This slow cooker brisket recipe is the perfect addition to any holiday menu. Producing melt-in-your-mouth meat, it’s also great for family dinner.
Even though I’m making this brisket with Rosh Hashanah in mind, I’m leaving the name of generic and just calling it holiday brisket because it can be served on any holiday. Over the years I’ve made this for Christmas, Hanukkah, Easter, Passover, multiple Sunday dinners or whenever I want to impress my meat-eating friends.
As with most of my slow cooker recipes, it’s all about the sauce. I’ve been slowly tweaking this brisket sauce for a few years now. It’s not as healthy as my usual recipes because the sodium content is higher due to the broth and bouillon granules (even though low-sodium versions are used). In general though it’s just a mixture of tomatoes, broth, and seasonings.
This isn’t a necessarily pretty recipe. It pretty much looks the same going in as it does coming out – like a slow cooker full of tomato sauce.
Brisket is a tough cut of meat which makes it perfect for the low and slow cooking method of a slow cooker. Be prepared to cook this longer than an usual beef recipe. My meat always takes at least 9 hours on low to cook. You’ll know it’s done when the beef is so tender it shreds easily with a fork. If it’s not shredding easily then leave it in the slow cooker until it does.
- 3-4 lbs beef brisket, fat trimmed
- 1 large onion, sliced
- 28 ounces crushed tomatoes
- ½ cup low-sodium beef broth
- ¼ cup dried onion flakes
- 2 tbsp low-sodium or sodium-free beef bouillon granules
- ½ tsp parsley
- ¼ tsp onion powder
- ⅛ tsp celery seed
- ⅛ tsp paprika
- ⅛ tsp pepper
- Add onion to the bottom of the slow cooker.
- Lay the brisket on top.
- In a small bowl mix together sauce ingredients.
- Pour sauce on top and under the brisket.
- Cook HIGH 4-5 hours or LOW 8-10.
You can substitute another cut of beef. This is great with a nice roast.
Slow Cooker Chicken with Apples & Honey is another Rosh Hashanah recipe I recently posted.