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Crockpot Beef Brisket With Vegetables

  • Author: A Cultivated Nest
  • Category: Crockpot

Ingredients

Scale
  • 3 lb beef brisket
  • 2 cups beef broth
  • ½ head cabbage
  • 45 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

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.