Ingredients
Scale
- 3 lb beef brisket
- 2 cups beef broth
- ½ head cabbage
- 4–5 medium potatoes
- 3 carrots
- 1 onion
- 2 Tbsp. Worcestershire
- 1 ½ tsp. ground mustard
- ½ tsp. black pepper
- 1 tsp. garlic salt
- 1 Tbsp. olive oil
Instructions
- Peel, and chop carrots into large pieces, rough chop cabbage, onions, and potatoes- set aside while you prepare the rest of the dish.
- Drizzle olive oil in bottom of slow cooker and rub it around to coat bottom and up the sides.
- Place brisket in bottom of cooker, fattier side up (the fat keeps the meat from drying out and can be removed after cooking).
- In a separate bowl whisk together Worcestershire, black pepper, ground mustard, and garlic salt- pour over top of brisket.
- Arrange vegetables around brisket.
- Cook on low for 8-10 hours (you can cook on high for about 6 hours but the texture is much better when cooked low).
- If you are home while brisket is cooking -several times throughout the day spoon the liquid in the cooker over the meat, it will still be delicious even if you aren’t able.
- Shred the brisket by pulling it apart with two forks.