Yo Momma! -- Slow Cooker Beef Brisket !!

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 idaho potatoes, peeled and cut into 1/2-inch slices
• 2 tablespoons vegetable oil
• 5 -6 lbs beef brisket or 5 -6 lbs blade roast
• 2 large onions, peeled and cut into 1/4-inch slices
• 4 garlic cloves, peeled and minced
• 1 (12 ounce) can beer
• 1/2 cup low sodium beef broth
• 4 celery ribs, cut into 1/2-inch slices
• 1/2 cup tomato paste
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 bay leaves
• 1/2 cup packed dark brown sugar
• 1/3 cup dijon mustard
• 1/2 cup red wine vinegar
• 1/4 cup regular molasses
• 1/3 cup soy sauce
• 1 teaspoon paprika
• salt & freshly ground black pepper

Recipe

• 1 lay the potatoes across the bottom of the insert of the slow cooker.
• 2 heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
• 3 brown the brisket well on all sides.
• 4 place the browned meat in the slow cooker insert.
• 5 add more oil, if needed, and sauté the onions until soft, about 4 minutes.
• 6 add the garlic and cook 2 minutes more. scrape the vegetables into the insert.
• 7 pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
• 8 pour over the meat.
• 9 add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert.
• 10 cover and cook for 8 hours on low or 5 to 6 hours on high, or until the meat is fork-tender.
• 11 remove the meat to a cutting board and slice it thinly against the grain.
• 12 skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
• 13 transfer the meat and potatoes to a serving platter or serve them on individual plates. spoon the cooking liquid on top or on the side.