Super-Easy Crock-Pot Beef Brisket

Here is a super-easy recipe I learned from a woman who was an American Soldier while I lived in Germany.  It was passed to me as a brisket recipe cooked in the oven, but I modified it as a Crock-Pot® recipe.  It was also not originally gluten-free, and so my version here uses a gluten-free soup from Progresso® who makes many gluten-free and no added MSG soups. Any brand of soup could be used, or you could use your own creation.

Progresso Soup

 

Ingredients

2-3 pound piece of Beef Brisket

2  18.5 ounce cans of Progresso® Soup, Vegetable Classics, French Onion

1  8 ounce package of sliced baby portabella mushrooms

Also, you could need an amount of your favorite gluten-free beef cooking stock.  Use this only if you need extra liquid during cooking.

 

Instructions

1.  Place the brisket in the bottom of the Crock-Pot®.

Crock-Pot Brisket

 

 

 

 

 

2.  Cover with the Progresso® soup and mushrooms

Crock-Pot Brisket

 

 

 

 

 

3.  Cook on low heat for 8 hours or to desired tenderness.

Crock-Pot Brisket

Disclaimer: Crock-Pot® is a registered trademark of Sunbeam Products, Inc.

 

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