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Prep Time
15 mins
Total Time
8 h 30 m
Serves
Serves 6-8

Ingredients

0
beef brisket
1.25
2
large onions cut into large chunks
0
3
medium carrots sliced 1/4 inch thick
0
2
medium potatoes cut into 1/4 inch chunks
0
1
Beef Broth - 25% Less Sodium
900
4
garlic chopped
0
1
each chopped Basil, Thyme and Oregano leaves (save the stems)
60
4
cornstarch
60
3
water for cornstarch
45

Method

Step 1
Place meat in a slow cooker, surround with vegetables and herb stems. Add beef broth and cover.
Step 2
Turn slow cooker on high for the first hour then reduce to low for the next 7 hours. With about an hour to go add in the chopped herbs.
Step 3
Remove the meat and set aside to rest (tent with foil). Strain liquid from vegetables, keep veg warm and put liquid in a sauce pan.
Step 4
On the stove on medium hi hear bring the broth to a boil. Dissolve the cornstarch and water. Wisk it in to the boiling liquid and reduce to a simmer for 5 minutes.
Step 5
Portion the beef by slicing across the grain, portion the vegetables and pour hot gravy over the beef.

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Nutritional Facts Per Serving

Calories:
380
Fat:
19 g
Saturated Fat:
7 g
Carbs:
20 g
Fibre:
3 g
Cholesterol:
75 mg
Protein:
32 g
Sodium:
320 mg
Potassium:
640