The easiest slow cooker brisket practically cooks itself. Just toss in a few simple ingredients and let your slow cooker work its magic. You will have tender, juicy, addictingly delicious brisket with minimal effort
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To make this easy slow cooker beef brisket, you will need these simple items available in any grocery store:
- brisket - anywhere from 2 - 6lbs
- onion - diced
- garlic - minced
- French salad dressing - the prepared kind or homemade both work
- onion soup mix
This brisket recipe is a slight tweak of one a friend shared. A few years ago, I adapted it to the Slow Cooker and never looked back. Crockpots and briskets are made for each other.
The low and slow cooking performs the double function of both tenderizing the meat and intensifying the flavors. If it didn't appear on our holiday dinner table, I think there would be revolt!
🌟Exact quantities and detailed instructions can be found HERE🌟The Meat
Cuts of brisket
Brisket is a tough cut of beef. Perfect for a slow cooker recipe like this. Hours of slow cooking at a lower temperature turns a tough cut of meat into a tender, juicy, flavorful treat.
There are generally two cuts of brisket in most markets. The first cut or "flat cut" and the second cut, or the "point". The second cut will usually be a little less expensive because it contains lots of connective tissues and fat marbling. The second cut will also shred easier.
Fat cap
Regardless of which cut you use, your brisket may come with a fat cap which is a layer of fat on one side. There are a lot of different opinions about the best way to deal with this fat. It is really a personal preference.
I remove as much of mine as I can before cooking (or I buy a brisket where it has already been removed). However, it most often recommended to leave some of the fat on to help keep the meat from drying out.
Preparing Your Slow Cooker
Prepare your slow cooker for this easy recipe by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Cooking
- 👩🍳Place brisket into your greased slow cooker, fat cap side up. Don't worry if it is a little tight. The beef will shrink during cooking. I fit a 6-7 lb brisket in my 6 quart slow cooker.
- 👩🍳Pour contents of dressing bottle over beef and fill the bottle halfway with water. Shake the bottle to mix contents with water and pour over top of the brisket. If your brisket is large, fill the bottle to the top with water. The liquid should be able half way up the sides of the brisket.
- 👩🍳Sprinkle onion soup packet over the top of your brisket.
- 👩🍳Cover and cook on low heat for 8-10 hours. If you are pressed for time, you can cook on high heat for 4-5 hours. But low and slow will get you the best results.
- 👩🍳Slice or shred finished brisket (see below). Return prepared brisket back into the juices in your slow cooker and allow to cook for another hour. This will ensure extra tenderness!
Slicing versus shredding
Shredding
Shredding or pulling the brisket apart into chunks is one way to prepare this meat for serving. This can be easily accomplished using two forks.
Slicing
Slicing a slow cooked brisket is not easy. It will be so tender, that it will want to fall apart. To make slicing easier, always allow the meat to rest for about 15 minutes after cooking.
An electric knife or a very sharp manual knife can make the job quite a bit easier. The key to slicing tender brisket is to cut against (perpendicular to) the grain.
If you plan to slice your brisket the first cut is the way to go. If you like a fattier beef and would prefer to shred your brisket, you can go with the second cut. Photos here are of a first cut of brisket, which is my preference.
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🍽Serving suggestions
There are so many wonderful ways to serve this crock pot brisket recipe! Here are just a few favorites:
- Traditional style. Plated with a side dish that can soak up the extra such sauce as mashed potatoes, mashed cauliflower, polenta or rice.
- Brisket Sandwiches: Whether served on kaiser rolls, brioche buns, or even pretzel rolls, this makes a juicy and amazing sandwich! This is our favorite way to serve leftovers on busy weeknights.
- Tacos or Wraps: Add toppings like shredded lettuce, diced tomatoes, and pickled red onions for extra amazingness!
- Loaded Baked Potatoes: Top baked potatoes or baked sweet potatoes with this juicy beef brisket for an amazing treat.
- Slow Cooker Brisket Sliders: Serve the pulled brisket on slider buns for a fun and portable appetizer or party food.
- Brisket Bowl: Bowls are a great way to eat this savory slow cooker brisket. Pile it high in a bowl alongside quinoa, black beans, fresh chopped veggies, and avocado for a yummy, easy meal.
If you love this recipe...
Please let me know in the comment section below!
Storing leftovers
Leftover brisket is are my personal favorite. Somehow, it is even tastier when it is reheated.
Store leftovers of your crockpot brisket recipe in an airtight container or bag. It will stay fresh for 3-4 days in the refrigerator or up to 3 months in the freezer.
For best results, allow frozen leftovers to defrost overnight in the refrigerator prior to reheating.
