This Heinz chili sauce brisket recipe is made in the crock pot for tender, flavorful meat with very little effort.
The Family Favorite Crock Pot Recipe cooks low and slow with chili sauce, brown sugar, garlic, and seasoned salt, creating a rich, savory sauce that’s perfect for spooning over every slice.
This dish is also known in our family as Beth’s brisket recipe. My sister-in-law made this for every Jewish holiday their family celebrated. It's also one of my son's favorite and I make it often when he visits.
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First published in 2014, this family recipe has been updated with new photos and step-by-step guidance while keeping the original tradition intact.
Recipe at a Glance
Prep: 15 min | Cook: 4–6 hours (slow cooker) | Difficulty: Easy | Servings: 8
Main Ingredients: brisket, Heinz chili sauce, brown sugar, garlic, seasoned salt
Best For: holiday meals, family dinners, make-ahead entertaining
Make Ahead: This brisket can be cooked a day ahead and reheated in the sauce for even better flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Looking for easy side dishes to serve alongside? Try my Homemade Mac and Cheese, decadent Twice Baked Potatoes loaded with toppings, or simple yet satisfying Company Mashed Potatoes.
Table of Contents
- Recipe at a Glance
- Beth's Brisket Recipe
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- More Crock Pot Recipes to Try for Dinner
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Beth's Brisket Recipe
Beth first made this brisket for us years ago when we were visiting, and we all absolutely loved it. I asked her for the recipe many times, but she always laughed and told me it was a family secret. After years of begging, she finally shared it with me, and I’m so happy to pass it on to you now.
This recipe means even more to me since Beth passed away. You can read more about her and that season of our lives in my post, A Wedding and a Funeral.
Beth originally made this brisket in the oven, usually the day before serving it. It was the recipe she brought to the table for every Jewish holiday their family celebrated, and it’s still the one we make when we want something comforting, familiar, and full of memories.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Not pictured in the ingredients photo is beef bouillon cubes. I like to use Knorr brand.
Substitutions and Variations
Heinz chili sauce → Use ketchup mixed with a little vinegar and sugar, or cocktail sauce for a slightly tangy flavor.
Brown sugar → Swap with honey or maple syrup for a softer sweetness, or use white sugar in a pinch.
Seasoned salt → Use kosher salt plus a pinch of paprika and garlic powder if seasoned salt isn’t available.
Fresh garlic → Use 1–2 teaspoons garlic powder if you’re out of fresh cloves.
Brisket → Chuck roast works well as an alternative and cooks up tender in the slow cooker.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Place the brisket on a cutting board and trim off any large pieces of excess fat, leaving a thin layer for flavor. Pat the brisket dry with paper towels so the seasoning sticks better.
Step 2: Lightly coat the crock pot with non-stick spray and place the brisket inside. Sprinkle evenly with seasoned salt. In a small bowl, stir together the chili sauce, brown sugar, and garlic, then pour over the brisket. Add the beef bouillon cubes and water to finish.
Step 3: Cover the crock pot with the lid. Cook on high for 4 to 6 hours or until the meat is tender and starts to fall apart.
Step 4: Once your brisket is cooked, remove it to a cutting board and cover it with foil to rest. Meanwhile, strain the liquid from the crock pot into a bowl using a fine sieve. Pour the strained liquid into a saucepan and bring it to a boil. Let it boil for about five minutes, or until it reduces and thickens into a delicious sauce to serve over your perfectly cooked brisket.
Insider Tips from My Kitchen to Yours
✔️ DO trim only the large, hard pieces of fat from the brisket and leave a thin layer so the meat stays tender and flavorful while cooking.
❌ DO NOT skip the chili sauce or replace it with plain ketchup, since it’s the key ingredient that gives this brisket its signature flavor and richness.
Storage & Serving Tips
Refrigerate: Store leftover brisket in an airtight container with the sauce for up to 4 days so it stays moist and flavorful.
Freezer: Freeze sliced brisket with some of the sauce in a freezer-safe container for up to 3 months for easy future meals.
Serving Tips: Slice the brisket against the grain and spoon the thickened sauce over the top just before serving.
More Crock Pot Recipes to Try for Dinner
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📖 Recipe Card
Heinz Chili Sauce Brisket Recipe (Crock Pot – Beth’s Brisket)
Equipment
Ingredients
- 3 lb. fresh beef brisket not corned beef
- 1 tablespoon fresh garlic
- 12 ounces chili sauce Heinze Chili Sauce
- 4 tablespoons brown sugar
- 2 beef bouillon cubes
- 1 cup water
- Seasoning salt
Instructions
- Spray the inside of your crock pot with non-stick cooking spray.
- Combine together the garlic, jar of chili sauce and brown sugar in a small bowl.
- Place the brisket in the bottom of your crock pot.
- Sprinkle with seasoning salt.
- Pour the chili sauce mixture on top of the brisket.
- Add the beef bouillon cubes along with the water.
- Cover and cook on high for 4 to 6 hours or until the meat is tender and starts to fall apart.
Notes
To Make Chili Sauce to serve over the brisket:
- Once the brisket is done cooking, remove it to a cutting board and cover with aluminum foil to rest while you prepare the sauce.
- Pour the liquid from the crock pot through a fine sieve that's placed over a bowl.
- Then place the liquid in a saucepan on the stove and bring it to a boil; whisking every now and then so the mixture doesn't burn.
- Continue boiling until the liquid is reduced and thickened; about five minutes.
- You'll have a lovely thick sauce to serve over the brisket.
Allie Bobe says
This looks soooo good! Mouth is watering! And I love it you can cook it in a crock pot, woo whooo! Thanks so much for sharing this on Worthwhile Wednesdays!
~Allie @ http://thecraftiestallie.blogspot.com/
April's Homemaking says
Thank you for linking up last week at Meal Planning Monday Recipe Link-Up, I hope you stop by again this week. 🙂 Happy St. Patrick's Day! http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-2.html
Miz Helen says
This looks like a delicious recipe for Brisket. I really like the idea that it is cooked in the Crock Pot, I will be trying this very soon. Happy St. Patrick’s Day to Ya and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon,
Miz Helen
Esculent Dreams says
This looks so delish! And totally manageable 😉 I'm always a bit intimidated by large proteins, like brisket!
Anita Stafford says
I love crock pot recipes. This brisket looks so tasty!