Both slow-cooker brisket with brown gravy from the Food Network and Martha Stewart's slow-cooker brisket and onions are good Crock-Pot recipes for brisket. Taste of Home's slow-cooked barbecued beef brisket is also a good brisket recipe with a southern kick.
Make slow-cooker brisket with brown gravy by seasoning a 3-pound brisket with salt and pepper and browning it in a skillet with canola oil over medium-high heat for four minutes on each side. Place 2 stalks of chopped celery with leaves, 1 bunch of chopped parsley stems and 1 bay leaf in the slow cooker with the brisket on top. Mix together 1 can of beef broth, 2 cups of red wine, 2 tablespoons of tomato paste and 1 packet of slow-cooker pot-roast seasoning. Pour the liquid into the slow cooker, and top the meat with 2 chopped onions. Cook the brisket on low for eight to nine hours, but add 2 sliced carrots and 2 8-ounce packages of mixed wild mushrooms to the pot an hour before the meat is done.
Pour the liquid into a saucepan, and heat to medium-high. As it heats, mix together 1 packet of brown gravy mix with 1 cup of cold water in a separate bowl. Add the gravy mixture to the slow-cooker liquid in the saucepan, reduce heat to medium, and cook until thickened. Serve with the meat and vegetables.