10 minutes prep + 8 hours cook time
4-6 pound beef brisket, fat removed
1 envelope onion soup mix
1 can diced tomatoes
1 cup water
1 pound red potatoes, cubed
1/2 cup heavy cream (half and half or sour cream will work too)
In a medium mixing bowl, combine onion soup mix, diced tomatoes and water. Mix well. Place beef brisket in slow cooker. Cover with onion soup mixture. Add red potatoes to slow cooker and stir to cover in liquid. Cook on low heat 8-10 hours. Remove brisket from slow cooker and let it rest on a large cutting board for 5 minutes. While meat is resting, add cream to slow cooker and mix well. Cook another 5 minutes. Slice brisket into 1/2 inch thick slices. Meat will be very tender and will fall apart easily. Serve with red potatoes topped with creamy au jus.