Slow Cooker Brisket with Brown Gravy

1. 1

   In a large skillet, heat the canola oil over medium-high heat.

2. 2

   Season the brisket on both sides with a generous pinch of salt.

3. 3

   Sear the brisket in the hot pan until browned, about 4 minutes per side.

4. 4

   To the slow cooker, add the parsley stems, celery and bay leaf.

5. 5

   Put the seared brisket on top of the vegetables.

6. 6

   In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning.

7. 7

   Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender.

8. 8

   One hour before the brisket is done add the carrots, and mushrooms.

9. 9

   Remove the meat, carrots, and mushrooms from the slow cooker and set aside.

10. 10

    Strain the liquid into a medium pan over medium-high heat.

11. 11

    In a small bowl, whisk together the gravy mix with 1 cup of cold water.

12. 12

    Turn the heat to medium and whisk in the gravy mixture.

13. 13

    Cook until thickened, about 2 minutes.

14. 14

    Slice the brisket and arrange it on a serving platter.

15. 15

    Serve it with the carrots, mushrooms, and gravy.

16. 16

    Garnish with the reserved chopped parsley leaves and serve.

* Per serving · 4 servings · Values may vary.