Sunday, November 14, 2010

Crock pot Beef Brisket

1 3 pound beef brisket
coarse salt and pepper
1 4 ounce can tomato paste
1 6 ounce can tomato sauce
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons ketchup
1/4 cup brown sugar
12 ounces all natural root beer, such as Virgil’s
1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.

2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour over root beer. Cover with lid and cook on low for 4-6 hours.
3. Slice and serve with mashed potatoes.