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Slow-Cooker Smothered Beef Brisket
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Prep Time:
40 minutes
Total Time:
8 hours 40 minutes
Tender beef brisket with shallot-mushroom sauce, served with creamy garlic mashed potatoes for the ultimate comfort meal.
Ingredients:
  • 3 tablespoons vegetable oil
  • 4 medium shallots, thinly sliced (about 2 cups)
  • 1 package (8 oz) baby bella mushrooms, thickly sliced
  • 2 teaspoons finely chopped fresh garlic
  • 2 1/4 lb fresh beef brisket (not corned beef)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plus 2 tablespoons Progresso™ beef flavored broth (from 32-oz carton)
  • 5 teaspoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 1/4 cup heavy whipping cream
  • Chopped Italian (flat-leaf) parsley, if desired
  • Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired
Instructions:
  • Coat a 5- to 6-quart slow cooker with cooking spray.
  • Heat 2 tablespoons of oil in a large nonstick skillet. Sauté shallots until starting to brown, then add mushrooms and continue cooking until tender. Add garlic and cook until fragrant; transfer to a small bowl.
  • Massage brisket with a luxurious touch of the remaining tablespoon of oil, then generously season with salt and pepper. Sear the brisket in a hot skillet for 1 to 2 minutes on each side until beautifully browned. Gently nestle the brisket fat-side up in the slow cooker and crown it with the shallot mixture.
  • Combine 1/2 cup broth, Worcestershire sauce, and soy sauce in a small bowl. Pour the mixture around the beef brisket in the slow cooker. Cook on Low heat setting for 8 to 9 hours until the brisket is tender. Transfer the beef to a cutting board, cover, and keep warm. Using a slotted spoon, transfer the shallot mixture to a small bowl.
  • Pour the cooking juices through a fine mesh sieve and set aside 1 1/2 cups of the strained juices. Transfer the reserved juices to a 1 1/2-quart saucepan. In a small bowl, whisk together the remaining 2 tablespoons of beef broth and cornstarch. Add this mixture to the cooking juices in the saucepan and simmer over medium heat for 2 to 3 minutes, stirring constantly until slightly thickened. Take the saucepan off the heat and stir in the whipping cream.
  • Slice beef into 1/2-inch strips against the grain. Arrange beef on a serving platter using a large flat spatula or fish turner. Top with shallot mixture and drizzle with sauce. Garnish with chopped parsley and serve with mashed potatoes.

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