Crockpot Beef Brisket With Vegetables

If you love to pop something into the slow cooker for Sunday Dinner or during the week for an easy meal, but want to change it up a bit, then a brisket is a great way to go. It’s a perfect cut of meat to start first thing in the morning since one of the tricks to a great brisket is to cook it slow and low- really it’s an all day affair. Crockpot beef brisket is often made with barbecue sauce. But I’ve found that it’s delicious as a shredded roast paired with yummy root vegetables.

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This delicious meat just falls apart in the slowcooker!

Crockpot Beef Brisket with Vegetables

Ingredients:

3 lb beef brisket
2 cups beef broth
½ head cabbage
4-5 medium potatoes
3 carrots
1 onion
2 Tbsp. Worcestershire
1 ½ tsp. ground mustard
½ tsp. black pepper
1 tsp. garlic salt
1 Tbsp. olive oil

Directions:

1.Peel and chop carrots into large pieces, rough chop cabbage, onions, and potatoes- set aside while you prepare the rest of the dish.

2. Drizzle olive oil in bottom of slow cooker and rub it around to coat bottom and up the sides.

3. Place brisket in bottom of cooker, fattier side up (the fat keeps the meat from drying out and can be removed after cooking).

4. In a separate bowl whisk together Worcestershire, black pepper, ground mustard, and garlic salt- pour over top of brisket.

5. Arrange vegetables around brisket.

6. Cook on low for 8-10 hours (you can cook on high for about 6 hours but the texture is much better when cooked low).

7. If you are home while brisket is cooking -several times throughout the day spoon the liquid in the cooker over the meat, it will still be delicious even if you aren’t able.

8. Shred the brisket by pulling it apart with two forks.

This is old-fashioned comfort food for a cold day!

Crockpot Beef Brisket With Vegetables

• Author: A Cultivated Nest
• Category: Crockpot

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Ingredients

Scale 1x2x3x

• 3 lb beef brisket
• 2 cups beef broth
• ½ head cabbage
• 4–5 medium potatoes
• 3 carrots
• 1 onion
• 2 Tbsp. Worcestershire
• 1 ½ tsp. ground mustard
• ½ tsp. black pepper
• 1 tsp. garlic salt
• 1 Tbsp. olive oil

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Instructions

1. Peel, and chop carrots into large pieces, rough chop cabbage, onions, and potatoes- set aside while you prepare the rest of the dish.
2. Drizzle olive oil in bottom of slow cooker and rub it around to coat bottom and up the sides.
3. Place brisket in bottom of cooker, fattier side up (the fat keeps the meat from drying out and can be removed after cooking).
4. In a separate bowl whisk together Worcestershire, black pepper, ground mustard, and garlic salt- pour over top of brisket.
5. Arrange vegetables around brisket.
6. Cook on low for 8-10 hours (you can cook on high for about 6 hours but the texture is much better when cooked low).
7. If you are home while brisket is cooking -several times throughout the day spoon the liquid in the cooker over the meat, it will still be delicious even if you aren’t able.
8. Shred the brisket by pulling it apart with two forks.

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  About Jody: I am a Florida girl through and through living the semi-country, small town life.  I am making my way through it with my amazing hubby, 2 beautiful kids, 2 of the best Dachshunds to ever walk the face of the earth, massive amounts of coffee and a whole lot of Jesus.  I homeschool, craft, cook, scrapbook, garden, raid the thrift shops, snap 1,000’s of photos, and read when I can grab a spare minute (which is rare). You can find me blogging at Simply Southern Sunshine.