4 lb brisket
3 red onions, quartered
3 carrots, halved
6 cloves garlic, smashed & roughly chopped
1 T apple cider vinegar
4 c InstaBroth, beef
1/2 c ketchup
3 T mustard
2 T Worcestershire Sauce
3 T tomato paste
1 t coconut sugar
salt & pepper
1 T olive oil

Heat olive oil over medium heat in large skillet. Pat dry brisket and sprinkle it generously with salt and pepper. Sear the brisket on all sides until light color develops – approximately 5 minutes per side.
Put the onions in the bottom of the slow cooker, followed by the carrots and garlic. Place the seared meat on top of the vegetables.
Mix together the ketchup, mustard, Worcestershire Sauce, tomato paste and coconut sugar. Spread it on top of the brisket.
Pour the apple cider and the InstaBroth into the slow cooker.
Cover and set timer to low heat for 8 hours.
Remove brisket from slow cooker, allow to cool slightly and slice or shred. Enjoy!

This recipe is adapted from Trisha Yearwood’s Food Network recipe found here.