Slow Cooker Beef Brisket

• 1 fresh beef brisket (3 to 4 pounds)
• 1/2 pound sliced fresh mushrooms
• 2 bay leaves
• 2 cups crushed tomatoes
• 1 cup chopped onion
• 1/2 cup packed brown sugar
• 1/2 cup balsamic vinegar
• 1/2 cup ketchup
• 1/4 cup cornstarch
• 1/4 cup cold water

1. Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
2. 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 a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.

fresh beef brisket, mushrooms, bay leaves, tomatoes, onion, brown sugar, balsamic vinegar, ketchup, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-brisket/ (may not work)