Here was another keeper. Easy and yummy - a great combo for a recipe!! I got it from the March 30, 2012 issue of All You Magazine
2 Tbsp. packed light brown sugar
1 Tbsp. salt
1 Tbsp. sweet paprika
2 tsp. onion powder
1 tsp. pepper
1 4 lb. beef brisket, trimmed
2 Tbsp. vegetable oil
4 onions, thinly sliced
2 cups cola
1 28 oz. can crushed tomatoes
1. Combine brown sugar, salt, paprika, onion powder and pepper in a small bowl. Rub mixture all over brisket.
2. Warm oil in a large pot or Dutch oven over medium-high heat. Cook brisket until browned on all sides, turning with tongs, about 7 minutes total. Transfer meat to slow cooker.
3. Arrange onions on top of brisket. Whisk together cola and tomatoes in a large bowl and pour over onions and brisket. Cover and cook on low until meat is fork-tender, about 7-8 hours.
4. Transfer meat to a cutting board and allow to stand for 10 minutes. Remove gravy from slow cooker. Slice meat against the grain and serve with gravy.