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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Prep Time 10 min
Total Time 7 hr 25 min
Servings 8

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 Gold Medal® 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

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.

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