1. Place brisket in slow cooker with fat side up, cutting to fit the cooker if necessary.
2. In a mixing bowl, combine dry onion soup mix with mushrooms and their liquid. Spread onion soup mixture over top.
3. Cover and cook on low 10-14 hours, or until meat is tender but not dry.
4. Remove brisket from slow cooker and allow to rest for 10 minutes. Cut across the grain into thin slices. Serve with meat juices poured overtop and sliced meat.
Originally Submitted
2/6/2014
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