This Slow Cooker Beef Brisket Makes a Meal to Remember

Gather the ingredients. The Spruce / Abbey Littlejohn Put the potatoes in the slow cooker and scatter the carrots and onions over them. The Spruce / Abbey Littlejohn Trim and discard any visible excess fat from the brisket and cut it into 2 to 3 pieces. Or leave it in one piece if it will fit in the slow cooker's crockery insert. The Spruce / Abbey Littlejohn Sprinkle the meat lightly with salt, paprika, and dash of pepper, and then place it on top of the vegetables. Add the bay leaf and the beef stock. The Spruce / Abbey Littlejohn Cover the pot and cook on low for 8 to 10 hours. Remove the bay leaf. The Spruce / Abbey Littlejohn Heat the oven to 200 F or set it on the "warm" setting. Meanwhile, grab a pan or platter for the brisket. Lift brisket onto pan and cover with foil. Place it in the oven to keep warm while preparing the vegetables and sauce. The Spruce / Abbey Littlejohn Drain the vegetables, reserving 1 1/2 cups of the cooking liquid. The Spruce / Abbey Littlejohn Put the vegetables in a bowl and add butter. Mash the vegetables and season with salt and pepper, to taste. The Spruce / Abbey Littlejohn Cover the bowl loosely and place it in the warm oven with the beef. The Spruce / Abbey Littlejohn Blend the 1/3 cup of cold water with 3 tablespoons of flour in a saucepan; stir until smooth. The Spruce / Abbey Littlejohn Place the pan over medium heat and add the reserved cooking liquids. The Spruce / Abbey Littlejohn Add a dash of Gravy Master or Kitchen Bouquet, if using. These browning sauces add extra color and flavor to gravies and sauces. Cook until the sauce is thickened and bubbly. Taste and adjust the seasonings with salt and pepper, as needed. The Spruce / Abbey Littlejohn Slice the beef brisket thinly across the grain. The Spruce / Abbey Littlejohn