Hadassah

Slow Cooker Tangy Tomato Brisket

Ingredients

  • Makes 6 Servings
  • Splash of water
  • 1 28 oz can crushed or diced tomatoes
  • 1 onion, sliced
  • 1 cup sliced button mushrooms
  • ¼ cup apple cider vinegar
  • 1 Tbsp honey
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp pepper
  • ½ tsp salt
  • 2½ - 3 lb second cut brisket. (you can also replace with a leaner london broil or other roast)

Nutrients

Calories: 291.8 kcal
Fat: 10.4 g
Saturated Fat: 3.7 g
Trans Fatty Acid: 0.1 g
Poly Fat: 0.4 g
Mono Fat: 4.7 g
Cholesterol: 94.8 mg
Sodium: 289.3 mg
Carbohydrates: 14.5 g
Dietary Fiber: 2.9 g
Total Sugars: 8.7 g
Protein: 33.3 g
Dietary Exchanges: 3 vegetable, 4 lean meat

Recipe

Place all ingredients in crockpot and stir well. Place brisket on top. Set crockpot for 8 hours on low.

Remove brisket from crockpot and allow to cool before slicing. Keep sauce in crockpot and raise temperature to high for 45-60 minutes uncovered.

Slice brisket against the grain. Place brisket back in crockpot until ready to serve, or place on a platter and spoon sauce over the top.

American Heart Association's recommended substitution to help this recipe align with a heart-healthy diet: London broil instead of brisket cut.

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