Slow Cooker Tomato-Balsamic Brisket
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Slow Cooker Tomato-Balsamic Brisket

Prep: 25 minutes plus marinating
Slow Cook: 4 hours • Serves: 10

1 fresh flat-cut beef brisket (about 5 1/2- to 6-pounds), halved crosswise if necessary
1 bottle (16 ounces) balsamic vinaigrette
1/4 cup Food Club® Light Brown Sugar
1 tablespoon ground Food Club® Black Pepper Grinder
2 cans (14.5 ounces each) Food Club® Italian Style Diced Tomatoes with Olive Oil, Garlic & Spices
3-1/2 cups Food Club® 33% Less Sodium Chicken Broth
1 packet (1 ounce) Food Club® Onion Soup & Dip Mix
Chopped fresh chives, parsley and/or thyme for garnish (optional)

1. Place brisket in large baking dish; pour vinaigrette over brisket and cover with plastic wrap. Refrigerate at least 2 or up to 24 hours, turning brisket once.

2. Remove brisket from marinade; discard marinade. In large skillet, in 2 batches if necessary, cook brisket over medium-high heat 5 minutes or until outside is browned, turning once.

3. Transfer brisket to 5- to 6-quart slow cooker. Sprinkle brisket with sugar and pepper; pour tomatoes, broth and onion mix over brisket. Cover and cook on high 4 hours or low 8 hours or until brisket is tender; transfer brisket to cutting board, tent with aluminum foil and let stand 20 minutes.

4. Transfer tomato-broth mixture remaining in slow cooker to medium saucepan; heat to a boil over high heat. Reduce heat to medium-high; simmer 20 minutes or until reduced by 1/2, stirring occasionally. Makes about 3-1/3 cups.

5. Slice brisket across the grain; serve with tomato-broth sauce sprinkled with herbs, if desired.

Approximate nutritional values per serving (6 ounces brisket, 1/3 cup sauce):
596 Calories, 35g Fat, 13g Saturated Fat, 184mg Cholesterol, 1018mg Sodium,
16g Carbohydrates, 2g Fiber, 10g Sugars, 10g Added Sugars, 52g Protein