Serve the brisket sliced across the grain for dinner, or pull it into large pieces and pile it onto rolls with the saucy onions.
What You’ll Need
- Beef brisket. Use a 3- to 4-pound brisket that fits comfortably in your slow cooker. If it’s frozen, thaw it in the refrigerator before cooking.
- Onion soup mix. Sprinkle one packet evenly over the beef to season it as it cooks.
- Barbecue sauce. Use 1 cup of your favorite sauce. A tangy variety balances the sweetness of the cooked onions.
- Yellow onion. Thinly slice one large onion and spread it across the bottom of the crock.
How to Make Slow Cooker Beef Brisket
Set the brisket on top of the sliced onions, sprinkle it with the onion soup mix, and spread the barbecue sauce over the surface. Cover and cook on LOW for 8 to 10 hours. Start checking at 8 hours. A fork should slide into the thickest part easily and pull the meat apart with little resistance.
Let the brisket rest for 10 to 15 minutes before slicing. Look for the lines running through the meat and cut across them for shorter, easier-to-chew fibers. Spoon the soft onions and barbecue sauce over the beef just before serving.
What to Serve with Barbecue Brisket
Serve sliced brisket with mashed potatoes to catch the sauce and green beans or coleslaw on the side. For sandwiches, tuck shredded brisket and onions into toasted rolls.
Slow Cooker 4-Ingredient Beef Brisket Recipe Card
Fork-tender beef brisket slow-cooked with yellow onions, onion soup mix, and barbecue sauce.
- Prep time — About 10 minutes
- Cook time — 8 to 10 hours on LOW
- Rest time — 10 to 15 minutes
- Servings — 6 to 8
Ingredients
- 1 beef brisket (3 to 4 pounds), thawed if frozen
- 1 packet (about 1 ounce) dry onion soup mix
- 1 cup barbecue sauce
- 1 large yellow onion, thinly sliced
Instructions
- Lightly grease the slow cooker insert if desired. Spread the sliced onion across the bottom and set the brisket on top.
- Sprinkle the onion soup mix evenly over the brisket. Pour the barbecue sauce over the beef and spread it to coat the surface.
- Cover and cook on LOW for 8 to 10 hours, until a fork slides into the thickest part easily and the meat pulls apart with little resistance.
- Transfer the brisket to a cutting board and let it rest for 10 to 15 minutes.
- Slice across the grain or shred into large pieces. Spoon the onions and sauce from the slow cooker over the beef and serve warm.