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Oniony Pot Roast
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| 1/2 cup | dry red wine |
| 1 1/2 tbsp | tomato paste |
| 1 1/2 tbsp | flour |
| 1 tbsp | minced garlic |
| 2 | onions, thinly sliced |
| 4 whole sprigs each fresh thyme and fresh oregano 1 4lb first-cut beef brisket or rump roast | |
| 1 1/2 tbsp | worcestershire sauce |
| 3/4 tsp | black pepper |
| 2 tbsp | olive oil |
1 env dried beefy onion-soup mix
In slow cooker, whisk wine, tomto paste, flour and garlic. Add onions, thyme and oregano. Rub brisket with worcestershire sauce, season with pepper. In a large nonstick skillet, brown meat in oil.
Add to slow cooker, fat side up. Sprinkle soup mix evenly over top of brisket. Cover, cook on low for 8-9 hour or on high for 4-41/2 hours, until fork tender. Remove meat to cutting board, let cool. Discard herbs, skim fat from gravy. Slice brisket across grain 1/4 inch thick. Reheat in gravy.
Reserve 2 cups shredded brisket and 1 cup gravy. Serve sliced brisket with mashed potatoes.
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