Ingredients:
3 Tbsp Olive oil to sauté, divided
4 lb beef brisket
2 tsp sea salt , or to taste
1 tsp black pepper, freshly ground
1 lb yellow onions (2 medium), sliced into thick strips
1 lb mushrooms, thickly sliced
6 garlic cloves, peeled and chopped (not pressed)*
2 cups low sodium chicken stock or beef broth
2 1/2 Tbsp Worcestershire sauce
Instructions:
-Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat.
-Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
-In the same pan, add 1 Tbsp oil and sliced onions. Saute 5-7 min or until onions are caramelized. Place onions over brisket.
-In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
-Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
-Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on.
-Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender.
-Serve beef brisket and mushrooms, spooning slow cooker juices over the top.