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Slow Cooker Beef Brisket Recipe

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

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This slow cooker beef brisket is fall-apart tender, so juicy and flavorful and you won’t believe how simple the ingredient list is! This slow cooker brisket had everyone’s seal of approval – rave reviews every time!

Crockpot beef brisket is great as a side dish with mashed potatoes or served as beef brisket sandwiches. The slow cooked mushrooms are just as delicious as the slow cooked brisket. You will savor every bite. This one is also awesome for meal planning because leftovers refrigerate REALLY WELL!

And it’s about time we share more SLOW COOKER recipes!! We love easy, juicy, melt-in-your mouth meat and it is my favorite way to use our slow cooker. 

This Beef Brisket slow cooker recipe is adapted from theKitchn. Recipe updated 10/10/17 garlic amount reduced from 8 cloves to 6 to account for varying sizes of garlic cloves. Use 6 medium garlic cloves and be sure to chop the garlic (do not press garlic for this slow cooker recipe).

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

Ingredients for Slow Cooker Beef Brisket Recipe:

3 Tbsp Olive oil to sauté, divided
4 lb beef brisket
2 tsp salt and 1 tsp black pepper, or to taste
2 medium (1 lb) yellow onions, sliced into thick strips
1 lb mushrooms, thickly sliced
6 medium garlic cloves, peeled and chopped (not pressed)*
2 cups low sodium chicken or beef broth/stock
2 1/2 Tbsp Worcestershire sauce

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

*Garlic Tip: it is easiest to mince this quantity of garlic in a food processor. Do not use a garlic press for this recipe.

How to Make Slow Cooker Brisket:

1. Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat a large heavy skillet or cast iron pan over high heat. Add 1 Tbsp olive oil and when hot, add brisket (fat side down). Sear 4-5 minutes per side or until browned on both sides. Transfer to slow cooker with the fat side facing up.

2. In the same pan, add 1 Tbsp olive oil and sliced onions. Sautee 5-7 minutes or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until softened (5 min). Place mushrooms into the slow cooker. Sprinkle chopped garlic over the mushrooms.

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

3. Combine  2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over the meat.

4. Cover and cook on low 7 to 8 hours or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest for 15 minutes with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add incredible flavor and keep the meat tender. Serve beef brisket and mushrooms, spooning the slow cooker brisket juices over the top.

**Picky Eaters Tip – I prefer my meat to be really clean and lean so I transfer the meat to a platter to make sure I have removed all of the fat, then return the shredded meat to the slow cooker.

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

This will thicken up when refrigerated but turns back into a beautiful broth when it is reheated ands YES, Leftovers keep super well in the refrigerator and can be warmed on a skillet or microwave, or the oven.

⬇ Print-Friendly Slow Cooker Beef Brisket Recipe:

Slow Cooker Beef Brisket Recipe

4.77 from 21 votes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
This slow cooker beef brisket is fall-apart tender, so juicy and flavorful. Slow Cooked beef brisket is easy and gets rave reviews every time! Perfect with mashed potatoes or as beef brisket sandwiches.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $28-$30
Calories: 450 kcal
Servings: 8 to 10 as a side or sandwich

Ingredients

  • 3 Tbsp Olive oil to sauté divided
  • 4 lb beef brisket
  • 2 tsp sea salt or to taste
  • 1 tsp black pepper freshly ground
  • 1 lb yellow onions (2 medium) sliced into thick strips
  • 1 lb mushrooms thickly sliced
  • 6 garlic cloves peeled and chopped (not pressed)*
  • 2 cups low sodium chicken stock or beef broth
  • 2 1/2 Tbsp Worcestershire sauce

Instructions

  1. Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat. Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
  2. In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
  3. Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
  4. Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender. Serve beef brisket and mushrooms, spooning slow cooker juices over the top.

Recipe Notes

*Garlic Tip: it is easiest to mince this quantity of garlic in a food processor. Do not use a garlic press for this recipe.
**If you prefer really clean and lean meat; transfer the meat to a platter to make sure all of the fat is removed then return the shredded meat to the slow cooker. 
Note on Nutrition: the nutrition label will vary greatly based on how much you trim the fat from your meat. Also, keep in mind some of the salt and liquid may get discarded at the bottom of the pot. 

