INGREDIENTS
- 3 cups beef broth or stock
- 1 tablespoon Worcestershire sauce
- 1 package (1.4 oz.) onion soup mix
- 1 bay leaf
- 3/4 teaspoon ground black pepper
- 3 to 4 pounds beef brisket
- 1 large sweet onion, sliced
- 2 cloves garlic, minced
- 8 crusty rolls, sliced in half lengthwise
DIRECTIONS
- In a slow cooker crock, combine broth or stock, Worcestershire sauce, onion soup mix, bay leaf and black pepper.
- Add brisket, onion and garlic to broth mixture.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- Remove meat from slow cooker. Let stand on a cutting board 10 minutes before thinly slicing. Discard bay leaf from broth and set slow cooker to WARM.
- Serve sliced beef in rolls with onions and a side of broth (au jus).
Serves: 8
