Monday Night Crock Pot

Tip: cut up veggies the night before or use frozen ones.

Slow-Cooked Brisket with Mashed Potatoes

1 Flat-End Beef Brisket

3 to 3 1/2 lbs.

Kosher salt to taste, plus 2 tsp.

freshly ground pepper to taste

2 Tbs. Vegetable oil

1 jar 25.5 oz Brisket Starter from Williams-Sonoma

12 oz. Carrots peeled and thinly sliced on the bias

5 lb. russet potatoes peeled and cut into 2-in pieces.

8 Tbs. 1 stick unsalted butter cut into small pieces

1/4 cups half and half heated

Season the brisket on both sides with salt and pepper. in a large fry pan medium-high heat, warm the oil. Sear the brisket until well browned on both sides., 8 to 10 minutes. transfer to a slow cooker and add the brisket starter and carrots. Cover and cook according to the manufacturer's instructions until tender, about 5 hours on high or 8 hours on low. ** I prefer low settings.

Meanwhile, put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to boil over medium-heat heat. Reduce the heat to medium-low and gently cook the potatoes until tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add butter and gradually add the half-and-half, stirring constantly and with a large spoon, until the potatoes are smooth and creamy. Season with salt and pepper.

Transfer the brisket to a carving board and let rest for 15 minutes. Skim the excess fat off th esauce. Cut the brisket into slices 1/4 inch thick and arrange on a platter. Spoon some of the sauce on top and pass the rest alongside. serve with mashed potatoes.

Serves 6 to 8