- Prep Time
- 15 mins
- Total Time
- 8 h 30 m
- Serves
- Serves 6-8
Ingredients
- 0
- beef brisket
- 1.25
- 2
- large onions cut into large chunks
- 0
- 3
- medium carrots sliced 1/4 inch thick
- 0
- 2
- medium potatoes cut into 1/4 inch chunks
- 0
- 1
- Beef Broth - 25% Less Sodium
- 900
- 4
- garlic chopped
- 0
- 1
- each chopped Basil, Thyme and Oregano leaves (save the stems)
- 60
- 4
- cornstarch
- 60
- 3
- water for cornstarch
- 45
Method
- Step 1
- Place meat in a slow cooker, surround with vegetables and herb stems. Add beef broth and cover.
- Step 2
- Turn slow cooker on high for the first hour then reduce to low for the next 7 hours. With about an hour to go add in the chopped herbs.
- Step 3
- Remove the meat and set aside to rest (tent with foil). Strain liquid from vegetables, keep veg warm and put liquid in a sauce pan.
- Step 4
- On the stove on medium hi hear bring the broth to a boil. Dissolve the cornstarch and water. Wisk it in to the boiling liquid and reduce to a simmer for 5 minutes.
- Step 5
- Portion the beef by slicing across the grain, portion the vegetables and pour hot gravy over the beef.
Nutritional Facts Per Serving
- Calories:
- 380
- Fat:
- 19 g
- Saturated Fat:
- 7 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Cholesterol:
- 75 mg
- Protein:
- 32 g
- Sodium:
- 320 mg
- Potassium:
- 640