Difference between revisions of "Crockpot Beef Brisket with Fall Vegetables"

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[[Category:Beef stock and broth Recipes]]
[[Category:Beef stock and broth Recipes]]
[[Category:Carrot Recipes]]
[[Category:Carrot Recipes]]
[[Category:Cathy's Recipes]]
[[Category:North American cuisine]]
[[Category:Celery Recipes]]
[[Category:Celery Recipes]]
[[Category:Crockpot Recipes]]
[[Category:Crockpot Recipes]]

Revision as of 12:54, 31 March 2012


Contributed by Catsrecipes Y-Group

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



  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.