Total prep & cook time-high:
6-1/4 to 71/4 hours
Total prep & cook time-low:
10-1/4 to 11-1/4 hours
1 boneless beef brisket, flat cut (3-4 pounds)
2 large sweet onions, cut into ¼ inch thick pieces
2 cups of water
1/2 cup reduced sodium or regular soy sauce
1 package dry onion soup mix
1 large clove garlic, minced
10 French roll, split, toasted
1 cup shredded Swiss cheese
- Place onions in 3-1/2 to 5-1/2 quart slow cooker. Top with beef brisket.
- Combine water, soy sauce, soup mix and garlic; pour over brisket. Cover and cook on HIGH 6 to 7 hours, or on LOW 10 to 11 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
- Remove brisket: keep cooking liquid warm. Carve brisket across the grain into thin slices. Place roll on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat. Broil 1 to 3 minutes or until cheese is melted.
- For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.
Cook's Tip: After carving, beef slices can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.