Crockpot Beef Brisket with Fall Vegetables

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Main Dish Marvels
 * Make Ahead | Prep: 18 minutes | Cook: 12 hr
 * Makes 8 servings

Ingredients

 * 2 (2-lb) beef briskets, trimmed
 * 2 tsp salt
 * 1 tsp pepper
 * 1 tbsp vegetable oil
 * 4 carrots, cut into 2-inch pieces
 * 3 parsnips, sliced
 * 2 celery ribs, sliced
 * 1 large onion, sliced
 * 1 fennel bulb, quartered
 * 12 fresh thyme sprigs
 * 1 (1-oz) envelope dry onion soup mix
 * 1 (14-oz) can low-sodium beef broth
 * ¾ cup dry red wine
 * ½ cup ketchup
 * 2 tbsp Beau Monde seasoning
 * 8 garlic cloves
 * ¾ cup chopped fresh parsley
 * garnish: fresh thyme sprigs

Directions

 * 1) Sprinkle beef with salt and pepper.
 * 2) Heat oil over medium-high heat in a large non-stick skillet.
 * 3) Add beef; cook 4 minutes on each side until browned.
 * 4) Transfer beef to a 6-qt slow cooker.
 * 5) Add carrot and next 5 ingredients.
 * 6) Whisk together soup mix and next 6 ingredients.
 * 7) Pour mixture evenly over beef.
 * 8) Cover and cook on low 12 hours or until tender.
 * 9) Transfer beef to a serving platter.
 * 10) Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices, carrot, and onion.
 * 11) Discard remaining vegetable mixture.
 * 12) Serve beef and vegetables with juices.
 * 13) Garnish, if desired.