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
- 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.
- In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir.
- Cover and cook on low for 6 hours - meat will be soft and tender, almost falling apart.
- Remove from cooker and let stand for 15 minutes before slicing very thin.