Recipes out of the Blond Box

This is the first of a quintet of brisket recipes that you can make out of a basic recipe. the other ones are as follows:
Smoky;
Texas Chili;
Italian Ragu;
Five-Spice Style.
We’ve made every single one of them, and they are all very good.

1 beef brisket, about 3 pounds

1 tablespoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 large onion, chopped
4 cloves garlic, chopped
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) low-sodium beef broth
½ teaspoon each of oregano, thyme, and sage
1 package (10 ounces) frozen peas and carrots, thawed

Mashed potatoes

Rub the brisket with paprika, salt, and pepper; place in crockpot. Scatter chopped onion and garlic over meat. In a medium bowl, mix stewed tomatoes, beef broth and the herbs; pour over meat. Cover and cook on high for 6 hours or on low, 9 hours.

Remove brisket to platter. Stir in the thawed vegetables to cook until the brisket is cool enough to handle. Slice or shred the meat, and stir it into the sauce in crockpot.

Serve over mashed potatoes.