Nutrition per serving may change if servings are adjusted.
1 3-pound fresh beef brisket
3 teaspoons dried Italian seasoning, crushed
2 medium fennel bulbs, trimmed, cored and cut into wedges
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
½ cup lower-sodium beef broth
½ cup pitted olives
1 teaspoon finely shredded lemon peel
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold water
2 tablespoons all-purpose flour
Fresh Italian (flat-leaf) parsley (optional)
Trim fat from meat. Sprinkle meat with 1 teaspoon of the Italian seasoning. Place meat in a 3½- or 4-quart slow cooker. Top with fennel.
In a bowl combine tomatoes, broth, olives, lemon peel, salt, pepper and the remaining 2 teaspoons Italian seasoning. Pour into cooker.
Cover and cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5½ hours.
Remove meat from cooker, reserving juices. Slice meat. Arrange meat and vegetables on a platter; cover to keep warm. Pour juices into a glass measuring cup; skim off fat.
For sauce, measure 2 cups of the juices. Transfer to a saucepan. In a small bowl combine the cold water and flour; stir into saucepan. Cook and stir until thickened and bubbly. Serve sauce with meat. Garnish with parsley and additional lemon peel.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.