A great family meal to start off in the morning and have ready for you when you get home at night!
2 lb (0.91 kg) Beef Brisket Pot Roast (thick-end)
2 tbsp (30 mL) Chili powder
1 tbsp (15 mL) Minced cloves garlic
½ cup (125 mL) Chili sauce
¼ cup (50 mL) Ketchup
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) Grainy or Dijon mustard
1 tsp (5 mL) Black pepper
1 Onion, diced
2 Carrots, diced or sliced
2 Potatoes, diced or 10 mini potatoes, scrubbed and quartered
1 Bay leaf
2 cups (500 mL) No salt added beef broth
In a mixing bowl combine chili powder, garlic, chili sauce, ketchup, Worcestershire sauce, mustard, and black pepper. Coat brisket all over with seasoning mixture.
Place onions, carrots, potatoes, bay leaf and beef broth in bottom of a slow cooker. Add the brisket and top with any remaining seasoning mixture.
Cook on LOW in slow cooker for 8 to 10 hours or until brisket is tender.
Substitute your favourite gluten-free sauces and seasonings for a gluten-friendly option!