With this crock pot brisket recipe, you get beef that’s so juicy and tender each bite almost falls apart (honestly, the prep couldn’t be easier—just season, set it, and forget it). I like to serve mine with roasted carrots or a pile of mashed potatoes, letting the slow-cooked flavors soak into every side.
PrintHow to Make Juicy Crock Pot Brisket Every Time
With this crock pot brisket recipe, you get beef that’s so juicy and tender each bite almost falls apart (honestly, the prep couldn’t be easier—just season, set it, and forget it). I like to serve mine with roasted carrots or a pile of mashed potatoes, letting the slow-cooked flavors soak into every side.
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
Ingredients
- 1 (3-pound) beef brisket
- 1 (1-ounce) envelope dry onion soup mix
- 1 tablespoon packed light brown sugar
- 2 teaspoons garlic powder
- 2 (12-ounce) bottles Heinz chili sauce
Instructions
- Place brisket in the slow cooker. Sprinkle onion soup mix, brown sugar, and garlic powder over the top of the brisket and massage gently into the meat. Pour chili sauce over the top, covering the meat completely.
- Cook on low heat for 8-10 hours. Remove the brisket from the slow cooker and let rest for 10-20 minutes, then slice against the grain. Pour sauce over brisket slices to serve. Serve with some mashed potatoes or a side dish of your choice.
Notes
- We like using flat-cut brisket, but point-cut also works. Don’t trim the fat, it will help give flavor and keep moisture.
- We recommend ½ pound per person. Add 1-2 pounds to that total to account for those who wish to take a little more.
- You can brown the brisket before adding it to the crock pot, but it is not necessary.
- Leftovers make amazing sandwiches!
Make Ahead. This brisket can be served right away, but it’s quite good the next day, too. Be sure to place brisket and the juices into an airtight container and store in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. To reheat, let the meat defrost completely. Preheat the oven to 350 degrees F and double wrap the meat in aluminum foil. Bake for 20 minutes for until the internal temperature is 165 degrees F.
Do Not Trim the Fat. The fat will help give the meat flavor and retain moisture during cooking. You can remove any fat after it has been cooked.
Store leftover brisket and the juices in an airtight container in the fridge for 3-4 days or freeze it for up to 2 months.
Crock Pot Brisket Ingredients
- 1 (3 pound) beef brisket – Brisket is typically sold in two different cuts: flat and point. We prefer the flat cut, when possible, as the thick fat cap will aid in giving more flavor to the brisket.
- 1 (2-ounce) envelope dry onion soup mix
- 2 teaspoons garlic powder – or 3-4 cloves of minced garlic. You can also season with salt and black pepper.
- 1 tablespoon brown sugar – light or dark brown sugar
- 2 (12-ounce) bottles Heinz chili sauce– We prefer Heinz brand chili sauce, but other brands works too.
How to Make Crock Pot Brisket
- SEASON. Place brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket. Massage gently into the meat.
- Pour chili sauce over the top, covering the meat completely.
- COOK. Cook on low heat for 8-10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.
- SEASON. Place brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket. Massage gently into the meat.
- Pour chili sauce over the top, covering the meat completely.
- COOK. Cook on low heat for 8-10 hours. Remove the brisket from the slow cooker and let rest for 10-20 minutes, then slice against the grain. Pour sauce over brisket slices to serve. Serve with some Mashed Potatoes or a side dish of your choice.
Instant Pot Instructions:
- Place the brisket in the Instant Pot, fat side up. Sprinkle with onion soup mix, garlic powder, and brown sugar. Massage into the meat then add the chili sauce over the top.
- Cook on high pressure for 80-90 minutes, then let naturally release for 15 minutes before manually releasing the rest of the pressure.
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