Ingredients

The following ingredients have 4 Servings
  • 3 pound beef brisket
  • 2 handfuls baby carrots
  • 1 large Vedalia onion (peeled and chopped)
  • 4 to 5 garlic cloves (peeled and minced)
  • 4 medium Yukon Gold potatoes (cut into quarters)
  • 6 ounces strong brewed coffee or beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons Tarragon vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Instruction

  • Place all of the potatoes, carrots and onion in the bottom of the crackpot and toss together. Sprinkle with garlic. Trim brisket of excess fat and place on top of vegetables.
  • Stir together the coffee, worcestershire sauce, vinegar, salt and pepper. Pour the meat in the slow cooker. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
  • Remove meat carefully from the slow cooker to a platter. Remove vegetables to a bowl, reserving the juices. Skim off fat and thicken the remaining juices by boiling it in a small saucepan. Serve the meat sliced with the juices spooned over top and vegetables arranged around the meat.