Mediterranean Brisket (Slow Cooker)

My husband trusts my cooking so much that he is trying some new things. He avoided the olives a little bit, but loved this recipe so much I had to share! He is such a good judge. I feel like I live with Chef Ramsey! If it passes the Josh test I know I have a winner!

Prep: 5 minutes
Cook: 6 hrs
Serves: 6

**I had a hard time finding a BEEF brisket. There are plenty of corned beef. Ask your meat guy where the beef briskets are located. They did not sell them at our wal-mart, I had to buy it at a grocery store with a meat counter. The good news it is an inexpensive meat!

Ingredients:
1 (14.5 oz) can diced tomatoes with juice
1/2 cup dry red wine (I use the red cooking wine found in the vinegar section)
5 garlic cloves, chopped
1/3 c black olives, pitted and chopped (I bought them chopped)
1/2 tsp. dried rosemary
1 (2 1/2 lb) piece flat-cut brisket
Salt and Pepper
1 TBSP finely chopped fresh parsley

Directions:

1. Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with salt and pepper to taste. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork-tender, 5-6 hours.


2. Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsely.

** I served it with pasta, green beans, and a Ceasar Salad.

(Click on the pic to see it close up)