Slow-Cooker Meals: Tangy Tomato Brisket

Cooked on low for hours, brisket becomes tender and tangy with this barbecue sauce made of paprika, garlic, tomatoes, onion and herbs.
Tangy Tomato Brisket
15-ounce canned, no-salt-added tomato sauce
1/4 cup apple cider vinegar
1 tablespoon no-calorie sweetener, granulated, 1-1/2 packets
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon. black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper for spice (optional)
1 small white onion (finely diced)
1 pound sirloin beef roast or steaks, all visible fat discarded
In slow cooker, combine tomato sauce, vinegar, no-calorie sweetener, paprika, garlic powder, black pepper, salt, cayenne (if desired) and onion. Stir gently. Add sirloin, making sure it is submerged in the barbecue sauce mixture. Cook on low setting for 8 hours. Slice and serve with a drizzle of the sauce. Serves 4
Nutritional Analysis—Calories: 180; fat: 4.2g; cholesterol: 56mg; sodium: 349 mg; fiber: 3g; sugars: 6g; protein: 23g

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