Ingredients:

  • 3-4 lb Beef Brisket, point cut preferred
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1/2 tsp Dried Oregano
  • 1 bay leaf
  • 1 cup Beef Broth
  • 1/2 cup Dry Red Wine (optional)
  • 1 lb Baby Potatoes, halved or quartered if large
  • 1 lb Turnips, peeled and cubed
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold water
  • Salt and Black Pepper to taste
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Trim excess fat from the brisket, leaving a thin layer. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until browned.
  3. Remove the brisket from the skillet. Add the onion, carrots, and celery to the skillet and sauté until softened. Add garlic and tomato paste, and cook for another minute.
  4. If using red wine, deglaze the pan by pouring it into the skillet and scraping up any browned bits from the bottom. Cook until the wine has reduced slightly.
  5. Transfer the sautéed vegetables to the slow cooker. Place the seared brisket on top of the vegetables. Add the beef broth, thyme, rosemary, oregano, and bay leaf.
  6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the brisket is fork-tender.
  7. Add the potatoes and turnips to the slow cooker during the last 2-3 hours of cooking time, or until they are tender.
  8. In a small bowl, whisk together the flour and cold water to form a slurry. Gradually whisk the slurry into the slow cooker liquid. Cook on high for another 15-30 minutes, or until the gravy has thickened.
  9. Remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Serve the brisket with the cooked vegetables and gravy. Garnish with fresh parsley.