• 1 tablespoon olive oil
  • One 3-4 lb. boneless beef brisket, well trimmed
  • 1 large onion, sliced
  • 1 large can tomato soup
  • soup can of water
  • 1 lb. mushrooms sliced
  • 1 pound carrots
  • 3 stalks celery,cut up
  • 4 potatoes, peeled
  • 1/2 cup brown sugar
  • 3 tablespoons fresh lemon juice
  • 2-3 tblsps. sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. In a pot, heat the oil over medium heat. Add the brisket and brown on both sides. Add the onion around the brisket; cook, stirring, for 5 minutes, or until the onion is tender but not brown. Can continue in this pot but I cook it slowly in the crockpot.
  2. Transfer to crockpot.
  3. Add the tomato soup and water, brown sugar, lemon juice and place carrots and potatoes around the brisket. Cover tightly, and simmer on medium for 4 or 5 hours or when the brisket is tender.
  4. Slice the brisket across the grain and serve with the carrots,potatoes,onions and sauce.
  5. To me this is comfort food that my grandmother passed the recipe down to me and I altered it a bit by putting the potatoes and mushrooms in the pot.