Slow Cooker Mushroom 'n Onion Beef Brisket

Beef brisket is perfect for slow cooking, it gets so tender and tastes great. Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce makes an awesome gravy---pour it on!

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Servings 8

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ingredients 6
Prep Time 10 min
Total Time 7 hr 25 min

Ingredients

3: lb fresh beef brisket (not corned beef)*

1: can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1: tablespoon beef bouillon granules

1: large onion, cut in half, sliced

1/4: cup all-purpose flour

: Hot cooked mashed potatoes, if desired

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Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. Add beef (if necessary, cut beef in half to fit in cooker). Reserve 1/2 cup cooking sauce; refrigerate while beef is cooking. In medium bowl, mix remaining cooking sauce and bouillon granules with whisk; pour over beef. Sprinkle with onion.
2 Cover and cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker; set aside and keep warm. In small bowl, mix reserved cooking sauce and flour until smooth. Gradually stir flour mixture into sauce in slow cooker. Increase heat setting to High; cover and cook about 15 minutes, stirring occasionally, until sauce has thickened. Cut beef into slices. Serve beef with sauce and mashed potatoes.

EXPERT TIPS

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Expert Tips

Leftovers taste great piled onto a hoagie roll; make Philly cheese steaks, or serve them French-dip style with the extra sauce!

*Be sure to use fresh beef brisket instead of a "corned" beef brisket. Corned beef brisket has been cured in seasoned brine, which won't work for this dish.