French Onion Portabello Brisket

From Simple and Delicious Magazine

1 fresh beef brisket (4 lbs)
1 3/4 cups sliced baby portabello mushrooms
1 small red onion, sliced
2 garlic cloves, minced (I used minced garlic in a jar)
2 tbsp butter
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 tsp coarsely ground pepper
Fresh sage, optional

Cut brisket in half; place in a 5-qt. slow cooker.

In large saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp tender. Add the soup, wine, and pepper; mix well.

Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.