Slow-Cooked Autumn Brisket Recipe

  • 1 (3 pound) boneless beef brisket
  • 1 small head cabbage, cut into wedges
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 1 medium Granny Smith apple, cored and cut into wedges
  • 2 (10.75 ounce) cans Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1 cup water
  • 2 teaspoons caraway seeds (optional)
  1. Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture.
  2. Cover and cook on LOW for 8 to 9 hours or until the brisket is fork-tender. Season as desired.