[Mark57]

I brown chuck roasts for pot roast, but not brisket.

I ended up going with some kind of hybrid recipe, I used the tomato-onion one I posted but used a can of diced tomatoes instead of the condensed soup. Also added the Worcestershire sauce, garlic and balsamic vinegar and put in in a crock pot for 12 hours, then removed and refrigerated for a day.

So today I separated the sauce and sliced up the brisket. Hit the sauce with a stick blender and I was going to make a brick roux but it's already pretty thick so I'm just reducing it and will probably use as is over the meat and some roasted red potatoes.

The little bit I tasted while I was slicing it up were pretty awesome.