This is a sponsored post written by us on behalf of The Glass Barn which is funded by the Indiana Soybean Alliance. All opinions are 100% our own.
This Crock Pot Beef Brisket, which takes minutes to prep, will make you look like a superstar this season when you serve it as part of your holiday menu.
The secret to a good brisket is that you need to cook it low and slow…and using a crock pot is PERFECT for this cut of beef.
You can find this cut of beef at the meat counter – usually anywhere from 3 to 5 pounds in size (unless you shop at a wholesale club where you can find larger ones perfect for the smoker). If you don’t see a brisket out, don’t be afraid to ask the folks behind the counter! They are there to help…we promise.
While we do buy them at the grocery store, Barbara also gets one brisket from the quarter of beef that her family gets from the small herd of beef cattle (“herd” is 4 or 5 head of cattle…can we still call it a herd?) that our family raises each year. These cattle graze for months behind Barbara’s house and are grain-finished. Want to know more about grain-finished beef? Our friend Leah over at Beyer Beware explains the difference between grass-fed and grain-fed beef.
Whether she gets it from the grocery store or out of her freezer, Barbara usually saves brisket for special occasions, like Christmas, Valentine’s Day, or her husband’s birthday. She swears that her husband loves her just a bit more on the day she makes this Crock Pot Beef Brisket.
It is that good!
Crock Pot Beef Brisket
Brisket can be a tough cut of meat which is why it is traditionally cooked low and slow. Cooking it this way makes the house smell delicious for hours on end. This makes the anticipation of the meal even better. Barbara serves this beef brisket over mashed potatoes with the juice from the meat as the gravy.
- 3-4 lb. beef brisket
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon garlic salt
- 1 teaspoon dry ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 1 Tablespoon Worcestershire Sauce
- 1½ cups beef broth
- 2 whole bay leaves
- Mix chili powder, paprika, garlic salt, ground mustard, garlic powder, black pepper and sugar together.
- Rub spice mixture onto all sides of brisket. Let sit in refrigerator overnight to marinate.
- Pour Worcestershire sauce and beef broth into Crock Pot insert; add beef and bay leaves. Be careful not to pour broth over top the beef as to not remove the delicious rub which forms a crust layer on top.
- Cook on low heat for 8 to 10 hours. It is done when you can easily shred the meat with two forks.
Rub the spice mix on the brisket and place in roasting pan. (Do NOT add the liquid.)
Cook uncovered at 350 degrees F for 1 hour.
Lower oven temperature to 300 degrees F.
Add the liquids to the roasting pan and cover pan tightly with foil.
Cook for an additional 3 hours or until fork-tender.