Brisket slow-roasted with apples, onions, and fall spices. Tender, juicy meat with a sweet-savory twist—ideal for cool-weather gatherings.

Ingredients

• 1 (3 pound) boneless beef brisket 1 small head cabbage, cut into wedges
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 1 large onion, cut into wedges 1 medium granny smith apple, cored and cut into wedges
• 2 (10.75 ounce) cans campbell's® condensed cream of celery soup (regular or 98% fat free)
• 1 cup water
• 2 teaspoons caraway seeds (optional)

Directions

1. Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture.
2. Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork- tender. Season as desired.