Crockpot Brisket

Name: Crockpot Brisket
Yield: 0
Ingredients: 2.25 lb beef brisket; 1 Tbsp vegetable oil; 3/4 c red wine; 1 Tbsp dijon mustard; 1/2 tsp thyme; 1/4 tsp rosemary; 1/2 tsp salt; 3 minced garlic cloves; 1 bay leaf , crushed; 3 carrots, into 2 inch chunks; 5 small red potatoes, halved; 1 onion, quartered; 2 Tbsp quick cooking tapioca; 1/4 c water

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By Just A Pinch KitchenCrew

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Ingredients

2.25 lb

beef brisket
1 Tbsp

vegetable oil
3/4 c

red wine
1 Tbsp

dijon mustard
1/2 tsp

thyme
1/4 tsp

rosemary
1/2 tsp

salt
3

minced garlic cloves
1

bay leaf , crushed
3

carrots, into 2 inch chunks
5 small

red potatoes, halved
1

onion, quartered
2 Tbsp

quick cooking tapioca
1/4 c

water
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How to Make Crockpot Brisket

Step-by-Step

Trim fat from brisket.
Heat oil in a large frying pan.
Over medium-high until hot, brown brisket on all sides.
Place carrots, onion and potatoes in crockpot.
Sprinkle tapioca over top of vegetables.
Add browned brisket.
Combine wine and remaining ingredients.
Pour over top of brisket.
Cover with lid and cook on high for 4 1/2 to 5 hours or on low for 8 hours.
The tapioca will thicken the liquid to make its own gravy.

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About Crockpot Brisket

Course/Dish: Beef

Other Tag: Quick & Easy

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