1/2 c. dry red wine
2 tbsp. flour
2 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
4 large carrots, cut into 2" pieces
4 cloves garlic, smashed
12 oz. small yellow new potatoes (about 10), halved
1 14-oz. pkg frozen pearl onions
8 sprigs fresh thyme
2 Bay leaves (optional)
1 1/2 lb. first-cut beef brisket
Kosher salt and pepper
Chopped fresh flat-leaf parsley, for serving
DIRECTIONS
In a 5- to 6-quart slow cooker, whisk together the wine, flour, tomato paste, and bouillon base. Add the carrots, garlic, potatoes, onions, thyme, and bay leaves, if using.
Season the beef with 1⁄2 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high.
Discard the thyme and bay leaves and transfer the brisket to a cutting board. Slice the brisket and serve with the vegetables and any juices. Sprinkle with parsley, if desired.
* Yummy! Next time make Ashley mashed potatoes and veggies. She didn't like the sauce but loved the meat!
