Brisket of Beef in Tomato Onion Gravy (Crock Pot)

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.

• Ready In: 6 hrs 15 mins
• Serves: 8-10

Ingredients

• 1⁄4 cup all-purpose flour, may need additional
• 1 (4 -5 lb)  beef brisket, trimmed
• 1 (1 1/2ounce)  dry onion soup mix
• 1⁄2 teaspoon black peppercorns, cracked
• 1 (10 ounce) can  tomato soup, condensed
• 1⁄4 cup  beef stock or 1⁄4 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.