Beef Brisket Crock-Pot

This recipe was developed and given to me by a good friend. This is the way that my friend's mother and sister make beef brisket. This recipe is so good! Gravy comes out brown and slightly sweet. Brisket will melt in your mouth.

• Ready In: 4 hrs 20 mins
• Serves: 4-6
• Yields: 3 1/2 pounds

Ingredients

• 4  lbs beef brisket, fat trimmed to 1/4 inch
• 12  ounces  Coca-Cola (do not use diet)
• 1  ounce  dry onion soup mix (I use Lipton)
• 10 1⁄2 ounces  cream of mushroom soup (can substitute cream of celery or cream of chicken)
• 10  ounces chili sauce (Heinz works best)
• 1  large onion, sliced
•  salt and pepper

Directions

1. Rinse brisket under cool running water and thoroughly pat dry. Sprinkle meat generously with salt and pepper on both sides.
2. Place sliced onion onto bottom of slow-cooker. Top with seasoned beef brisket.
3. Combine all other ingredients to make a sauce and pour over the meat.
4. Top with lid and cook on low setting for about 8 hours or on high setting for about 4 hours.