Categories: Beef, Main Dish, Slow Cooker

Ingredients

• 1 (4 lb) beef brisket
• 1 3/4 cups sliced baby portabella mushrooms
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 (10 1/2 ounce) can condensed French onion soup
• 1/4 cup dry white wine or 1/4 cup beef broth
• 1/2 teaspoon fresh coarse ground black pepper
• fresh sage

Directions

1. Cut brisket in half; place in a 5 qt slow cooker.

2. In a saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp-tender.

3. Add in the soup, wine, and pepper; mix well.

4. Pour mushroom mixture over beef.

5. Cover and cook on LOW for 8-10 hours or until meat is tender.

6. Garnish with sage, if desired.

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