“My dad used to make this in his deli in New England and it was the menu's top seller. Easy to make in the slow cooker and the best gravy ever!” - by Nicki
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
- Cook on Low, all day, for the most tender brisket you will ever eat.
- For gravy, remove brisket from the slow cooker, and increase temperature to High. Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.
Nutrition
Amount Per Serving (16 total)
- Calories
- 202 cal
- 10%
- Fat
- 15.7 g
- 24%
- Carbs
- 2.6 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (77)
Rate This Recipe
"This was the first time I've made brisket, and it came out wonderful! The only tip for those of you whose meat dried out: check how it is looking after about 3-4 hours. I cut the meat up at this point..." See more, against the grain, and added it back to the pot. After another 2 hours or so simmering in the juice, it was tender, and the sauce was great on wide egg noodles. A keeper!"
nancy
"Nicki, The brisket was cooked in a crockpot for 9 hours, and prepared exactly what the recipe called for. I did however, have to made adjustments because I made it for 5 people only. It had a v..." See moreery good flavor but it was very tough. What did I do wrong? Or could it have been just the brisket? It was a 1.50 Lancaster Brand Brisket. Please let me know, because I would like to make it again soon. Thanks, Nancy P."
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