Ingredients
1 fresh beef brisket (4 pounds)1-3/4 cups sliced baby portobello mushrooms1 small red onion, sliced2 garlic cloves, minced2 tablespoons butter1 can (10-1/2 ounces) condensed French onion soup1/4 cup dry white wine or beef broth1/2 teaspoon coarsely ground pepperFresh sage, optional
Preparation
Place brisket in a 5-qt. slow cooker.
In a large saucepan, cook the mushrooms, onion and garlic in butter until onion is crisp-tender, 3-5 minutes. Add the soup, wine and pepper; mix well.
Pour mushroom mixture over beef. Cover and cook on low until meat is tender, 8-10 hours. If desired, garnish with sage.
