Yo Momma! -- Slow Cooker Beef Brisket !!

The slow cooker makes cooking a beef brisket easy and hands-off.

This recipe is great for meal prep, as it makes plenty of leftovers.

The beef brisket is tender, juicy, and flavorful.

This recipe takes a long time to cook, so it’s not ideal for when you need a quick meal.

Beef brisket can be tough and chewy if it’s not cooked long enough.

Beef brisket is a good source of protein, iron, and zinc.
However, this recipe is high in sodium, so it’s best to enjoy it in moderation.

	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 can beer
	1/2 cup low sodium beef broth
	4 celery ribs , cut into 1/2-inch slices
	1/2 cup tomato paste
	1 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

1.	In a large skillet, heat the vegetable oil over medium heat.
2.	Season the beef brisket with salt and freshly ground black pepper, then sear on both sides until browned, about 5 minutes per side.
3.	Transfer the brisket to a slow cooker.
4.	Add the onions, garlic, beer, beef broth, celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, Dijon mustard, red wine vinegar, molasses, soy sauce, and paprika to the slow cooker.
5.	Cover and cook on low heat for 8-10 hours or until the beef is tender and falls apart when shredded.
6.	Once cooked, remove the bay leaves and discard.
7.	Using two forks, shred the beef brisket.
8.	Serve the shredded beef with the sauce and potatoes on the side.

Yo Momma! — Slow Cooker Beef Brisket !!