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Slow Cooker Beef Brisket Recipe

Slow Cooker Beef Brisket Recipe

“This brisket is so easy to prepare and has been a family favorite for years," shares Mary Ann Lee in Clifton Park, New York. "I added the fresh mushrooms to give it more flavor.”
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6-8 servings


  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 bay leaves
  • 2 cups crushed tomatoes
  • 1 cup chopped onion
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup cornstarch
  • 1/4 cup cold water


  • 1. Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
  • 2. Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts

5 ounce-weight: 341 calories, 8g fat (3g saturated fat), 72mg cholesterol, 339mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 37g protein Diabetic Exchanges:2 starch, 5 lean meat

Reviews for Slow Cooker Beef Brisket

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Reviewed Sep. 15, 2013

"Easy and delicious!"

Reviewed Jun. 2, 2013

"My family loved this.."

Reviewed Mar. 20, 2013

"I am new to slow cooking and this recipe is very easy. Plus the family really liked it."

Reviewed Dec. 16, 2012

"We enjoyed this very much. Served Mashed Potatoes and green beans with it."

Reviewed Nov. 3, 2012

"No good! Too tangy and sweet!"

Reviewed Sep. 20, 2012

"My family loved the combination of flavors and I loved how easy it was to make it."

Reviewed Mar. 21, 2012

"The ketchup gave it a very tart taste that did not compliment the beef at all - I think it would've been fine with just the tomato paste"

Reviewed Jan. 15, 2012

"My husband doesn't really care for cooked tomatoes but he enjoyed this meal. Thanks!! I also enjoyed it and looking forward to left-overs!!!!!"

Reviewed Sep. 26, 2011

"Really enjoyed the flavor of the brisket with the gravy. Added the gravy to mashed potatoes, too, but it ended up being overload. Almost too sweet to have so much of it at one time."

Reviewed Jul. 18, 2008 Edited Aug. 11, 2008

"This was wonderful! My family really enjoyed this dish. Only thing different I did was add a can of mushrooms (drained) as I did not have fresh and when making the gravy I added a can of beef broth as it was to thick for my liking. Will make this again! Plan on trying the recipie with beef roast next time."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.