• Cooking Time: 8hrs
• Servings: 5-7
• Preparation Time: 10min
• BRISKET:
• 2-4LB Beef Brisket
• 1c Ketchup
• 1c Water
• 1/4c Whole-grain Horseradish Mustard
• 1/8c Cider Vinegar
• 1tsp Sugar
• Salt & Pepper
• GRAVY:
• 1/4c Wondra Flour
• 1 can Beef Broth
• VEGGIES:
• 1 sm Cabbage, thinly sliced
• 3 Carrots, sliced
• 1 Onion, sliced
• 2-3 cloves Garlic, minced
• Olive Oil
• Salt & Pepper

1. * Cut brisket in half and put in Crockpot- WITHOUT corning spice packet.
2. * Blend together remaining ingredients for BRISKET, pour over meat and cook on LOW setting 6-8hrs til fork-tender.
3. * Remove beef and set aside to rest; pour juices from crock into saucepan.
4. * BEGIN VEGGIES: heat olive oil in skillet for sauteing; add veggies and saute on med heat for 5-7min.
5. * Add ladle-full of crock juices to veggies once they're tender-crisp; cover and reduce heat to very low to simmer and steam while preparing gravy and meat for serving, stirring occasionally.
6. * BEGIN GRAVY: add broth to crock juices over med heat in saucepan while slowly incorporating flour with a wire whisk til there are no lumps.
7. * Cook gravy, whisking frequently, til thickened to your liking, then cover and remove from heat.
8. * Slice cooled, rested beef across the grain on a serving platter.
9. * Ladle gravy over meat, setting aside some to for guests to serve themselves (in the event that you also made mashed potatoes, as I did).
10. * Serve with veggies and your choice of starch (bread, biscuits, taters, rice).

So I wanted to make a brisket as is tradition on New Year's, but I get tired of the Corned Beef n Cabbage. I dug around on the Interwebz and modified one I found for a Crockpot to use what I had around in the way of seasoning and condiments, and made gravy from the juices! It was YUM!