Crock Pot Beef Brisket With Barbecue Flavor

beef brisket
Diana Rattray
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
523 Calories
25g Fat
13g Carbs
57g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 523
% Daily Value*
Total Fat 25g 33%
Saturated Fat 10g 48%
Cholesterol 176mg 59%
Sodium 344mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Protein 57g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use a fresh—not corned—beef brisket in this dish. The onion soup mix along with some ketchup and some warm spices give the sauce its fabulous flavor. 

Smoking aside, the slow cooker is an excellent way to cook this cut of beef, and the dish needs very little hands-on prep work. Just put everything in the crock pot and then set it and forget it for several hours. It's the perfect dish for a busy day when you don't have time for kitchen duty.  

If you crave smoked flavor, add about 1/2 teaspoon of liquid smoke to the sauce mixture, and feel free to replace the ketchup with your favorite brand of barbecue sauce.

Ingredients

  • 4 pounds beef brisket (not corned)
  • 1 1/2 cups water (plus 3 tablespoons for step 5)
  • 1/4 cup ketchup
  • 1 envelope onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 clove garlic (minced)
  • 1/4 teaspoon black pepper
  • 2 tablespoons flour

Steps to Make It

  1. Gather the ingredients.

  2. Trim any excess fat from the beef. Place the brisket in the slow cooker. Cut the beef brisket into two or three pieces if it is too large to lay flat in the crock pot.

  3. In a small bowl, combine the 1 1/2 cups of water, ketchup, onion soup mix, Worcestershire sauce, spices, garlic, and pepper; pour over the meat in the slow cooker.

  4. Cover the pot and cook on low for 8 to 10 hours.

  5. Remove the brisket to a platter; cover loosely with foil to keep warm.

  6. Combine the 2 tablespoons of flour with 3 tablespoons of water; mix to make a smooth paste.

  7. Skim fat from juices* and transfer to a saucepan. Bring to a simmer and then stir in the flour-water paste. Cook on low, stirring, until thickened.

  8. Serve the brisket sliced with the thickened sauce.

  9. Enjoy!

Tips

  • *In step 6 because of the condensation over the long cooking time, you might find the broth left behind is watery and lacking in flavor. If so, boil the liquids for a few minutes until the sauce is reduced and more concentrated before you add the thickening mixture.
  • Add a fresh sliced onion to the slow cooker before adding the beef.
  • For more depth of flavor, consider searing the beef in a little olive oil or vegetable oil before putting it in the slow cooker.
  • A fat separator is an excellent tool to have in the kitchen. Just strain the liquids into the cup, pour off the broth, and leave the fat behind!
  • A potato salad would complement this brisket nicely, or serve it with mashed or roasted potatoes. For side dishes, choose coleslaw and a steamed or grilled vegetable. Fresh or frozen corn is an excellent choice, but any family favorite is fine. Add hot baked cornbread or biscuits for a delicious dinner. 
  • The brisket is very good in sandwiches as well. Serve the brisket—or leftovers—in soft buns or hoagie rolls with fries and coleslaw— mayonnaise or vinegar-based—on the side.