Serves: 10
Total Calories: 484

1 beef brisket (4 1/2 to 5 lb.)
2 tablespoons vegetable oil
1 (1 1/4-ounce) envelope onion soup mix dried
1 cup celery chopped
1 cup onion chopped
1 cup chili sauce
1/2 cup water
1 (12-ounce) can beer or 1 1/2 cups beef bouillon
3 tablespoons butter or margarine (optional)
3 tablespoons flour all-purpose (optional)
salt and pepper (optional)

Preparation Time: 10 minutes
Slow Cooker Cooking Time: 8 to 9 hours on low
Last-Minute Cooking Time: about 10 minutes on stovetop (optional)
1. Cut meat in half if needed to fit in skillet and slow cooker. In a large skillet over medium-high heat, brown both sides of brisket in oil. Place meat in a slow cooker. Discard drippings.

2. Sprinkle onion soup mix over meat. Top with celery and onion. In a small bowl, mix chili sauce and water pour over vegetables. Pour beer around meat.

3. Cover and cook on low for 8 to 9 hours or until meat is fork tender.

4. If time allows, cool meat in liquid, about 1 hour.

5. Skim off fat from cooking liquid. Remove meat and thinly slice diagonally across the grain. Use cold for sandwiches. Or, place meat in a large saucepan, cover with cooking liquid and reheat over low heat for 10 to 30 minutes (depending on amount of meat). Serve with gravy if desired.

6. To make gravy: In a medium saucepan over medium heat, melt butter. Add flour. Cook and stir for 1 minute. Add 2 cups cooking liquid. Stirring, bring to a boil and boil until thickened. Taste gravy for seasoning and add salt and pepper if needed. For a thinner gravy, add more liquid. Serve with meat.

Serve with boiled potatoes.

Nutritional Facts:

Serves: 10
Total Calories: 484
Calories from Fat: 308

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