This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.
Brisket Is Even Better Made Ahead – Make brisket a day ahead, let it chill overnight, scrape away the hardened fat with a spoon, then reheat gently in a covered dish in the oven. So convenient for potluck suppers and dinner parties, not to mention a few evenings of weeknight suppers.
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