- 6-7 cup slow cooker
- 4 lb brisket
- 2 tbsp olive oil
- 2 large onions (peeled)
- 1 1/2 cups low sodium beef broth
- 3 tbsp ketchup
- 2 tbsp package onion soup mix
- 3 tbsp corn starch
- 1/4 cup parsley
- 24 slider buns
- Cut brisket into quarters, season with salt and pepper (moderation)
Heat oil on high sear brisket pieces 3 minutes/side in heavy skillet
- Slice onions and place in slow cooker. Stir in beef broth, ketchup, soup mix
Place brisket pieces on top, cover, cook on low 8-10 hours until very tender
- Transfer brisket to cutting board and slice into bite size pieces (I placed cut brisket into corning ware so I could reheat on the stove or you can place brisket into crock pot to keep warm after you remove the liquid)
- Transfer onions and liquid to sauce pan – heat to simmer
In a small bowl stir together cornstarch and 1/2 cup water (I used the left over broth instead of water)
Whisk cornstarch into liquid until thickened (I wanted the gravy to stick to the meat so I used more cornstarch & broth)
- Add enough gravy to brisket to coat the meat – add chopped parsley – toss to combine
- Split and toast buns until golden
Gladmon Family Recipes 