Crockpot Brisket

Crockpot Brisket is a simple recipe that produces a fall apart tender beef. Slow cooking for 8 hours on low means you can go out, do what you want and dinners ready on your return. Serve as part of a main dish, side dish, sandwich filler and snack.

Crockpot Brisket

Superb meal for anytime of the year but when you cook it for your mum its extra special.

4.68 from 95 votes

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Course: Main Dish

Cuisine: American

Keyword: Alcohol, Beef, Brisket, Crockpot Brisket, Herbs, Mustard, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 6 people

Calories: 471kcal

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Ingredients

 

MetricImperial

• 2 1/4 lb Lean beef brisket
• 1 tbsp vegetable oil
• 3/4 cup Red wine
• 1 tbsp Dijon mustard
• 1/2 tsp thyme
• 1/4 tsp rosemary
• 1/2 tsp salt
• 3 clove garlic minced
• 1 leaf bay
• 3 large carrots
• 5 small Red potatoes halved
• 1 large onion quartered
• 2 tbsp Quick-cooking tapioca
• 1/4 cup Water

Instructions

• Trim fat from brisket. Heat oil in a large frying pan.
  1 tbsp vegetable oil
• Over medium-high heat, brown brisket on all sides.
  2 1/4 lb Lean beef brisket
• Place carrots, onion and potatoes in crockpot.
  3 large carrots, 1 large onion, 5 small Red potatoes
• Sprinkle tapioca over top of vegetables.
  2 tbsp Quick-cooking tapioca
• Add browned brisket.
• Combine wine and remaining ingredients. Pour over top of brisket.
  3/4 cup Red wine, 1 tbsp Dijon mustard, 1/2 tsp thyme, 1/4 tsp rosemary, 1/2 tsp salt, 3 clove garlic, 1 leaf bay, 1/4 cup Water
• Cover with lid and cook on High for 4 1/2 to 5 hours or on LOW for 8 hours.
• The tapioca will thicken the liquid to make its own gravy.

Nutrition

Calories: 471kcal | Carbohydrates: 8g | Protein: 51g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 158mg | Sodium: 618mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g