Ingredients
Units
Scale
- 3–4 pounds beef brisket
- Salt & pepper to taste
- 2 tablespoons oil
Sauce:
- 28 ounces crushed or diced tomatoes
- 1/2 cup low-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1/4 cup dried onion flakes
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
Instructions
Slow Cooker
Optional step: add oil to a large skillet over medium-high heat. Season brisket with salt & pepper. Add seasoned brisket to heated skillet and pan-sear a few minutes on each side.
- Lay brisket in the slow cooker. If you didn’t sear the meat, then season it with the salt & pepper now.
- In a medium size, bowl mix together sauce ingredients. Pour sauce on top of the brisket.
- Cook HIGH 4-5 hours or LOW 8-10.
- Remove brisket from the slow cooker. Either cut against the grain or shred the meat.
- Season brisket generously with salt & pepper. Turn the on the pressure cooker to saute. Once hot, add oil and the brisket and sear a few minutes on both sides until browned. Remove brisket and set aside.
- In a medium size bowl, mix together sauce ingredients. Pour mixture into the pressure cooker and deglaze by scraping off any browned bits from the bottom with a wooden spoon. Add brisket back into the Instant Pot, fat side up.
- Select manual setting. Adjust to high pressure & and set time for 25 minutes per pound of meat. Naturally for about 10 minutes, then quick release for remaining pressure.
- Remove brisket from the Instant Pot. Either cut against the grain or shred the meat.
- Prep Time: 10 mins
- Cook Time: 5 hours
Nutrition
- Serving Size:
- Calories: 417
- Sugar: 4.5 g
- Sodium: 430.2 mg
- Fat: 20.4 g
- Saturated Fat: 6.4 g
- Carbohydrates: 8.1 g
- Fiber: 1.2 g
- Protein: 48.3 g
- Cholesterol: 140.6 mg