Beef Brisket, Goulash Stew

This is a great winter warmer.

2 lb. beef brisket
2 cups onions, chopped
2 cups celery, chopped
2 cups carrots, sliced
1 can sauerkraut
1 cup shredded cabbage
2 cups red potatoes, quartered
1 can Rotel tomatoes
1 can Campbell's tomato soup

1 tbsp. minced garlic
4 tbsp. paprika
1 tsp. thyme
1/2 tsp. caraway seed
2 tbsp. dried chopped onion
1 tbsp. black pepper
2 tbsp. all purpose flour

Cut brisket in half and pin with meat tenderizer.  Season with steak seasoning and refrigerate over night. 
Heat stock pot to medium high heat.  Turn on slow cooker to high setting.  Add Rotels, soup and sauerkraut to slow cooker. 
Add 1/4 cup EVOO to pot, brown brisket well on both sides and add to slow cooker.
Add vegetables to pot and saute for 2 minutes, add seasoning, flour and cook for about 2 minutes.  Add 1 qt. double strength beef stock and bring to a boil.
Add veggies and stock to slow cooker.  Let brisket braise for about 4 hours until fork tender.