Shop Ingredients 
French Onion Brisket
Prep: 20 minutes plus standing
Slow Cook: 5 hours • Serves: 10
1 fresh flat-cut beef brisket (about 5-1/2 to 6 pounds)
1/2 teaspoon PICS kosher salt
1/2 teaspoon PICS ground black pepper
1 medium Market 32 yellow onion, halved and thinly sliced
1 tablespoon drained jarred minced garlic
2 tablespoons PICS tomato paste
1 can (10.5 ounces) French onion soup
2 cups PICS beef broth
1/4 cup PICS light brown sugar
2 teaspoons chopped fresh thyme
5 medium carrots, chopped
1 tablespoon PICS corn starch
1.In large skillet, heat oil over medium-high heat. Sprinkle both sides of brisket with salt and pepper; add to skillet and cook 5 minutes or until outside is browned, turning once. Transfer brisket to 5- to 6-quart slow cooker.
2.In same skillet, cook onion 5 minutes or until lightly browned, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in soup, broth, sugar and thyme; cook 1 minute or until sugar is dissolved, stirring occasionally. Transfer onion mixture to slow cooker.
3.Add carrots to slow cooker around brisket; cover and cook on high 5 hours or low 10 hours or until brisket is tender. Transfer brisket to cutting board, tent with aluminum foil and let stand 20 minutes. Strain liquid in slow cooker through fine-mesh strainer into small saucepot.
4.Heat liquid to a simmer over medium-high heat; reduce heat to low and simmer 10 minutes or until reduced by half. In small bowl, whisk corn starch and 3 tablespoons water. Whisk corn starch mixture into saucepot; cook 1 minute or until thickened. Makes about 2-1/2 cups sauce.
5.Slice brisket against the grain; serve with sauce.
Approximate nutritional values per serving (5 ounces brisket, 1/4 cup sauce):
609 Calories, 37g Fat (14g Saturated), 192mg Cholesterol, 541mg Sodium,
13g Carbohydrates, 2g Fiber, 9g Sugars, 6g Added Sugars, 53g Protein