by ScottHernandez

Question by jarrettkamden: Can you substitute a brisket for a chuck roast when making pot roast in a slow cooker?
I am making a pot roast recipe that calls for pot roast (aka chuck roast) but I have a beef brisket on hand already. Is it okay to spice up a brisket and use it in place of a roast? Will it get as tender as a roast after cooking it for 8-9 hours?

Best answer:

Answer by libbyami
you can indeed make a brisket in the crockpot and YES it will be wonderful. I have a recipe...brb

Brisket of Beef in Tomato Onion Gravy recipe
Source: Delicious & Dependable Slow Cooker Recipes

1/4 cup all-purpose flour
1 (4- to 5-pound) beef brisket, trimmed
1 (1 1/2 ounce) package dry onion soup mix
1/2 teaspoon cracked black peppercorns
1 (10 ounce) can condensed tomato soup
1/4 cup beef stock or water
2 tablespoons packed brown sugar
2 tablespoons balsamic or red wine vinegar
Additional all-purpose flour (optional; see note below)

Rub flour into brisket on both sides and place in crock pot.

In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock. Pour mixture over brisket. Cover and cook on LOW for 12 hours or on HIGH for 6 hours, until beef is very tender. Transfer brisket to deep platter and slice thinly. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass separately in a sauceboat.

NOTE: If you prefer a thicker gravy, keep cooked brisket warm and pour sauce into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add 1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly blend after each addition. Stir mixture into remaining sauce and cook, stirring, over medium heat until thickened. Pour over brisket and serve.

Makes 8 to 10 servings.

One of myfav websites recipegoldmine

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How To Make Corned Beef Brisket The Easy Way

Ever see that huge piece of meat in the supermarket called the "Beef Brisket"? You would look at it and ask yourself, I have heard about how great this taste but it might be hard to make taste great since It is just a huge piece of meat. You figure that too much work might be involve so you move on to cut meats like steaks.

What you did not know was that beef brisket is one of the easiest meals to prepare, especially if you own a crockpot. You can basically set it up in the morning then as you come home from work, you will have a delicious meal setup for you. All you did was put all the ingredients in one dish and just pressed "cook".

So next time your at the supermarket, pick up a beef brisket and try our recipe below. You will see how easy it really is!

Ingredients

1 Brisket Meat (4 Pounds)

1 Small Sized Onion (minced)

3 Clove of Garlic (minced)

1/2 Cup of Dijon Mustard

2 Tablespoons of Apple Cider Vinegar

3 Bay Leaves (crumbled)

8 Whole Black Peppercorn (Crushed)

1 Tablespoon of Salt (Pickling)

1 Teaspoon of Parsley (Fresh and Chopped)

1 Teaspoon of Celery Seed

1 Cup of Water

4 Carrots (Peeled & Cut into 1″)

1/2 Cabbage (Sliced into thin strips)

Directions

You want to start by mixing the garlic, onion, mustard, vinegar, bay leaves, peppercorn, salt, parsley, and celery seed together. Cover the ingredients and put it in the fridge for 24 hours so it becomes a nicely marinated rub.

Next you want to rub the mixture you made on the brisket then you want to wrap it with saran wrap and refrigerate the brisket overnight. You want to make sure it gets marinated well.

When cooking the brisket, place it into a slow cooking equipment like a crockpot with the amount of water mentioned above. Keep it covered when cooking and have the heat on low for about 5 hours.

Do not forget to add the vegetables and continue to cook until the brisket is tender. (Approx. 3 hours or more).

To see what this beef brisket recipe looks like check out: http://www.beefbrisket.org/slow-cooked-corned-beef-brisket/.

Question by flyingdog: Has anyone got a recipe for perfect crock pot/slow cooker brisket?
I bought a slow cooker and a 1kg (2 pound) brisket yesterday - I want to make a pot roast or the like this weekend, so anyone who has the perfect brisket recipe, please hit me with it! I really want my first slow cooker venture to be a success!

Best answer:

Answer by Robert
This is a favorite recipe of mine:

http://www.gourmet-food-revolution.com/beef-pot-roast-recipe.html

What do you think? Answer below!

by shannonpatrick17

Question by Benjamin L: How long should I cook a corned beef brisket in a crock pot? Suggestions?
I am making corned beef & cabbage tonight and I was wondering how long should I cook it in a crock pot? Sounds silly, but I need to know.
Should it be cooked on a low heat, high heat?

Best answer:

Answer by non_apologetic_american
All day on low.

Give your answer to this question below!

by dprevite

Question by ~Susakins Makoozakins~: Opinions Please on Crock Pot Brisket?!?
Ok - so I'm going to make a beef brisket (3 pounds) this weekend. I've been checking out site for it for a recipe.

What do you think if I just add it to the crock pot with no spices and a bottle of good bbq sauce?!?

Do you think I should add beef broth also and how much?!?

Thanks in Advance!!!

Best answer:

Answer by ahartzler
You can do that but you may want a bit more liquid. I would add either a cup of beef broth or a bottle of amber beer. The beer gives great flavor. I also add an onion cut into wedges.

Give your answer to this question below!

Question by flyingdog: Has anyone got a recipe for perfect crock pot/slow cooker brisket?
I bought a slow cooker and a 1kg (2 pound) brisket yesterday - I want to make a pot roast or the like this weekend, so anyone who has the perfect brisket recipe, please hit me with it! I really want my first slow cooker venture to be a success!

Best answer:

Answer by Robert
This is a favorite recipe of mine:

http://www.gourmet-food-revolution.com/beef-pot-roast-recipe.html

Add your own answer in the comments!

by shannonpatrick17

Question by Pete: Crock Pot BRISKET - Fat side UP or DOWN?
When cooking BRISKET in a Crock Pot should I put it in with the Fat side UP or DOWN? Thank you.

Best answer:

Answer by Vince
I'd say with fat side down, to help prevent the meat from cooking too fast, or too much.

What do you think? Answer below!