If you're in a cooking rut, just break out your Crock-Pot. The handy kitchen tool does all of the work for you and the meals are always delicious. This slow cooker brisket, made with carrtos, onion soup mix and mushrooms, is melt in your mouth delicious.
Recipe courtesy of Jason Goldstein, Chop Happy
- 3 Pounds first cut brisket
- 2 package onion soup mix
- 1 Tablespoon ground pepper
- 1 Tablespoon salt
- 2 large Spanish onions (chopped)
- 2 large carrots (chopped)
- 2 Tablespoons oregano
- 2 Cups button mushrooms (whole)
- 1 handful parsley (chopped)
First, add the salt pepper and oregano all over the brisket on both sides.
Next add 1/2 the onion, 1/2 carrots, 1 packet onion soup mix, a pinch or salt, and a pinch of pepper to bottom of the slow cooker.
Mix together to combine.
Now place the brisket onto the onion and pour second packet of onion soup mix on both sides of the brisket.
Next top the brisket with the remaining onion, remaining carrots, mushrooms, and pinch salt and pepper on top of the brisket.
Now, cover and cook for 6 hours on low.
Finally, cover with tin foil and let rest 20 minutes so juices stay in the meat.
Then cut against the grain (opposite of the meat strands going).
Top with parsley and enjoy!