Tangy Slow Cooker Brisket

Ingredients:

- 1 flat-cut brisket roast (4 1/2 lb), fat cap trimmed to 1/8" thickness
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt

- 1 tablespoon canola oil

- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika

- 3 medium carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks

- 2 large onions, halved and vertically sliced
- 4 garlic cloves, chopped

- 1/4 teaspoon salt
- 1 cup unsalted beef stock
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar

- 5 thyme sprigs
- 2 bay leaves
- flat-leaf parsley leaves (optional)

Directions:

Sprinkle brisket evenly with pepper and 1 teaspoon salt. Heat a large skillet over medium-high heat; add oil and swirl to coat. Cook brisket for 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika.

Spray a 6-quart electric crock pot with cooking spray. Place carrots and celery in the crock pot, then top with brisket, fat cap side up.

Return skillet to medium heat. Add onions; cover and cook for 10 minutes, stirring occasionally. Uncover, then stir in garlic; cook 5 minutes or until onions are tender and golden. Place onion mixture over brisket.

In the skillet, combine the remaining 1/4 teaspoon salt, beef stock, tomatoes, brown sugar, and vinegar. Whisk to loosen browned bits. Pour mixture over and around the brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture.

Cover and cook on low for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour. Then place brisket on a cutting board; trim fat cap and discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce; garnish with fresh parsley, if desired.