Brisket for a Bunch

1 fresh beef brisket (2-1/2 pounds), cut in half
1 tablespoon vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup beef broth
1/2 cup tomato sauce
1/4 cup water
1/4 cup sugar
2 tablespoons onion soup mix
1 tablespoon vinegar
12 hamburger buns, split

In a large skillet, brown the brisket on each side in oil; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add sugar, soup mix and vinegar; bring to a boil. Pour over brisket.

Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices. Makes 10 servings.

Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.