The easiest and best slow cooker recipes are the ones that don't involveany stovetop cooking, like this rich and tender slow cooker brisket flavored with onion soup mix. Perfectly tender and extremely flavorful with just a touch of sweetness, it's a hearty comfort foodmain course that's worthy of your Sunday supper orholiday dinner menu—whether it's Easter or Christmas.
For best results, place the meat fat side-down in the slow cooker (since the heat comes from below) and place the thyme, garlic, and bay leaves directly on the brisket to add even more flavor to the meat during cooking. Then, scatterthe vegetables on top of, not below, the brisket to avoid overcooking.
Got leftovers? Slice the meat for quick lunch sandwiches or check out our tips for how to reheat brisket.
Can you overcook brisket in the slow cooker?
Though cooking in a slow cooker typically reduces chances of human error, especially when it comes to overcooking, nothing is impossible. Brisket should be incredibly tender, but still sliceable. You're not going for the pulled, fall-apart effect here. Start checking on the meat according to the time recommendations in the recipe and you'll be golden.
Should brisket be submerged in the slow cooker?
The meat doesn't need to be swimming in broth, but yes, it should be at least partially submerged. Here, 2 1/2 cups is plenty for a 3-pound piece of meat. A bit of cornstarch whisked into the liquid helps add body to the sauce.
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 8 hrs 45 mins
Ingredients
- 1
1 oz. envelope onion soup mix
- 1 Tbsp.
light brown sugar
- 1 1/2 tsp.
kosher salt
- 1/2 tsp.
ground black pepper
- 1
3 lb piece of beef brisket (flat cut)
- 8
fresh thyme sprigs
- 8
whole garlic cloves
- 2
bay leaves
- 1 lb.
carrots, peeled and cut into 2-inch pieces
- 1 lb.
golden baby potatoes
- 3
celery stalks, cut into 1" pieces
- 1
large sweet onion, cut into 8 wedges
- 2 1/2 c.
beef stock
- 2 Tbsp.
Worcestershire sauce
- 2 Tbsp.
cornstarch
Directions
- Step1 In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.
- Step2Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of brisket. Add the carrots, potatoes, celery, and onion over top.
- Step3In a liquid measuring cup, whisk together thestock, Worchestershire sauce and cornstarch until the cornstarch is fully dissolved.Pour the liquid into the slow cooker. Coverand cook on high for 5-6 hours, or low for8 hours until the brisket is tender to slice, but not falling apart.
- Step4Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up. Remove and discard the thyme sprigs and bay leaves.Thinly slice the brisketagainst the grain. Serve alongside the vegetables, drizzled all over with the gravy from the slow cooker.
