Slow Cooker

Slow-Cooked Autumn Brisket

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Description

Brisket slow-cooked with seasonal vegetables and warming spices, resulting in a tender, flavorful dish that captures the essence of fall comfort food.

Ingredients
  • 1 (3 pound) boneless beef brisket 1 small head cabbage, cut into wedges
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1 large onion, cut into wedges 1 medium granny smith apple, cored and cut into wedges
  • 2 (10.75 ounce) cans campbell's® condensed cream of celery soup (regular or 98% fat free)
  • 1 cup water
  • 2 teaspoons caraway seeds (optional)
Directions
  1. Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture.
  2. Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork- tender. Season as desired.

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