Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Oolala's Note:

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling.

• Total Time: 6 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• ¼ cup all-purpose flour , may need additional
• 1 (4 -5 lb) beef brisket , trimmed
• 1 (1 ½ ounce) dry onion soup mix
• ½ teaspoon black peppercorns , cracked
• 1 (10 ounce) can tomato soup , condensed
• ¼ cup beef stock or ¼ cup water
• 2 tablespoons brown sugar , packed
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar

Directions:

1. Rub flour into brisket on both sides and place in slow cooker stoneware.
2. In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
3. Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
4. Transfer beef to a deep platter and slice thinly.
5. Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.