Slow Cooker Beef Brisket Recipe | Trisha Yearwood

Ingredients

• One 4-pound first cut brisket, excess fat trimmed
• Salt
• freshly ground black pepper
• 2 tablespoons olive oil
• One 6-ounce can tomato paste
• 2 cups vegetable broth
• 1 tablespoon Dijon mustard
• 3 red onions, quartered
• 3 carrots, peeled and cut into thirds
• 6 cloves garlic, smashed
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves