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There are only 4 ingredients in this easy Slow Cooker Brisket! You will be amazed at how delicious and tender this Beef Brisket recipes tastes coming out of your slow cooker.
Why You’ll Love This Recipe!
- Perfect dump and go meal. There are only 3 Ingredients other than water! It is so easy and delicious that this best brisket recipe has been in our dinner rotation for almost 20 years. The meat has amazing flavor and is perfectly tender.
- Meal Prep Friendly. You can use the leftovers is lots of different ways including tacos, sandwiches, burritos etc.
Ingredients Needed
- Beef brisket. 3-4 lbs. Use a thicker cut of meat rather than a thin long one.
- Spicy brown mustard or mustard of choice
- Lipton Onion Soup Mix
- Water or you can use beef broth if you prefer.
How to Make Slow Cooker Brisket
- Place your brisket in the slow cooker.
- Add mustard over the top. I like to use a Spicy Brown Mustard but Cindy, who gave me the recipe, used regular old yellow mustard. I don’t even measure I just squirt it over the top.
- Mix one package of Lipton’s Onion Soup Mix with one cup of water and pour liquid over brisket
- Slow Cook on low setting for 8 hours until fork tender!
- Cut into slices or shred with two forks.
Tips from leigh Anne
- Browning the brisket in a hot large skillet with some olive oil before adding it to the slow cooker adds a deep, caramelized flavor.
- If your brisket is too large for your crock pot, cut it in half and layer it fat side up so it bastes the meat as it cooks.
- Cook on low for the most tender, melt-in-your-mouth brisket. High heat can make the meat. tough.
- If slicing the meat, Cut across the grain which will give you more tender meat.
- I think brisket tastes even better the next day—store it in its cooking juices for maximum flavor. Top it with some BBQ sauce for even more flavor.
Frequently Asked Questions
Can I make this in the Instant Pot or pressure cooker?
Place meat in Instant Pot.
Cover with mustard
Mix soup mix with water and pour into pot.
Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes.
Remove the lid carefully. Shred meat.
Can I use a different cut of beef?
I have only made this recipe with brisket but you could try using a chuck roast or a tri tip roast.
How long will leftover brisket last?
Stored in an airtight container in the refrigerator it will last for 2-3 days. You can also freeze leftover meat for 2-3 months.
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Slow Cooker Brisket Recipe
There are only 4 ingredients in this easy Slow Cooker Brisket! You will be amazed at how delicious and tender this Beef Brisket tastes coming out of your slow cooker.
Prep:5 minutes
Cook:8 hours
Total:8 hours 5 minutes
Ingredients
- 3-4 lb. beef brisket
- spicy brown mustard or mustard of choice
- 1 pkg Lipton Onion Soup Mix
- 1 cup water
- BBQ sauce
Instructions
- Place brisket in slow cooker.
- Cover top with mustard, just squirt away!
- Mix soup mix in with water and pour over brisket
- Cook on low for 8 hours.
- Remove and shred.
- Add BBQ sauce if desired
Tips & Notes:
Sear First for Flavor: If you have a little extra time, browning the brisket in a hot skillet with some oil before adding it to the slow cooker adds a deep, caramelized flavor.
Cut to Fit: If your brisket is too large for your crock pot, cut it in half and layer it—fat side up so it bastes the meat as it cooks.
Low and Slow Wins: Cook on low for the most tender, melt-in-your-mouth brisket. High heat can make the meat. tough.
Slice Against the Grain: If slicing the meat, Cut across the grain which will give you more tender meat.
Sauce it Up: I think brisket tastes even better the next day—store it in its cooking juices for maximum flavor. Top it with some BBQ sauce for even more flavor.
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Nutrition Facts:
Calories: 352kcal (18%) Carbohydrates: 1g Protein: 47g (94%) Fat: 17g (26%) Saturated Fat: 6g (38%) Cholesterol: 141mg (47%) Sodium: 195mg (8%) Potassium: 748mg (21%) Sugar: 1g (1%) Calcium: 11mg (1%) Iron: 4mg (22%)
Melody says
You’re funny with your texture issues! This sounds really good. I love it when the meat is so tender that it just falls apart! YUM.
Kirsty says
MUST try this (do I say that about every one of your recipes??) You’re invited to celebrate Spring on my blog today with some *really* fun things to giveaway.
Thanks as always for the delicious inspiration!
Laurie says
I have this recipe back from our once a month cooking days. It’s still a favorite of my kids and oh so easy. After cooking I remove the meat and make a gravy with with the drippings. After shredding the meat I put it back into the gravy, stir it around a bit, then serve it up on hoagie buns…yum!
The Cozy Country Home says
Thanks for the brisket recipe! I make so many roasts in the crockpot..I actually love them that way! I’ve never used mustard before, but I always mix up an onion soup pack and prepare the way you described! I make roast beef sandwiches with au jus for leftovers, and sometimes make a roast beef hash. I will have to try the BBQ sandwich tip…I usually have a brand new bottle of sauce at the ready since we don’t use it that regularly and almost always expires! Too funny!!
Kelly says
LOL — I love that you have “texture” issues as well! There are whole categories of foods I can’t tolerate…all because of texture!
We’re trying your Cafe Rio Pork next week — it sounds so good!