Slow Cooker Brisket

My mom always makes her brisket (she calls it "pot roast") in the oven. I keep trying to convince her that it's way easier in the slow cooker, but she won't buy it. Oh well.

Adapted from foodpluspolitics.com

Ingredients:

• Brisket. The size really depends on how many people you want to feed, because it shrinks a ton when you cook it. I usually get about 3 lbs. for my husband and I, and that will give us enough for the 2 of us and for him to take for lunch the next day. When I made it for 6 people, I got about 7 lbs. and it was just enough. Make sure you get a piece with a cap of fat on top!
• A small bag of baby carrots.
• A medium-sized onion.
• 1 Tbsp. minced garlic
• Salt and pepper
• 2 bay leaves

Directions:

• Cut all of the baby carrots in half, and rough chop the onion. Put in the slow cooker and add 1 bay leaf on top of the veggies.
• Rub the minced garlic into each side (top and bottom) of the brisket. Season each side with salt and pepper. Place the brisket on top of the veggies with the cap of fat facing up (this way the fat melts over the brisket and keeps it moist).
• Add 1 bay leaf on top of the brisket.

• Cook on High for 1 hour, then turn the heat down to Low for 5-6 hours.

I serve this with mashed potatoes (chop potatoes into large pieces, boil them until soft, put them in the Kitchen Aid and mix with some warm milk, melted butter and salt).

Verdict:
Cory asks for this over and over again. It's a standby. It's one of those Jewish comfort foods that's perfect for a cold day. Or when the AC is turned way down, like it normally is in our house. =/