Substitution ideas
- Homemade Onion Soup Mix: Create your own mix with onion powder, garlic powder, thyme, black pepper, and salt. Adjust amounts to your preference.
- Different Spices: Experiment with other spices like smoked paprika, cayenne pepper, or cumin for a unique flavor twist.
- Add in some vggies: Include chopped carrots, celery, green beans or mushrooms for additional flavor and texture.
- Caramelized Onions: Top the sliced brisket with caramelized onions for a richer flavor.
😉Hints & Hacks
- Brisket can be a bit fatty. Some people feel that is its charm. I don’t! Not a fan of the fat, I cut off as much of it as I can before I cook it.
- Brisket fat can be hard to trim. I often use my electric knife to make it easier.
- I often use a slow cooker liner when making this dish. This is a fully optional step, but it makes clean up super fast and easy!
- This is a great dish if your people will be eating at different times. After the cooking time, turn your slow cooker to low and everyone can have a warm and filling meal, no matter what time they are ready to eat.
- In the market for a new slow cooker? I love mine!
- Always double check to make sure your slow cooker is on and plugged in!!! There is nothing worse than coming home to a slow cooker that was never properly turned on.😞
Use your oven! Line a roasting pan with enough foil to fully wrap your beef. Add all ingredients as listed above. Fully wrap your beef in the foil.
Cook in the oven on 325℉ 4 hours. Remove it and allow it to rest for an hour prior to slicing. Once sliced, mix with juices in the pan and cover with foil.
Return to a low oven until ready to serve.
More great slow cooker beef dishes
📖 Recipe
The Easiest Slow Cooker Brisket
Equipment
- 6 qt or larger slow cooker
- Knife and cutting board
- slow cooker liner optional
- electric knife optional
- measuring cups
Ingredients
- 1 large brisket anywere from 2.5 - 6 lbs
- 1 small onion diced
- 5 cloves garlic minced
- 16 oz bottle French salad dressing I prefer to use one of the darker colored dressings
- water
- 1 packet onion soup mix
Instructions
- Coat slow cooker with a non-stick spray or oil of choice. Alternatively, place a slow cooker liner into the slow cooker, if that is your preference.
- Place 1 large brisket, (fat side up if you choose not to remove the fat in advance - refer to the post above for more detail) into the bottom of a well-greased slow cooker. Don't worry if it doesn't fit in nicely. Just stuff it in there. It will shrink as it cooks.
- Pour 16 oz bottle French salad dressing over brisket
- Fill the empty dressing bottle at least half way with water and give it a good shake. Pour the contents over the brisket. Between the water and the dressing, you want the brisket to be about ½ - ⅔ immersed in liquid.
- Sprinkle 1 packet onion soup mix over top of the dressing.
- Sprinkle 1 small onion and 5 cloves garlic on top of soup mix
- Cook 8-10 hours on low. This can also be cooked on hih for 4-5 hours, but the low setting is recommended for best results
- Remove from pot and allow to rest for about 15 minutes
- Slice brisket against the grain using an electric knife
- Return sliced brisket to pot and allow to cook on low for another hour.
- Turn your slow cooker to warm until you are ready to serve.
Video
Notes
- This item freezes really well and I almost always make it in advance and freeze it. If you plan to freeze it, you do not need to cook for another hour after slicing. Freeze the meat together with sauce from the pot. I usually freeze in whatever container I plan to use to serve it. Make sure it is an oven-safe container so you can go right from freezer to oven when you are ready to heat it up!
- If you have a large brisket, fill the dressing bottle with water. Brisket should have liquid at least half way up the sided.
- See above right up for additional information regarding slicing, serving and more!
Nutrition
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Have you tried this recipe?? Please let us know your thoughts in the comment section below!
Patti says
Can you use a flat for this as well??
admin says
Yes! I have used it with both cuts.
Mary says
Terrific!
Joan says
Makes a great meal. Highly recommend!
admin says
So glad to hear you enjoyed this! Thanks for taking the time to share!!
Robert says
greatest brisket in the world!!
Carol Woloszyn says
Was the brisket 6 lbs before or after the fat was trimmed from it?
The Lazy Slow Cooker says
Hi Carol,
Great question! I should have specified. That is the weight before I cut off the fat. Thanks for pointing that out to me.
Carol says
What temperature is best to reheat this if it is frozen?
The Lazy Slow Cooker says
If you are talking about reheating leftovers, I suggest allowing them to defrost in the refrigerator overnight prior to reheating. I would put it in a 350℉ oven. I most often seem to reheat my leftovers in the microwave.