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Slow-Cooker Smothered Beef Brisket

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  • Prep 40 min
  • Total 8 hr 40 min
  • Servings 6
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Beef brisket cooked low and slow, and smothered in a savory shallot-and-mushroom sauce, makes for a dinner bursting with flavor. Round out the meal with Betty Crocker™ garlic mashed potatoes, and you’ve got comfort food perfection.
By Betty Crocker Kitchens
Updated Sep 12, 2017
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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
Make With
Progresso Broth

Steps

  • 1
    Spray 5- to 6-quart slow cooker with cooking spray.
  • 2
    In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add shallots; cook 3 to 4 minutes, stirring frequently, until starting to brown. Add mushrooms; continue cooking 3 to 4 minutes, stirring frequently, until tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from skillet to small bowl.
  • 3
    Rub brisket with remaining 1 tablespoon oil; season with salt and pepper. Heat skillet over medium-high heat; add brisket, and cook 1 to 2 minutes on each side, until browned. Place fat-side up in slow cooker; top with shallot mixture.
  • 4
    In small bowl, mix 1/2 cup broth, the Worcestershire sauce and soy sauce. Pour into slow cooker around beef brisket. Cover; cook on Low heat setting 8 to 9 hours or until brisket is very tender. Transfer beef to cutting board; cover and keep warm. With slotted spoon, transfer shallot mixture to small bowl.
  • 5
    Strain cooking juices using fine mesh sieve, and reserve 1 1/2 cups of the strained juices; transfer to 1 1/2-quart saucepan. In small bowl, mix remaining 2 tablespoons beef broth and the cornstarch with whisk; beat into cooking juices in pan. Heat to simmering over medium heat 2 to 3 minutes, stirring constantly, until slightly thickened. Remove from heat; stir in whipping cream.
  • 6
    Cut beef into 1/2-inch slices, cutting against the grain. Transfer sliced beef to serving platter, using large flat spatula or fish turner. Top beef with shallot mixture; drizzle with sauce before serving. Garnish with chopped parsley. Serve with mashed potatoes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Beef brisket benefits from the slow cooking by helping to tenderize the meat.
  • tip 2
    Be sure to use a very sharp knife when cutting the beef, pressing down with the knife, as if cutting into a cake. Avoid using a sawing motion, or the beef will tend to shred and fall apart.

Nutrition

400 Calories, 21g Total Fat, 39g Protein, 15g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
7g
35%
Trans Fat
1/2g
Cholesterol
120mg
39%
Sodium
560mg
23%
Potassium
680mg
19%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
9%
Sugars
6g
Protein
39g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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