Crockpot Rosemary Brisket
2 lb. fresh beef brisket
1 Tbsp. olive oil
10 oz. can beef broth
2 cloves garlic, minced
1 onion, chopped
1 tsp rosemary
1/2 tsp. salt
1/4 tsp. pepper
Trim excess fat from beef.
Heat oil in 10" skillet over medium heat.
Cook beef for 10 minutes, turning frequently, to brown all sides.
Place beef in 3-1/2 to 6-quart slow cooker.
Pour remaining ingredients over beef. cover and cook on low heat setting for 8-10 hours, until beef is tender.
Remove beef from crockpot and shred, using two forks. Skim fat from juices in crockpot, and add beef.