Crockpot Cider Mushroom Brisket

Crockpot Cider Mushroom Brisket

1 (6 lb) fresh beef brisket
2 (12 oz) jars mushrooms gravy
1 C. apple cider or juice
1 envelope onion mushroom soup mix
6 gingersnap cookies crushed

Cut brisket into thirds. Place in a 5-6 qt slow cooker. In a large bowl combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low 6-8 hours or until meat is tender.

Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired.