Well it’s been a very busy time here at PineRidge Hills….gearing up for Fall, saying good-bye to the last days of Summer – sigh- is no easy task!

The last of the garden vegetables have been picked, the new “Weeping White Pine” has been planted (My birthday gift from my best friends Kim & Tom) the screens have started coming down and the house was pressure-washed! The mums for the front porch have been waiting patiently to be put on display and, well, I guess at some point I need to think about dinner!  While running around doing chores I came across Sandra Lee’s Slow Cooker Pot Roast….Food channel is always on, so I decided to try it! here goes:

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I always get my ingredients all together before I start any cooking…..there’s always an additional glass of red wine for the cook!
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The recipe will be at the end of this post….here is everything in the pot!

pot roast cooking

YUUUUMMM…….looking and smelling great! now all I have to do is put it on for nine hours and walk away! I’ll let you know tomorrow how the pot roast was dealt with at the dinner table!

Now….what to do with all that time on my hands?


Well there is that…..

dirty dishes


And that…….


Thank goodness for that……..  🙂

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Slow Cooker Brisket with Brown Gravy

Recipe courtesy Sandra Lee

Serves:  6 servings


  • Canola      oil, for searing
  • 1      (2 1/2 to 3 pound) brisket
  • Kosher  salt
  • 1      bunch parsley, stems reserved and leaves chopped
  • 2      stalks celery with leaves, chopped
  • 1      bay leaf
  • 1      (14.5-ounce) can beef broth
  • 2      cups red wine
  • 2      tablespoons tomato paste
  • 1      (.87-ounce) packet slow cooker pot roast seasoning
  • 2      medium onions, chopped
  • 2      large carrots, sliced
  • 2      (8-ounce) packages mixed wild mushrooms
  • 1      (.87-ounce) packet brown gravy mix
  • 1      cup cold water
  • Special  equipment: a slow cooker


In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.

To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender. One hour before the brisket is done add the carrots, and mushrooms.

Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.

Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

Lois’ Note: I’m cooking mine on low for 8-10 hours….check for doneness to your own liking……


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  1. You did not scrape the carrots!

  2. I always like this is type of article. Thank you.

  3. Hey Lois…. I absolutely love this site…. totally up my alley….. awesome…. congrats!!! ♥ u xo

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