Slow Cooker 4-Ingredient Beef Brisket Directions:
If desired, lightly coat the slow cooker insert with nonstick cooking spray. Spread the sliced onion across the bottom and set the brisket on top.
Sprinkle the dry onion soup mix evenly over the brisket. Pour the barbecue sauce over the meat and spread it to coat the top.
Cover and cook on LOW for 8 to 10 hours, until a fork slides into the brisket 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 pull it into large pieces with two forks.
Spoon the softened onions and barbecue sauce over the brisket and serve hot.
Practical Woman's Secret
If you plan to slice the brisket, check which way the grain runs before cooking. It’s easier to see on the raw meat, and slicing across it gives you more tender bites.
Serving and Storage
Serve with mashed potatoes to catch the sauce, or tuck the shredded brisket and onions into toasted rolls. Refrigerate leftovers with the sauce in shallow, covered containers within 2 hours. Use within 3 to 4 days and reheat to 165°F.
Nutrition Information
Estimated per serving: ⅛ of the brisket, onions, and sauce, excluding sides and optional cooking spray
Calories: 345 kcal
Protein: 43 g
Carbohydrates: 8 g
Fat: 16 g
Fiber: 1.5 g
Sugar: 2 g
Sodium: 830 mg
I'm waiting for your comments! Enjoy!
