Place tomatoes, wine, garlic, olives and rosemary in crockpot. Stir. Sprinkle meat with 1 1.5 tsp of salt/pepper. Place meat on tomato mixture and cover meat with tomato mixture. Cover and cook on high until fork-tender, 5-6 hours
Transfer brisket to a cutting board. Tent with foil and let stand for 10 minutes. Skim fat from sauce; season with salt and pepper. Slice brisket across grain and transfer to a platter. Spoon sauce over meat and sprinkle with parsley.
Serve brisket with pasta, mashed potatoes or a baked potato and green beans.
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