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With a little preparation in the morning, this hearty slow cooked meal of brisket and vegetables will be waiting for you in the evening. Photo credit: Sommer Collier from A Spicy Perspective.
3 1/2 pounds beef brisket
2 cups small red potatoes
1 1/2 cups cut-up carrots, 2-inch pieces
1 1/2 cups small onion wedges
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
1 cup water
Place brisket and vegetables in slow cooker.
Mix Seasoning Mix and water until blended. Pour over brisket and vegetables. Cover.
Cook 8 hours on LOW or 5 hours on HIGH.
Remove brisket to serving platter. Slice thinly across the grain. Serve vegetables and sauce with brisket.
Slow Cooker Tip: For best results, do not remove cover during cooking.
(Amount per serving)
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