Crockpot Beef Brisket with Fall Vegetables

== Description ==
Contributed by Catsrecipes Y-Group
* Source: Southern Living 2007 Main Dish Marvels
* Make Ahead | Prep: 18 minutes | Cook: 12 hr
* Makes 8 servings
== Ingredients ==
* 2 (2-lb) beef briskets, trimmed
* 2 tsp salt
* 1 tsp pepper
* 1 tbsp vegetable oil
* 4 carrots, cut into 2-inch pieces
* 3 parsnips, sliced
* 2 celery ribs, sliced
* 1 large onion, sliced
* 1 fennel bulb, quartered
* 12 fresh thyme sprigs
* 1 (1-oz) envelope dry onion soup mix
* 1 (14-oz) can low-sodium beef broth
* ¾ cup dry red wine
* ½ cup ketchup
* 2 tbsp Beau Monde seasoning
* 8 garlic cloves
* ¾ cup chopped fresh parsley
* garnish: fresh thyme sprigs
== Directions ==
# Sprinkle beef with salt and pepper.
# Heat oil over medium-high heat in a large non-stick skillet.
# Add beef; cook 4 minutes on each side until browned.
# Transfer beef to a 6-qt slow cooker.
# Add carrot and next 5 ingredients.
# Whisk together soup mix and next 6 ingredients.
# Pour mixture evenly over beef.
# Cover and cook on low 12 hours or until tender.
# Transfer beef to a serving platter.
# Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices, carrot, and onion.
# Discard remaining vegetable mixture.
# Serve beef and vegetables with juices.
# Garnish, if desired.
Category:Beef brisket Recipes
Category:Beef stock and broth Recipes
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Crockpot Recipes
Category:Fennel Recipes
Category:Garlic Recipes
Category:Ketchup Recipes
Category:Onion Recipes