French Onion Portobello Brisket

• 1 (4 lb) beef brisket
• 1 34 cups sliced baby portabella mushrooms
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 (10 1/2 ounce) can condensed French onion soup
• 14 cup dry white wine or 14 cup beef broth
• 12 teaspoon fresh coarse ground black pepper
• fresh sage

1. Cut brisket in half; place in a 5 qt slow cooker.
2. In a saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp-tender.
3. Add in the soup, wine, and pepper; mix well.
4. Pour mushroom mixture over beef.
5. Cover and cook on LOW for 8-10 hours or until meat is tender.
6. Garnish with sage, if desired.

beef brisket, baby portabella mushrooms, red onion, garlic, butter, condensed french onion soup, white wine, fresh coarse ground black pepper, fresh sage

Taken from www.food.com/recipe/french-onion-portobello-brisket-455663 (may not work)