Slow Cooker Beef Brisket (Crock-Pot Recipe)

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Slow Cooker Beef Brisket

Beef Brisket (not corned beef) slow cooked in a crock pot with mushrooms and onions until it is falling apart tender, moist and filled with flavour. Does this strike your fancy? Well, then, this Slow Cooker Beef Brisket is for you! Pssst…I also have another recipe tomorrow for the left overs.  

I’ll have to admit something…Until recently, I have hardly ever used my crock pot. Actually, only twice before. I never even owned a crock pot until about a year ago…well, I take that back…I bought one for our shop one time when we had a big event and I operated The Weenie Wagon where we sold hot dogs. I needed it to keep the chili for the hot dogs hot. I don’t know what became of that crock pot. Hmmm…. But, I digress.

You’d think when I was working six days a week at our shop would have been the time I’d have relied on a crock pot, much moreso than now. Interestingly enough, I seem to be far busier now that I am home all the time. I’ve been busting it on Saucy’s Wee Kitchen Garden, working on a million and one projects, cooking up a storm, doing some freelance writing, working on my food photography, keeping up with the household-y chores, finding more time for friends. And so, discovering the infinite possibilities for the uses of a crock pot.

Mr. Saucy and I don’t eat much beef at all anymore since we get a lamb each year and now have access to venison too. Whenever you see a recipe from me that looks like beef (such as burgers), it is usually lamb or a combination of lamb and venison.

Not too long ago, though, my sister was cleaning out her freezer in anticipation of getting her new cow for the year. There were some cuts of beef that she and her family aren’t fans of eating, so she brought us that beef. Yay! I’m always a fan of free. *big smile*

Anyway, one of the items she brought to us was a beef brisket. Now, beef brisket if not cooked properly can be a very tough piece of meat. All of the connective tissue in the brisket cut needs to be broken down in order for the meat to be tender. While in the South (especially Texas) brisket is a favourite for the smoker, I decided to try to make this cut more roast-like.

Enter the crock pot. This recipe is extremely simple to prepare…in less than 15 minutes in the morning you can have this in the crock pot and ready to simmer all day. What will greet you when you get home will be the most tender, moist and flavourful meat. Mr. Saucy will occasionally make a comment that he wishes me to direct to y’all. Here’s what he said about this recipe, “You be sure to tell your readers that this is the best roast I’ve ever eaten. I give it two-thumbs up.”

So, there you have it. That’s pretty high praise, right there.

Cooked on a base of onions and mushrooms, the topping for the brisket is garlic, tomato paste, two types of vinegar, Worcestershire sauce, brown sugar and some salt and pepper. Cover it with the lid and simmer for 8-9 hours on low. I actually cooked mine on high for a about 4 hours, but I was needing to get it done to take photos for you. Still, it was falling apart and was delicious.

I used the crock pot drippings to make a gravy, and I’ll tell you how to do that too.

Now, if you can’t find a brisket of beef (remember you don’t want a corned beef brisket), you could substitute a chuck roast for the brisket. The chuck is the shoulder, while the brisket is from the chest area; both have that tough connective tissue so will work well for this low/slow method of cooking.

And…as a bonus! I have a really wonderful way to serve the leftovers that I will be posting tomorrow along with a simple recipe to make a rerun of this meat taste nothing like the first go-round!*

So, you need to make this recipe. That is all.


*Simple Au Jus recipe for French Dip Sandwiches

p.s.: This recipe was featured in Best Crock Post Recipes on the Net – August 2013 by The Food

