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Crockpot Brisket

There are so many reasons I love Fall. The air gets crisp, the sweaters come out, the leaves fall and all my people come back to the table. Summer seems scattered and chaotic, even in a good way and it's hard to find time around our family table. But September seems to bring life back into a balance a bit.

Fall is my favorite season to be in the kitchen. I have a very strong relationship with my crockpot for obvious reasons. There is something quite magical in putting a bunch of wholesome, nutritious ingredients into a big pot and forgetting about it until your house fills with delightful and inviting smells. When something in the kitchen smells amazing it's like an invitation to the table, my favorite place to be at the end of the day reconnecting with my people. I also love the ease of dinner preparation that the crockpot brings.

So as we dive into the school year and the weather gets colder I urge you to dust off the old crockpot and enjoy this amazing brisket. Your family will thank you for it and the leftovers, if there are any, won't last long!

Cut a 3 1/2 - 4 pound beef brisket (it's good to have fat) to fit the crockpot and rub 5 garlic cloves over it with your fingers.

Then make the rub:

1 Tablespoon good Salt

1 teaspoon Pepper

1 teaspoon Oregano

1 teaspoon Onion Powder

1 teaspoon garlic powder.....rub all over both sides of the brisket.

Slice 1 large yellow onion and place rings on top of the meat.

Then mix:

2 cups of beef broth

1/4 cup of Ketchup

3 Tablespoons Soy Sauce....pour over meat.

Cover with lid and cook on low for 8 hours or longer! The longer you leave it in the more tender the meat will be. I serve with potatoes and veggies.



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