Yo Momma! -- Slow Cooker Beef Brisket !!

Slow Cookers and Brisket go together like -- Tom and Jerry -- Fred and Ginger -- PB and Jelly!!! This is sweet, savory, melt in your mouth goodness.

• Ready In: 8 hrs
• Serves: 8

Ingredients

• 4  idaho potatoes, peeled and cut into 1/2-inch slices
• 2  tablespoons  vegetable oil
• 5 -6  lbs beef brisket or 5 -6  lbs  blade roast
• 2  large onions, peeled and cut into 1/4-inch slices
• 4  garlic cloves, peeled and minced
• 1 (12 ounce) can beer
• 1⁄2 cup low sodium beef broth
• 4  celery ribs, cut into 1/2-inch slices
• 1⁄2 cup tomato paste
• 1 (14 1/2ounce) can stewed tomatoes
• 2  bay leaves
• 1⁄2 cup  packed dark brown sugar
• 1⁄3 cup Dijon mustard
• 1⁄2 cup red wine vinegar
• 1⁄4 cup  regular molasses
• 1⁄3 cup soy sauce
• 1  teaspoon paprika
•  salt & freshly ground black pepper

Directions

1. Lay the potatoes across the bottom of the insert of the slow cooker.
2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
3. Brown the brisket well on all sides.
4. Place the browned meat in the slow cooker insert.
5. Add more oil, if needed, and sauté the onions until soft, about 4 minutes.
6. Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
7. Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
8. Pour over the meat.
9. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert.
10. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
11. Remove the meat to a cutting board and slice it thinly against the grain.
12. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
13. Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.