4.9 from 15 reviews
Slow Cooker Beef Brisket (Crock-Pot Recipe)
Normally one of the toughest cuts of beef, the brisket when cooked properly is tender, flavourful and perfect for the low/slow method of crock pot cooking.
Recipe type: Entree
  • 4 lbs. beef brisket (not corned beef brisket)
  • 2 onions, thinly sliced
  • 4 ounces fresh mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • salt and fresh ground black pepper
  • about ¼ cup flour
  1. Place onions and mushrooms in the bottom of the slow cooker.
  2. Add enough water to cover the bottom of the cooker, about half way up the level of the onions and mushrooms.
  3. Place brisket, fat side up, on top of the onions and mushrooms.
  4. Sprinkle garlic on top and add salt and ground pepper.
  5. In a small bowl add the tomato paste, vinegars, Worcestershire sauce and brown sugar, whisk to combine.
  6. Using a spoon, spread the tomato paste mixture on the top of the beef.
  7. Cover crock pot and cook on low 8-10 hours.
  9. Remove brisket from the slow cooker place on serving plate.
  10. Using a slotted spoon, remove the onions and mushrooms and place on top of the beef.
  11. Cover tightly with foil to retain the heat.
  12. Turn crock pot temperature to high.
  13. Place the flour in a small bowl.
  14. Using a ladle, remove about half a cup of the liquid from the crock pot and add to the flour.
  15. Whisk until there are no flour lumps and add back to the liquid in the crock pot.
  16. Bring to a boil, stirring frequently with whisk until thickened.
  17. Serve the gravy with the roast, onion and mushrooms, or over potatoes, rice or egg noodles, on the side.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Crock Pot Cookery, Entrée, Meats. Bookmark the permalink.

170 Responses to Slow Cooker Beef Brisket (Crock-Pot Recipe)

  1. Donna Gregory says:

    Now this sounds good, and doesn’t have any green stuff!

  2. Wow this look so good, P! 🙂 I love a good brisket.

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  4. Patty says:

    Putting it together now… Sounds simple and delicious… Will be back to tell you the outcome… But honestly… What could there be to tell… 😉 Thank you!

  5. Mary says:

    Just prepared this recipe and turned on slow cooker – very excited for dinner! I used the Chuck roast instead. Same time suggested? Do you have a recommended temperature?

    • Mary, the time will depend on how large your Chuck roast is, but I wouldn’t worry about over-cooking it. You can tell when it is ready with the Chuck roast…the bone should separate from the roast. Either time for low or high works well, depending on how long you have until you’re ready to serve your dinner. I hope you love it! P~

  6. Lenda says:

    Trying your recipe today. Sounds so good I can’t wait till its done!!

  7. Jocelyn says:

    This recipe looks delish! And all ingredients are staples in our kitchen. Making it today for my husbands birthday. I’ll keep you posted on how it went over with him and my three kids…. And myself too of course. Thanks for sharing

  8. Kathleen says:

    I completed all the steps now it’s off and cooking in the crock. Can’t wait until its done! Even the seasoning looked good. Will let you know how it turns out.Thanks again for the recipe. BTW: Can I add red potatoes close to the end or should I cook them separately?

  9. Natacha says:

    This sounds delicious, I can’t wait to try this. Quick question, do you trim any fat off the brisket?

  10. James says:

    I plan on making this recipe, but I need to make it a day or two before I plan on eating it due to time constraints, any suggestions on the best way to store the brisket once its cooked? Would you suggest cutting it and then putting it in the fridge or would you suggest leaving it whole and cutting it afterwards? How would you re-heat? Thanks!

    • James, It’s fine to make this ahead of time. In order to help it retain its moisture, I’d store it whole with the liquid. You can easily reheat it by transferring the brisket, with the liquid, to a covered casserole and heat it in the oven, or put it back in the crockpot to warm. Hope you enjoy it! P~

      • James says:

        So you would cook it through, transfer it to a casserole and then place it right in the fridge? Once I was planning on eating it, you would heat it in the oven and then cut it right before serving? Will fat build in the liquid that will need to be skimmed? Looking forward to making this!

  11. Virginia Maietta says:

    Only have a 2 lb brisket on hand….just 2 of us. Wondering how long to cook and should I just half the ingredients? Thanks.

  12. cathy snyder says:

    Yummy and so easy…

  13. Robin says:

    I have precooked briskets, is it best to still use the crockpot? But for how long?

