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
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Cut brisket in half; place in a 5 qt slow cooker.
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In a saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp-tender.
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Add in the soup, wine, and pepper; mix well.
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Pour mushroom mixture over beef.
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Cover and cook on LOW for 8-10 hours or until meat is tender.
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Garnish with sage, if desired.