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5.0 from 912 votes

Crock Pot Brisket

Try this effortless crock pot brisket recipe for delectably juicy and tender meat that will melt in your mouth.

Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 8
Calories: 361 kcal
Course: Main Course
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

    Cup of Yum
  1. 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.
  2. 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 Best Mashed Potatoes or a side dish of your choice.

Notes

  • Recipe Tips.
  • 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.
  • 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 aluminium 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. 
  • 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. 
  • 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!

Nutrition Information

Calories 361kcal (18%) Carbohydrates 19g (6%) Protein 38g (76%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 105mg (35%) Sodium 1283mg (53%) Potassium 885mg (25%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 578IU (12%) Vitamin C 14mg (16%) Calcium 26mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 19g 6%
Protein 38g 76%
Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 105mg 35%
Sodium 1283mg 53%
Potassium 885mg 19%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 578IU 12%
Vitamin C 14mg 16%
Calcium 26mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.