    Thank you

    • Robin, With a precooked brisket all you would normally need to do is heat it up. And since I’ve never used a precooked brisket before, I’ll be guessing here. But here’s what I’d do. When you open the package, SAVE all of the juices that are released and add them to the slow cooker. Layer everything the same way I have, then half the time (maybe a little bit less) cooked on low. They will likely be falling-apart tender. P~

  14. Rachel says:

    I’m excited I came across this as I was trying to figure out an Easter meal, and well since I’m doing the cooking this year and absolutely cannot stand pork, this seemed perfect.

    The only thing I am doing different is, instead of water used a Guinness stout and added some rosemary on top of the tomato paste which btw the paste is so good!

    I’m excited to find out how this turns out 🙂

    • Rachel, I love your additions! I’ll be trying it your way…do let me know how it turns out! And thank you for commenting. P~

      • Rachel says:

        Sorry I haven’t came back to respond sooner. I had made this for Easter with my additions that I had noted and everyone LOVED it! It was a hit and it will be made again! I think I will make more of the tomato paste for extra add on after it’s done cooking. It was so good

  15. Carolyn says:

    I found your recipe on Pinterest and am excited to try it! I don’t own a crockpot so am making it in my pressure cooker. I’ll let you know how it comes out!

  16. Amy says:

    I was planning on trying this today, do you have the option of doing it for 4hrs on high or 8hrs on low? If so will doing it on high make it not as nice as if it were done on low?

  17. Sara says:

    Is the brisket thawed or frozen when you put it in the slow cooker? Thanks! Can’t wait to try this recipe!

  18. Adam says:

    This was excellent! Thank you. I took note of an earlier comment and used Guinness rather than water – it was just the thing for a cold wintery southern (Australia) evening meal 😉

  19. Betsy says:

    Deliscious! No leftovers- and I had a big brisket!

  20. Lee says:

    Just came across this recipe and this looks great! I’m a little worried (being new to crock potting) about the water amount – do you just kind of cover the bottom (halfway up the onion you said)? I thought the brisket would need to be mostly submerged in order to braise?

  21. jessica says:

    What if I don’t have tomato paste?

    • Jessica, you can take a can of tomato sauce and put it into a small sauce pan. Over medium heat, reduce the tomato sauce by about 2/3, simmering for about 7-8 minutes. What results will be tomato paste. Hope this helps. P~

  22. Sandy says:

    what can I use instead of vinegar?

  23. Brian says:

    I assume that if I have a 2 lb brisket instead of 4, to also use half the amount of ingredients. But what about cook time? Do I still keep it to low for so long? Or do I set it for high for 2-4 hours?
    Also, I remember Momma cooking hers with carrots and quartered potatoes as a kid. Will that make this entree respectively too sweet/starchy as a result?

    • Brian: Yes, I’d halve the topping ingredients. Brisket cuts are pretty uniform in thickness, but one that weighs more will be longer. You could likely get the same result by cooking your 2 pound brisket on low for 4-6 hours, or on high for 2-4.

      I think adding carrots and potatoes would be lovely. Just place them on the bottom and put the brisket on top. Thanks for commenting. P~

  24. Niamh says:

    I’m doing this for the family for a dinner tommorrow. And expectations are high. So I’m cooking it for 10 hours on low over night as it’s a 4&1/2 pound brisket. Currently laid awake at 3.30 am smelling all the wonderful smells drift upstairs cannot wait to taste in the morning will let you know how it turns out. 🙂

  25. Niamh says:

    Absolutely lovely. Everyone is very impressed. Couldn’t help myself from sneaking a small handful of the meat with gravy on soft white roll. I’d advise trimming as much excess fat off the brisket as possible before cooking. As I had a particularly rich piece of meat and so had to let the juice cool so I could skim the fat off before I made the gravy.

    Delicious though thanks so much this will be made time and time again I can guarantee.

