Crockpot Brisket
Ingredients
- 2 1/4 pounds beef brisket lean, trimmed of any visible fat ⓘ
- 1 tablespoon vegetable oil ⓘ
- 3/4 cups red wine or beer ⓘ
- 1 tablespoon dijon mustard ⓘ
- 1/2 teaspoon thyme dried ⓘ
- 1/4 teaspoon rosemary leaves
- 1/2 teaspoon salt ⓘ
- 3 each garlic cloves minced ⓘ
- 1 each bay leaves crumbled ⓘ
- 3 each carrots cut in 2 inch pieces ⓘ
- 5 each potatoes red skinned, small, halved ⓘ
- 1 each onions quartered ⓘ
- 2 tablespoons tapioca, quick-cooking ⓘ
- 1/4 cup water ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
653
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).