Tomato and Red Wine Brisket

Nutrients Per Serving Calories 370 Total Fat 18g Saturated Fat 7g Cholesterol 135mg Sodium 390mg Carbohydrate 7g Dietary Fiber 2g Protein 42g

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Tomato and Red Wine Brisket

Makes 8 Servings

1 Beef Brisket (3 to 3 1/2 pounds) Trimmed

3/4 Teaspoon Salt, Divided

1/4 Teaspoon Black Pepper

1 Tablespoon Olive Oil

1 Large Red Onion, Sliced

1/2 Cup Dry Red Wine

1 Can (28 Ounces) Diced Tomatoes With Basil, Oregano and Garlic

Slow Cooker Directions

*If your slow cooker is less than 5 quarts, cut roast in half so it cooks completely

1. Coat inside of slow cooker with nonstick cooking spray. Season beef with 1/2 teaspoon salt and pepper. Heat oil in large skillet over medium-high heat. Add beef; cook 5 minutes per side until browned. Remove to slow cooker.

2. Return skillet to medium-high heat. Add onion; cook and stir 5 minutes or until softened. Pour in wine. Bring mixture to a boil, scraping up any browned bits from bottom of skillet. Cook 3 to 4 minutes until mixture nearly evaporates. Stir in tomatoes. Bring to a boil; cook 6 to 7 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Pour mixture over beef in slow cooker.

3. Cover; cook on LOW 7 to 8 hours. Remove beef to large cutting board; cover loosely with foil. Let stand 15 minutes before slicing. Turn slow cooker on HIGH. Cook, uncovered, on HIGH 10 minutes or until sauce is thickened. Serve sauce over brisket.