Crockpot Beef Brisket with Fall Vegetables

CROCKPOT BEEF BRISKET WITH FALL VEGETABLES Southern Living 2007 Main Dish Marvels Make Ahead Prep: 18 min Cook: 12 hr 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 3/4 cup dry red wine 1/2 cup ketchup 2 Tbsp. Beau Monde seasoning 8 garlic cloves 3/4 cup chopped fresh parsley Garnish: fresh thyme sprigs 1. Sprinkle beef with salt and pepper. 2. Heat oil over medium-high heat in a large non-stick skillet. Add beef; cook 4 minutes on each side until browned. Transfer beef to a 6-qt slow cooker. Add carrot and next 5 ingredients. 3. Whisk together soup mix and next 6 ingredients. Pour mixture evenly over beef. 4. Cover and cook on LOW 12 hours or until tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices, carrot, and onion. Discard remaining vegetable mixture. Serve beef and vegetables with juices. Garnish, if desired. Makes 8 servings.

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