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Slow Cooker Beef Brisket

• 1 fresh beef brisket (3-4 punds)
• ½ lb. sliced fresh mushrooms
• 2 bay leaves
• 2 cups crushed tomatoes (canned ones work)
• 1 cup chopped onion
• ½ cup packed brown sugar
• ½ cup balsamic vinegar
• ½ cup ketchup
• ¼ cup cornstarch
• ¼ cup cold water

Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine tomatoes, onion, brown sugar, vinegar and ketchup and pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.

Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to boil, cook and stir for 2 minutes or until thickened. Slice meat across the grain and serve with gravy. Enjoy!

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