Recipe by Southern Living magazine
"Put away your knives! This beef is so tender and juicy that you won't need them. Use a 3 1/2-quart or larger slow cooker for this recipe."
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1 (4 pound)
onion, sliced and separated into rings
Garnishes: tomato slices, fresh parsley sprigs
I love this recipe. I use a rump roast instead. I think it tastes a little better than brisket. (not as dry)
The kids (teenagers) hated it! The husband thought it was so-so, the sauce tasted only of beer and was boring, needed something, just not sure what, the meat was fork tender, I just wish it had tasted good!
I used 1 can/bottle of beer and 1 cup of ketchup and 2 Tbs dijon mustard. It was delicious.
I wouldn't give Southern Living the credit for this recipe. I got this identical recipe from a Better Homes & Gardens Crockpot Cookbook I've had for years. The only differnce is instead of flour to thicken, BHG used cornstarch. In any case it is one of the best pot roasts I've made yet in my slow cooker. The brisket was outstanding,the onions were sweet and the gravy perfect, expecially over the egg noodles I served it with. Oh, I substituted tomato sauce for the chile sauce.
It could not be easier! It took me more time to find a grocery store that carries beef brisket than it did to make it. I would double the liquid ingredients in order to have more gravy - it is so good! PK
My family and friends loved this recipe. As stated, slow cooking made this fall apart and the flavor was GREAT!!!!
This is a great fix it and forget it recipe!
couldn't be easier, and is absolutely perfect with mashed potatoes--a definite "do again--soon"
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