All-Day Brisket With Potatoes

• 2 medium potatoes, peeled and cut into 1/4-inch slices
• 2 celery ribs, sliced
• 1 fresh beef brisket (3 pounds)
• 1 tablespoon canola oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 can (12 ounces) beer
• 1/2 teaspoon beef bouillon granules
• 3/4 cup stewed tomatoes
• 1/3 cup tomato paste
• 1/4 cup red wine vinegar
• 3 tablespoons brown sugar
• 3 tablespoons Dijon mustard
• 3 tablespoons soy sauce
• 2 tablespoons molasses
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf

1. Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
2. Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
3. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain.

potatoes, celery, fresh beef brisket, canola oil, onion, garlic, beer, beef bouillon granules, tomatoes, tomato paste, red wine vinegar, brown sugar, mustard, soy sauce, molasses, paprika, salt, pepper, bay leaf

Taken from www.tasteofhome.com/recipes/all-day-brisket-with-potatoes/ (may not work)