1 jar Robert Rothschild Farm Roasted Portabella & Roma Tomato Pasta
1/3 cup Kalamata or other black olives, pitted and chopped
1 (2 1/2-lb.) Brisket, flat-cut, fat trimmed off
Salt and pepper to taste
1 Tbsp. Parsley, fresh, chopped
Coat the slow cooker with cooking spray. Place half of pasta sauce and olives in slow cooker. Sprinkle meat with salt and pepper to taste. Place brisket on top of pasta sauce pour remaining sauce over the top. Cover slow cooker and cook on high until meat is fork-tender, 5 - 6 hours.
Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side. Extra sauce may be stored and served later over pasta.