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1. Rinse brisket and pat dry. Place in a 5- to 6-quart slow cooker. Top with plums, apricots, cherries and garlic.
2. Stir together broth, wine, thyme, cinnamon, salt and pepper in a small bowl. Whisk in flour until smooth. Pour over fruit mixture in cooker. Cover and cook 9 to 10 hours on low.
3. Thinly slice beef against the grain and serve with fruit sauce. Garnish with thyme sprigs, if desired.