Layered Brisket Dinner

Layered Brisket Dinner
Layered Brisket Dinner

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    lb beef brisket

  • 1

    T dijon mustard

  • 1

    T worcestershire sauce

  • 1

    T balsamic vinegar

  • 1/4

    t pepper

  • 1

    lb baby red or yellow potatoes, halved if large

  • 8oz pkg of baby carrots

  • 1

    small onion cut into wedges

  • 2

    t Olive oil

  • 1/2

    t dried Italian seasoning

  • 1/4

    t salt

  • 1/4

    t pepper

  • 1

    recipe tangy mustard below:

  • combine 1/2 c light sour cream

  • 1 1/2

    t dijon mustard

  • 1/2

    t dried Italian seasoning

  • 1/2

    t snipped fresh thyme (optional)

  • chill sauce in refrigerator

Directions

Trim fat from brisket. Put in a slow cooker. In a small bowl, combine mustard, worcestershire sauce, vinegar, and 1/4 t pepper. Pour over the brisket and coat both sides. On a 20x18 inch sheet of heavy foil, place potatoes, carrots and onions. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and 1/4 t black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose the vegetables. Manipulate the foil packet to fit on top of the roast in the slow cooker, making sure the roast is covered entirely by the foil. Cover and cook on low setting for 10-12 hours. Remove foil and brisket from cooker. Using forks, shred the brisket or slice the meat. Carefully open the foil packet to avoid steam burns. Serve meat with tangy mustard sauce.

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