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4.85 from 13 votes

The Easiest Slow Cooker Brisket

This tender and addictingly delicious slow cooker brisket practically cooks itself. Forget the hours of hovering over the oven – just toss in a few simple ingredients and let the slow cooker work its magic.
Prep Time10 minutes
Cook Time9 hours
Allow to rest for 15 minutes, slice and return to slow cooker to mix with sauce to pot with sauce30 minutes
Total Time9 hours 40 minutes
Course: Brunch, Main Course
Cuisine: American, Jewish
Keyword: crockpot brisket, easiest slow cooker brisket, slow cooker brisket
Servings: 6 oz
Calories: 813kcal

Equipment

  • 6 qt or larger slow cooker
  • Knife and cutting board
  • slow cooker liner optional
  • electric knife optional
  • measuring cups

Ingredients

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

NOTES:
  1. 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!
  2. If you have a large brisket, fill the dressing bottle with water.  Brisket should have liquid at least half way up the sided.  
  3. See above right up for additional information regarding slicing, serving and more! 

Nutrition

Calories: 813kcal | Carbohydrates: 20g | Protein: 64g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 17g | Cholesterol: 187mg | Sodium: 1275mg | Potassium: 1154mg | Fiber: 3g | Sugar: 14g | Vitamin A: 352IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 6mg