  26. Kim Rehl says:

    Trying this recipe today. Has everything but mushrooms so added carrots and potatoes instead. Also used onion soup instead of water and added 1 tbs of harissa sauce to the paste. Cant wait to see how it turns out!~kim

  27. Debra Fore says:

    Trying this tonight. I just put it in the crock.
    I we t to pull some green onions, I guess the neighbors wanted some. All Gone.
    Well had to use Apple Cider, out of Balsamic.
    Had everything else except red wine vinegar. men n juice used in place. Can’t wait to try it.
    Can I get some onions in the morning an saute them to add? It won’t change the flavor up too much will it?

    • Debra, I use the different acids (vinegars) because each one brings their own taste to the mix and that creates layers of flavor. You’ve done that with apple cider and (I’m guessing here) lemon (?) juice. You add those onions if you want them. It’ll be just wonderful. Thank you for commenting…hope you like it! P~

  28. Maya says:

    Sounds great! I don’t have tomato paste, but have marinara pasta sauce. Would that be terrible to add instead? Also, the brisket that I have in the freezer is a 6lb one, what should I do?! Any and all advice is appreciated :).

  29. Ruth says:

    hi! Cant wait to try it!! Question: what can Whats a worscestershire sauce substitute? Thank u

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  31. Stephany says:

    Delicious. I was totally surprises at how tender it was.

  32. Shanin says:

    If I leave out the worcester sauce will this change the flavour entirely?

  33. Rene says:

    I was just wandering how much water would you use in MLS do you think.

  34. Keri says:

    I am making this on Sunday for a Hanukkah dinner and very excited! I love finding delicious and yet easy recipes! Some other posters mentioned using a stout instead of water in the crock pot but for some reason I am not seeing any amount of water in the recipe, am I missing something? We are sauce lovers and love extra gravy, should I double the tomato paste/vinegar mixture? Thanks and I will for sure let you know the final outcome

    • Keri, the amount of the water is in the instructions. You add water to about half way up the level of the onions on the bottom of the crock pot. If you all like gravy, I’d not only double the toppings, but I’d double the onions, mushrooms and water, too. You just don’t want the water level coming up to the meat, since it steams on top of the onions and mushrooms.

      Good luck and I hope you all love it! Happy Hanukkah! P~

  35. Phoebe says:

    How many people does this recipe serve?? I’m cooking for a group of 8….

  36. Bobbi says:

    should I brown brisket first?
    Should I sauté onions and mushrooms first?

    I’m preparing it right now to cook overnight for a Hannukah dinner tomorrow.
    I hope you will see my questions

    This recipe sounds great

    • I’m sorry I didn’t see this until the morning, Bobbi. But, no to both of your questions. Just follow the instructions as written and it will be fabulous. Happy Hannukah! P~

      • Bobbi says:

        I made this brisket exactly and it was EASY and AMAZING!
        It just melted in our mouths and there was lots of natural gravy. I forgot to use the flour thickening gravy. I was also nervous not to brown the meat ahead of time, I have always done so in the past, but I never would have known it.
        My family wants a repeat next Hannukah

  37. Shari says:

    i just made this tonight. I did brown the brisket first. It turned out fabulous! Thank you for sharing your recipe. I like this way better than smoking it on the BBQ. Happy Holiday!

  38. Shari says:

    I just made this today. I did brown it in oil first with seasoning. It turned out fabulous. Thank you for sharing your recipe! Happy Holidays!!!

  39. Nicole kane says:

    I have a 4.5 # brisket and it is a snug fit in my 6.5 qt crock pot, is it ok if the sides of the beef are touching the sides of the crock pot? The only other option I have is placing it in a slow roaster or oven, would either of those options work? If so what would the cooking temp and time be for that?

    Hoping to make this for Xmas eve dinner.


    • Nicole, I think it will be okay in your crock pot. Since you’ll get some shrinkage of the meat as it cooks, I really don’t think the edges touching the pot will dry out (this would be my only concern).

