Go Back Download PDF
–+ servings
MEL'S EASY KITCHEN

Slow-Cooker Tomato Brisket with Roasted Onions

Brisket cooks slowly with tomatoes and onions until tender, with roasted onions adding a savory finishing touch.
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 6 servings
Meal: Main Course
By: Melanie

Equipment

  • Slow cooker
  • Knife and cutting board
  • Measuring cups and spoons
  • Rimmed baking sheet
  • Mixing bowl

Ingredients

  • 4 lb beef brisket, trimmed
  • 1 can (14 oz) crushed tomatoes
  • 3 garlic cloves, crushed
  • 1 medium red onion, sliced
  • 1 medium yellow onion, sliced
  • 1 tbsp olive oil
  • 1 tsp salt, divided; or to taste
  • 3/4 tsp black pepper
  • Chopped parsley, for serving

Instructions

  • Season the brisket with 3/4 teaspoon salt and the pepper. Put it in a large slow cooker with tomatoes and garlic.
  • Cover and cook on low for about 10 hours, until very tender.
  • Near the end of cooking, heat the oven to 425°F. Toss both sliced onions with olive oil and the remaining salt. Spread on a tray and roast for about 20 minutes until browned.
  • Slice or shred the tender brisket, spoon over its sauce, and finish with the roasted onions and parsley.

Nutrition per serving

Calories: 458kcal | Carbohydrates: 8.9g | Protein: 66.5g | Fat: 17.9g | Fiber: 2g

Notes

Inspired by The Good Housekeeping Test Kitchen.
Estimated nutrition is for one of 6 equal portions. The estimate uses trimmed raw brisket. The amount of visible fat removed can change the result.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.