classic pot roast

Prep: 15 minutes

Cook:  6 hours

Yield:  8 servings

 

2 1/2 lb beef brisket

1/2 tsp ginger

1 pkg dried onion soup mix

2 tsp dry mustard

3/4 cup water

12 baby carrots

1. Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side.  Sprinkle with pepper.  Place in a 4 to 6-quart slow cooker.


2. In a medium bowl, combine the soup mix, mustard, and water.  Stir well.  Pour over brisket.  Add carrots to pot and stir.


3. Cover and cook on low for 6 hours - meat will be soft and tender, almost falling apart.


4. Remove from cooker and let stand for 15 minutes before slicing very thin. 

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from Parenting.com

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