      If you’re worried about that, you could cook it in the oven. Low and slow and completely sealed would be the best way to replicate the method of the crock pot. I have read of people doing their brisket in Reynold’s turkey bags, but I have never tried it that way. The moist environment would work, though. I’d guess about 45 minutes per pound at 300°F.

      I hope you have a lovely Christmas and Christmas eve supper. P~

  40. Coni says:

    I made this for Christmas Eve. It was delicious and super easy. I seared the brisket first and warmed up the crock pot before putting it in, then pretty much forgot about it until it was time to make the gravy. Thanks for posting this recipe. I will definitely be making it again.

  41. Sherry P says:

    Thank you so much. My son is a brisket buff so I probably shouldn’t have tried something like this for Christmas dinner. I did though. Never done a brisket before but it was by far my best holiday dinner. I fixed fresh green beans and cream corn out of my garden this summer, mashed potatoes with the gravey, slaw and biscuits. Everybody raved…even the son. Wonderful!

  42. Mary K says:

    Looking for my crock pot…Pat will love this!!!

  43. Jim says:

    Thank you for this recipe. I was looking for a crockpot brisket recipe but did not want smoked or barbeque which many of them seem to be. This was just what I wanted! I made it last night and it was delicious and the gravy that came from was even better.
    In addition to that, finding your site opened up a whole lot of yummy sounding recipes.
    Thanks a lot!!

  44. Sassy Southerner says:

    From one Sassy Southerner to a Saucy Southerner- De-lish- I have had a brisket sitting in my freezer since July 2012; yes I know, I should be shot. HOWEVER, what a testimony for your very simple and delicious recipe! I have to admit that I altered slightly ( forgot Worcestershire, which I adore, but added back into the gravy making process) and used red wine instead of water- my mushrooms are to die for! Thanks again for posting this wonderfully easy recipe- I’m about to take a chuck roast out and do this all over- Happy New Year!

    • Sassy…I am thrilled you liked it! And, considering my status as a red wino…I cannot believe I didn’t think of using red wine as my liquid. I applaud you and I will definitely make it that way! Happy New Year to you! Thanks so much for commenting. P~

  45. Linda says:

    Hi there ~ have brisket and ready to start! but… have realized that I overachieved on the size of the brisket ;-o Can I cut it in half and layer it in the crock pot? Or not recommended? Thanks! Linda

  46. Veronica says:

    I’m making this brisket receipe. It sounds much better then mine. Big brisket fans in my family. My question, on day I want to serve it I have to pick up grandchildren from school. That means cooking interrupted. So can I start it on highest for first 3 hours. Then 2 hour interruption then restart it high until hot then go low??? luv

  47. Todd says:

    I had your brisket recipe in the crockpot, just about to turn it on low, then my wife told me we had a dinner fund raiser and don’t plan on making dinner. My question is, will it hurt the brisket if I through everything in a ziplock bag over night or will the vinegar have a negative effect on the texture of the meat.
    Thanks, Todd

    • Todd, I’m so sorry for not replying earlier. I was out of town and not in a zone where my phone worked. I hope you saved the brisket in a ziplock, I’m sure it would have only improved by marinating overnight. I hope you’ll let me know what you did. P~

  48. Veronica says:

    Sorry I didn’t get back sooner… Your brisket was delicious and is now on the staple list of favorites at our home. .. Thanks.

  49. Dawn says:

    I made this yesterday, it was delicious! Thanks for sharing.

  50. Brittany says:

    I would love to make this for Easter, but I never tried it before. What are some good pointers you can give me? I’m nervous but I want to try it. Also, how many people would this serve? Thank you for your time 🙂

    • Brittany, Don’t be nervous! Just follow the directions and you’ll be fine. As to how many people it serves, that will depend entirely on how large the serving size you intend for your guests. At four pounds of meat, if you’re serving half pound (or 8 ounces each) it would serve eight. Blessed Easter to you! P~

  51. Joanne says:

    OMGoodness, I am so happy to have found your site. I tried this recipe today, but I (being the wino I am) used red wine. Thank you so much my picky Mr. Loved it and it will go into regular rotation! Going to try it with a chuck roast next. Thank you!

