Categories: Crockpot

Ingredients

• 2-3 lb. brisket, trimmed
• Salt and pepper
• 1 T. vegetable or canola oil
• 8 oz. baby bellas, quartered
• 1 large onion, chopped
• 1 T. packed brown sugar
• 3 T. all-purpose flour
• 3 garlic cloves, minced
• 1/2 t. dried thyme
• 1 C. chicken broth
• 1 C. beef broth
• 2 bay leaves
• 1 t. balsamic vinegar

Directions

1. Pat the brisket dry with paper towels and prick the roast all over with a fork. Season roast with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat; brown the brisket on both sides, about 5 minutes per side. Transfer fat-side up to crockpot bowl.

2. Pour off all but 1 tablespoon fat from the skillet. Add the mushrooms and 1/8 teaspoon salt and cook over medium heat until the liquid evaporates and the mushrooms are golden brown, about 6-8 minutes. Add the onions and brown sugar. Cook, stirring occasionally until browned. Add the flour, garlic, and thyme and cook, stirring constantly, until golden and fragrant, about 2 minutes. Slowly whisk in the broths and bay leaves, scraping up any browned bits. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 6-7 minutes.

3. Pour the sauce over the roast and cover. Cook on low for 8 hours flipping the roast at the half-way point. Remove the roast and let it cool, covered, for 30 minutes.

4. Strain the sauce from the pan through a fine mesh strainer into a fat separator; reserving the mushrooms. Let the liquid settle and then pour into a saucepan, leaving the fat behind. Stir in the vinegar and boil the sauce for about a minute. If the sauce is too thick, thin with chicken or beef broth. Slice or shred the brisket and place on a serving platter with the reserved mushrooms. Pour the warmed sauce over the meat. Serve immediately.

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