Ingredients
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1 (4 - 5 lb) beef brisket
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2 tbsp tomato paste
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1 tbsp vegetable oil
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1 (15 oz) can tomato sauce
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1 (16 oz) bag baby carrots
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1 (16 oz) bag frozen pearl onions
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2 cups low sodium chicken broth
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1 cup raisins
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2 tbsp minced garlic
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1/4 cup brown sugar
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1/4 cup red wine vinegar
Steps
1
Preheat a very large skillet over medium high heat. Trim any excess fat from the brisket and pat dry. Rub the tomato paste on both sides of the brisket and season with salt and pepper. Add the oil to the hot pan and sear the brisket for 3-4 minutes per side or until dark brown.
2
Meanwhile, add the tomato sauce, carrots, onions, broth, raisins, garlic, brown sugar, and vinegar to a 8 qt slow cooker. Place the seared beef on top and set slow cooker to low heat. Cook for 6-8 hours or until a fork can easily be inserted into the brisket and removed. Serve brisket with onions, carrots, and gravy.