  52. Julie says:

    Hi, wondering if I can set slow cooker on high to cut cooking time and if so for how long? Already noon and don’t have 8 to 10 hours… Guess we could have it tomorrow night…

    • Julie, I’m sorry I didn’t get back with you sooner. I was out of town in a place without cell service. Generally I have found that you can halve the time then add back an hour by cooking something on high instead of low.

      If you’ll notice in the text of the post, I said I cooked this on high for 4 hours the first time I made it. P~

  53. Nika says:

    This is an amazingly simple, tasty, tender brisket recipe – I’ve made it twice and will definitely make it again. Been meaning to ask since the first time: what is the right way to deal with the fat? It seems a shame to have to trim all those flavorful toppings off along with the fat after cooking. On the other hand, I was afraid to trim the fat (it was about 1/4″ thick) before cooking, and also afraid to cook the brisket fat-side down, because I thought either one might affect how tender the meat turned out. Any advice? Thanks for a wonderful recipe!

    • Nika, thanks for your comment. I don’t trim the fat, but if you want to, trim a most of it off (leave a little bit because that fat does flavor the meat, dripping down through it as it cooks). The fat won’t hurt to eat, it’s a lot of flavor, if you don’t want any fat, trim it all…it’ll still be very tender. Hope that helps. P~

  54. janet appleby says:

    what size crock pot? 4 lb brisket=how many servings?

    • Janet, my crock post is a 7 quart oval. You can use a smaller crock pot (and round) and just layer the meat to make it fit. I would spread a bit of the toppings between layers.

      The number of servings depends on how much you serve per serving: 4 ounce serving size = 16 servings, 6 ounce servings = about 11, 8 ounce servings = 8. Of course, those are approximate, since the weight of the brisket is pre-cooked weight.

  55. Gabrielle says:

    I’m excited, but nervous to make. Looking forward.

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  57. Liz says:

    Can I cook a 3lb brisket on high for 7 hours?

  58. I cooked this the other day even though neither of us were going to be home for dinner…. just wanted to use the brisket I had bought at a good price. Today I cut up the meat in chunks, made some butter noodles to which I had added some cream cheese, then combined it with the meat and some of the sauce. Delicious!! We both absolutely loved it.

  59. R. Hudson says:

    I could really use some advice (and maybe some comfort).

    I have been given the job of cooking a beef brisket for the family Thanksgiving dinner. I have in my fridge right now 14lbs of beef. (Yes, 14 whole pounds.) I own an 8qrt and a 4qrt crockpot. I think that I can fit it all in the two but I’m not sure. Just how many lbs of brisket can you fit into a 4qrt crockpot anyway? The request has been made for meat that is literally falling apart. Can you make any recommendations for how long to cook them?

    This will be my first time cooking brisket in a crockpot and it has me rather nervous.

    • Advice and comfort? You’ve come to the right place, R. Hudson! Everything’s going to be fine and you will be the hero of Thanksgiving, because your brisket is going to be perfect!

      First, in order to fit that much meat into those two crock pots, you’re probably going to have to stack the meat (instead of being able to lay it out flat). You’ll want to make plenty of the topping (I’d make 4 or 5 times my recipe amount) and make sure each layer has plenty on top. I’ve never owned a four quart crock pot, so I’m not sure how much would fit, but I’m guessing you’ll have to cut pieces of brisket to go into the pot. I’d try to arrange your brisket between the two pots so that you have two layers of meat in the smaller pot and two or three in the larger.

      I’m guessing here, but I would imagine that for the small crock pot, you can go with the original time and temp (low for 8-10 hours), since you’re probably only going to be able to fit 4 pounds or so in it. For the larger crock pot, and if you have two-three layers of meat, I would do the same time, but on high (for about 8 hours).

      I hope this helps. You’ll do great…do let me know how it goes. And happy Thanksgiving! P~

      • R. Hudson says:

        Thank you so much. Everything went perfectly and the brisket was a huge hit. So much so we’re having it again next year.

