Crock Pot Open-Faced Italian Brisket Sandwiches Recipe

ingredients

3 pounds boneless beef brisket, partially frozen
1 medium onion, quartered, sliced
1 can (19 ounce size) tomato basil soup
2 tablespoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon dried Italian seasoning
1/8 teaspoon ground red cayenne pepper
2 tablespoons Worcestershire sauce
10 slices Italian bread (1/2-inch-thick)
10 slices (1 ounce size) provolone cheese
2 tablespoons chopped fresh parsley

directions

Cut beef diagonally across grain into thin slices. Place beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium bowl, combine soup, cornstarch, brown sugar, Italian seasoning, ground red pepper and Worcestershire sauce; mix until smooth. Pour over beef and onion. Cover; cook on low setting for 10-12 hours.

To serve, place 1 slice of bread on each individual plate. Top each with slice of cheese and spoon about 3/4 cut beef mixture over each. Sprinkle with parsley.

nutrition data

451 calories, 22 grams fat, 22 grams carbohydrates, 40 grams protein per serving.

reviews & comments

foodistver1964 REVIEW:
August 10, 2014

I couldn't find the soup called for so I used regular tomato soup and added some dried basil to dress it up. The beef was very tender and flavorful. It was enjoyed by our guests and I sent the recipe home with two people.

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