Slow-cooked Autumn Brisket



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.




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