| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 6 servings |
Ingredients
- Canola oil, for searing
- 1 (2 1/2 to 3 pound) brisket
- Kosher salt
- 1 bunch parsley, stems reserved and leaves chopped
- 2 stalks celery with leaves, chopped
- 1 bay leaf
- 1 (14.5-ounce) can beef broth
- 2 cups red wine
- 2 tablespoons tomato paste
- 1 (.87-ounce) packet slow cooker pot roast seasoning
- 2 medium onions, chopped
- 2 large carrots, sliced
- 2 (8-ounce) packages mixed wild mushrooms
- 1 (.87-ounce) packet brown gravy mix
- 1 cup cold water
- Special equipment: a slow cooker
Instructions
- In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
- To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
- Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
- Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 55 g |
| Saturated Fat | 19 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 195 mg |
| Sodium | 1328 mg |
Reviews
Unfortunately the meat did not turn out as indicated in the recipe, that I followed to a tee!
If you put a hot piece of meat in a room temperature slow cooker, it will not crack the insert. No way, no how.
Worst meal ever! I followed the directions to a T. Brisket came out tough and inedible. I checked the brisket at 4 hours, 4-1/2 etc. Never once did it become “fork tender” as stated above. Also, one can of broth and one can of red wine as Sandra references in her video above is way to much liquid when making the gravy! I love brisket and was very much looking forward to Sunday dinner with the family but this was a disaster. I find it hard to believe Sandra made this meal. If she had, she wouldn’t have allowed it on the Food Network website.
Awesome
This recipe is so delicious
Awesome recipe! I served it Christmas Eve to my husband’s family and everyone loved it, the meat was so moist and tender.
I used a 5 lb brisket and put the slow cooker on high until the liquid started bubbling (about 2 hrs!), then turned it down to low for another 6 hrs. I did not double the liquid because of previous reviews, but used 2 seasoning packets and 2 brown gravy packets. I also cut the gravy liquid from slow cooker in half.
Delicious! The whole family loved it!
This was Amazing and Delicious
This was a great and easy recipe. My family loved it. I thought the red wine made it a little sweet, but other than that…PERFECT
The meat wasn’t as tender as I was hoping it would be. Definitely worth trying again and tweaking the recipe a bit. I definitely think 2 cups of wine is a bit much for this recipe.