Slow Cooker Beef Brisket with mushrooms and onions: easy, moist, tender and oh so tasty!
I had a lovely little brisket I picked up on clearance just waiting to be turned into something delicious, but it was ridiculously hot outside. Which means it’s time to break out the slow cooker.
Any time you cook a roast in a slow cooker you want to brown it a bit first for color and extra flavor. Be sure to deglaze the pan to get all of those yummy bits.
In this method, he meat doesn’t boil, instead it sits on top of the onions and cooks in a nice moist smoke flavored heat.
Cook for 3-4 hours on high. Slice it against the grain.
Then thicken the juices a bit and serve with the onions and mushrooms. Well, for me anyway. The guys both ate it with plain gravy. And they both wished there was more. That’s high praise in my house.
Until next time, happy eating.