Categories: Slow Cooker

Ingredients

• 2 tbls olive oil
• 1 beef brisket (3-4 lbs)
• Salt and black pepper
• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4 inch pieces
• 1 lb parsnips, peeled and cut into 1/4-inch slices
• 1 lb carrots, peeled and cut into 1/4-inch slices
• 1 cup red wine
• 1 cup beef broth
• 1/4 cup tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 whole bay leaves

Directions

1. Heat oil in medium skilled over medium heat. Season brisket with salt and pepper. Place onion and garlic in skillet. Brown brisket with onion and garlic, about 2 to 3 minutes per side. Transfer to crock pot.

2. Add remaining ingredients and stir well to combine. Cover and cook on LOW 5.5-7.5 hrs or until brisket is cooked through and tender.

3. Remove and discard bay leaves before slicing and serving brisket.

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