.
13. Garnish, if desired.