Slow Cooker Brisket

Ingredients:

• One 4-pound first cut brisket, excess fat trimmed
• Salt and freshly ground black pepper 
• 2 tablespoons olive oil 
• One 6-ounce can tomato paste 
• 2 cups vegetable broth 
• 1 tablespoon Dijon mustard 
• 3 red onions, quartered 
• 3 carrots, peeled and cut into thirds 
• 6 cloves garlic, smashed 
• 2 tablespoons apple cider vinegar 
• 2 tablespoons Worcestershire sauce
• 1/2 cup brown sugar
• 2 bay leaves

Instructions:

Step One: Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside

Step Two: Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, brown sugar, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours

Step Three: Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm

Step Four: Slice the brisket against the grain and serve it with the sauce