Easy Slow Cooker Pot Roast
- Prep Time: 18 minutes
- Cook Time: 5 - 6 hours
- Servings: 6
- Course: Main Dish
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- 2 tablespoons packed brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1 pound carrots, cut in 1-inch pieces
- 2 medium onions, each cut in 8 wedges
- 1 cup (about 5 oz.) cut up mixed dried fruit
- 2 1/2 to 3 pound boneless beef brisket
- Reynolds Slow Cooker Liner
OPEN Reynolds Slow Cooker Liner; place inside bowl of a 5 – 6 1/2 cup slow cooker. Fit liner snugly against bottom and sides of bowl; pull top of liner down over rim of bowl.
MIX brown sugar, garlic powder, salt and pepper in a small bowl; set aside. Add water and vinegar slow cooker. Arrange carrots, onions and dried fruit in an even layer in slow cooker; sprinkle with half the seasoning mixture. Place brisket on top of vegetables and fruit. Sprinkle both sides of brisket with remaining seasoning mixture. Arrange remaining vegetables and fruit around and on top of the brisket. Place lid on slow cooker.
COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours until vegetables are done and beef is tender. Place beef on platter and slice thinly. Gently stir vegetables and fruit with a wooden or silicon spoon; serve over sliced beef.
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