Ingredients
1 fresh beef brisket (3 to 4 pounds)1/2 pound sliced fresh mushrooms2 bay leaves1 can (15 ounces) crushed tomatoes1 cup chopped onion1/2 cup packed brown sugar1/2 cup balsamic vinegar1/2 cup ketchup1/4 cup cornstarch1/4 cup cold water
Preparation
Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Slice meat across the grain; serve with gravy.
