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4.50 from 2 votes

Crock Pot Brisket - Beth's Brisket Recipe

This recipe for Crock Pot Brisket is so special to my family. It was my sister-in-law's "secret" recipe that she finally shared with me a few years before she passed away suddenly.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Slow Cooker
Cuisine: American
Keyword: crock pot brisket
Servings: 8 servings
Calories: 329kcal
Author: Lois

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.  

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 948mg | Potassium: 735mg | Fiber: 1g | Sugar: 12g | Vitamin A: 289IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 4mg