Beef Brisket with Toasted Onion Herb

This is my holiday go-to recipe. It is easy , delicious and a crowd pleaser.

Ingredients

8 Tablespoons, divided Toasted Onion Herb

4 russet potatoes, peeled and cut into 1 inch chunks

3 carrots, peeled and cut into 1 inch pieces

1 large onion, cut into 1 inch chunks

1 tablespoon worcestershire sauce

2 bay leaves

1/2 cup red wine

2 cups beef stock

4 pounds beef brisket, excess fat trimmed

1/2 cup flour

salt and pepper to taste

Recipe Info

Difficulty Level:

Easy

Prep Time:

5 minutes

Cook Time:

4 hours on high or 8 hours on low

Total Time:

4-8 hours

Serving size:

8

Directions

1. In a large crock pot or Dutch oven, add in the potatoes, carrots, onions, worcestershire, bay leaves, wine, beef stock and 2 tablespoons Toasted Onion Herb seasoning,

2. Liberally coat the brisket with the remaining 6 tablespoons of Toasted Onion Herb seasoning and salt and pepper to taste. Place the brisket on top of the vegetables. (if your brisket is larger than your pot, cut it in half and stack the two pieces on top of each other)

3. In a slow cooker- opt for 8-10 hours. or high for 4-5 hours.

4. About 1 hour before your roast if finished cooking, remove 1 cup of liquid, whisk in the flour, and add it back into the pot to allow the broth to thicken.

5. Remove bay leaves and serve warm.

See Victoria's suggestions for gluten-free substitutions for this recipe here.

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Recipe Tip:

Cooking in a Dutch oven - Cook coverd at 350ºF for 3 hours or until tender. Remove beef and vegetables. Boil sauce on stove top until thickened, about 30 minutes. No flour needed. Add brisket and vegetables back to the sauce to coat and warm before serving.