Courtesy of the lovely Julie Mudrick.
Grandma Mud’s Brisket (or Chuck Roast, which is less expensive)
1 medium-size brisket (or chuck roast)
1 bottle Heinz Chili Sauce**
1 packet onion soup mix (like Lipton’s)
1 bottle of water (use the empty chili sauce bottle)
Preheat oven to 300 degrees. Combine chili sauce, soup, and water in a medium bowl. Place brisket (fat side up) in a pan that it fits into (generally, a 9 x 13 Pyrex dish will work). Pour the sauce over the brisket. Cover with foil.
Cook for 7-ish hours (time will vary depending on size of brisket). Remove from the oven and thinly slice the brisket. Return to pan and let soak in the juices. Return to oven for about 30 minutes to 1 hour until ready to serve.
**If you don't have chili sauce, mix together the following ingredients as a substitute:
2 cups tomato sauce
1/2 cup brown sugar
4 tablespoons vinegar
1⁄2 teaspoon cinnamon
2 dashes ground cloves
2 dashes allspice
Crock-Pot Potatoes
5 pounds red potatoes, peel-on and diced
1 cup water
½ cup butter cut into chunks
1 tablespoon salt
¾ teaspoon ground black pepper
1-⅓ cups milk, warmed
Place the potatoes, water and butter in a slow cooker.
Season with salt and pepper.
Cover, and cook on high for 4 hours.
Do not remove the excess water from slow cooker. (This contributes to the creamy texture).
Mash potatoes with a masher or electric beater (do NOT use immersion blender or potatoes will be overwhipped and turn out glue-y), adding the desired amount of warm milk to achieve a creamy consistency.
Keep warm on low until serving. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.
For a printable version of this recipe, go here.