Layered Brisket Dinner Recipe

Ingredients

• 3 lb fresh beef brisket
• 1 Tbsp Dijon-style mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp balsamic vinegar
• ½ tsp black pepper
• 1 lb baby red or yellow potatoes, halved if large
• 8 oz package baby carrots (2 cups)
• 1 small onion, cut into wedges
• 2 tsp olive oil
• ½ tsp dried Italian seasoning, crushed
• ¼ tsp salt
• 1 recipe Tangy Mustard Sauce

1. Trim fat from brisket. Place brisket in a 5- to 6-quart slow cooker. In a small bowl stir together the mustard, Worcestershire sauce, vinegar, and ¼ tsp. black pepper. Pour over brisket, turning brisket to coat both sides.
2. On a 20×18-inch sheet of heavy foil place potatoes, carrots, and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and ¼ tsp. black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose vegetables. If necessary, manipulate foil packet to fit in cooker, making sure the brisket is completely covered with the foil packet.
3. Cover and cook on low-heat setting for 10 to 12 hours.
4. Remove foil packet and brisket from cooker. Using two forks, shred brisket or slice the meat. Carefully open the foil packet to avoid getting burned by escaping steam. Serve meat and vegetables with Tangy Mustard Sauce.