1. In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker. 2. In the same skillet, saute celery and onion for 1 minute. 3. Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan. 4. Add sugar, soup mix and vinegar; bring to a boil. 5. Pour over brisket. 6. Cover and cook on low for 7-8 hours or until meat is tender. 7. Let stand for 5 minutes before slicing. 8. Skim fat from cooking juices. 9. Serve meat in buns with cooking juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
