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Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Recipe #280552 | 6¼ hours | 15 min prep | SERVES 8 -10 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Oolala

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling.

Posted on: Jan 22, 2008

Print Recipe

Ingredients

  • 1/4 cup all-purpose flour, may need additional
  • 1 (4-5 lb)  beef brisket, trimmed
  • 1 (1 1/2 ounce)  dry onion soup mix
  • 1/2 teaspoon black peppercorns, cracked
  • 1 (10 ounce) can tomato soup, condensed
  • 1/4 cup beef stock or water
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons balsamic vinegar or red wine vinegar

    • Directions

    1. 1
      Rub flour into brisket on both sides and place in slow cooker stoneware.
    2. 2
      In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
    3. 3
      Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
    4. 4
      Transfer beef to a deep platter and slice thinly.
    5. 5
      Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.

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    Nutrition Facts

    Serving Size 1 (282g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1/2 teaspoon black peppercorns

    2 tablespoons balsamic vinegar

    Calories 772
    Calories from Fat 546 (70%)
    Amount Per Serving %DV
    Total Fat 60.7g 93%
    Saturated Fat 24.4g 121%
    Monounsaturated Fat 26.8g
    Polyunsaturated Fat 2.3g
    Trans Fat 0.0g
    Cholesterol 165mg 55%
    Sodium 793mg 33%
    Potassium 706mg 20%
    Total Carbohydrate 14.3g 4%
    Dietary Fiber 0.9g 3%
    Sugars 7.3g
    Protein 39.9g 79%
    Vitamin A 139mcg 2%
    Vitamin B6 0.9mg 43%
    Vitamin B12 4.8mcg 80%
    Vitamin C 5mg 9%
    Vitamin E 0mcg 2%
    Calcium 32mg 3%
    Iron 4mg 23%

    detailed view...

    how is this calculated?

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