Slow Cooker Classic Esther's Beef Brisket
Makes 4 servings

Ingredients

• 1/4 - cup olive oil
• 1 - beef brisket (2 pounds), scored on both sides
• 2 - teaspoons paprika
• Water to cover meat
• 1-1/2 - cups ketchup
• 2 - large onions, diced
• 2 - Tablespoons horseradish
• 4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 2 - teaspoons paprika
• Kosher salt (to taste)
• Pepper (to taste)

Directions

1. Add oil to sauté pan.
2. Rub brisket with paprika and place into sauté pan.
3. Sear meat on both sides.
4. In slow cooker, place browned brisket and cover with water.
5. Add ketchup, onions, and horseradish.
6. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 5 hours.  (Or, until brisket is tender)
7. Cool brisket and cut in diagonal thin slices.  (You can place in refrigerator overnight.)
8. Sprinkle potatoes with paprika and add to slow cooker.
9. Place sliced meat on top of potatoes.
10. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.  (You want potatoes tender.)