        I did have to use an extra 4qrt crockpot to hold all 14lbs mind you. You were right, 4lbs was the max that they could hold. My 8qrt held the remaining 6lbs perfectly though so it all worked out.

        Thanks again and Happy Thanksgiving. 🙂

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  61. Kelly Hollerman says:

    I’m making this tomorrow morning for dinner tomorrow evening. Our 2.3lb brisket is thawing now. Will it be ok to keep the toppings the same as the recipe calls for, or will that affect the cooking because of the weight of the meat? We love onions and mushrooms, and we’re gravy crazies…lol. Ty.

  62. Karen says:

    Just made this tonight, so delicious and easy! I had everything I needed in my cupboard. I doubled the mushrooms because I had an 8oz package and didn’t know if I’d use the rest later lol thank you!

  63. Sandra Spain says:

    Why can’t you use corned beef brisket?

  64. Adam says:

    I am wondering whether I can layer the brisket so I can cook more than 1 at a time . . . I have four 3 lb pieces to cook and would like to cook at least two of those at a time . . . can I layer them?

    • I don’t see why not, Adam. It will increase your cooking time some, but I’m not sure how much. You can’t overcook this, though. P~

      • Adam says:

        Thanks for your prompt help. Much appreciated.

        • It’s my pleasure, Adam. I would love to know how it goes! Thanks so much for commenting! P~

          • Adam says:

            I’ll be sure to let you know. And now that I think about it, I do have a couple more questions — I’m not much of a cook, so I pretty much try to follow the recipe exactly. But I noticed that one commenter said he/she used Guiness in place of the water in your recipe. Could I use a different beer? And the second question is that, when I looked around at recipes for brisket in the slowcooker, I noticed several that called for browning or searing the brisket before you put it in the slowcooker. Do you know how that makes it different?
            Thanks again.

          • Adam, yes you could use any beer. Note that it will alter the flavor of the original recipe. I have made it with some red wine added, but not beer. That said, I’m guessing it would be delightful. What pre-browning does is to add a layer of flavor from the caramelized beef. I chose not to sear the beef for this recipe because this cut of beef tends to toughen (which is why this slow cook method is so good for it), plus it adds a step that while it would add flavor, also adds time and the original intent of this recipe was its simplicity of steps.

            Hope that helps. P~

  65. Adam says:

    Yes, absolutely, and really appreciate your help.

  66. Paul M Heffler says:

    I have, to my chagrin, purchased three small brisket. They are less than two pounds each. I work be putting them into a slow cooker with fingerling potatoes and some carrots. For how many hours and on which setting is best?

  67. Irene says:

    I used 1 cup white wine, 1 cup water and some tomato paste, hot ketchup and bbq sauce. Onions, carrots and celery on bottom. placed 4 lb. brisket bought yesterday from a menonite meat store in St. Jacobs. Couple hours from here but cannot buy brisket anywhere here. Used wine and figured that would replace the need for the 2 vinegars. Forgot to put mushrooms. Have some and wondered if I can just put them on top of the brisket. Also forgot the worcestire but will sprinkle some in now.

  68. Cary Prust says:

    Hi. I`am really sorry to bother you. I just have one little question with regard to seasoning. I substituted a packet of lipton onion soup mix in place of one diced onion. Do you think this will be OK like this? It`s my first attempt at corned beef and cabbage and I just want everyone to have an great meal….

  69. Cary Prust says:

    I used another recipe on This was however before I found yours. I`am going to have to wait until next time to try yours. I really wish I would have found your recipe first as it sounds very delicious. Especially your home made cream sauce, Yum! Thank you very, very much for your help and your time. I appreciate that allot.

  70. Wayne says:

    Tried this today, the only change we made was that we did not add the sugar. Slow cooked for about 9 hours and it was pretty good. My wife really liked it, I thought it was okay… I was expecting more flavor than there was. I am always about trying new recipes so thanks for sharing this one.

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