Slow-Cooked Autumn Brisket
1 (3 pound) boneless beef brisket
1 small head cabbage, cut into wedges
1 large sweet potato, peeled and cut into 1-inch pieces
1 large onion, cut into wedges
1 medium Granny Smith apple, cored and cut into wedges
2 (10.75 ounce) cans Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 cup water
2 teaspoons caraway seeds (optional)
Place the brisket in a 6-quart slow cooker.
Top with the cabbage, sweet potato, onion and apple.
Stir the soup, water and caraway seed, if desired, in a small bowl.
Pour the soup mixture over the brisket and vegetable mixture.
Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork- tender.
Season as desired.