Nutrition Facts
Slow Cooker Beef Brisket Recipe
Amount Per Serving
Calories 450 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 140mg47%
Sodium 835mg36%
Potassium 1113mg32%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 50g100%
Vitamin C 6.8mg8%
Calcium 38mg4%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Garnish with chopped chives or green onion to fancy it up. Garnish adds a beautiful pop of color and fresh flavor to everything. It is the easiest way to make your dish more beautiful for a dinner party.

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

I hope you fall in love with this brisket recipe slow cooker style! It’s so juicy and flavorful. I look at that photo and want it all over again! 😉 Enjoy this my friends!

P.S. Crazy for crockpot recipes? If you loved this crockpot brisket, don’t miss our most popular slow cooker lasagna!

Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy! The only Slow Cooked beef brisket recipe you'll need! Serve as a side or in a bun. | natashaskitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Julie Schehr
    August 13, 2019

    Simple ingredients and it made a lovely gravy which I thickened and served with mashed potatoes. Next time I will use low sodium as it seemed a little salty, but nothing a little agave didn’t take care of in the gravy. Love your recipes. Thanks for something new. Reply

    • Natashas Kitchen
      August 13, 2019

      You’re welcome! I’m so happy you enjoyed it Julie! Reply

  • Brian Voorhees
    June 3, 2019

    Will make great sandwiches with some slaw on a nice bun Reply

    • Natashas Kitchen
      June 4, 2019

      Yes! That would be a perfect combination! Reply

  • Virginia Elizondo
    May 18, 2019

    What if I wanted to make a bigger sized brisket. Would it be better in the oven or a roaster pan? Reply

    • Natasha
      May 20, 2019

      Hi Virginia, the oven is probably your best bet but you might do some research to get a proper bake time and temperature since it will need to be modified. Reply

  • Barbara
    May 9, 2019

    Do you have to shred the meat or can you slice it in whole thin slices. I was thinking with the mashed potatoes and broccoli casserole. Am cooking this for my Daughter visiting on Mother’s Day. Reply

    • Natasha
      May 10, 2019

      Hi Barbara, you can slice it if you prefer. That will work. Reply

      • Barbara M Beguelin
        May 10, 2019

        Thank you. Appreciate your help. Reply

  • Julia Popov
    April 23, 2019

    Hello,
    I tried this recipe for Easter and it tasted good but something went wrong. When I went to try and pull the meat apart after letting it sit for 15 minutes after turning off the slow cooker, the meat was still hard… would not shred. I did do all the prep work the night before and refrigerated the meat and the next morning I turned on the slow cooker and followed the steps. Would that be that reason why?? Please tell me what I did wrong. Reply

    • Natasha
      April 24, 2019

      Hi Julia, Prepping the night before should not have caused that, but slow cooking a chilled brisket and liquid would require a longer cook time since it will take a little time to heat up. If meat is really overcooked, that could also be the culprit if you kept the slow cooker on too long. Also, did you possibly use a different kind of meat? I hope that helps to troubleshoot. Reply

      • Julia Popov
        May 3, 2019

        Natasha, when I was purchasing the meat I asked the butcher for 4 lb cut of Beef Brisket. I hope he gave me the correct meat lol. I don’t believe it could have over cooked. I turned it on at 6:30 AM and turned it off at 2:30 PM 8 hours on low in the slow cooker. I don’t know what happened, anyways it tasted good so I’ll try it again some day! Reply

        • Julie Schehr
          August 13, 2019

          Hi Julia, try setting your crockpot on high next time. I always have to start on high because I feel that all crockpots are not created equal. Mine seems not to run as warm as others, so give this a try on your next brisket. Reply

  • Sheri
    April 13, 2019

    Hi! I love the recipes on your site!
    I like that you have included the nutrition information with them, but did not see what the serving size is. Is there any way to find this information? Reply

    • Natashas Kitchen
      April 13, 2019

      Hi Sheri, the entire recipe serves 8 to 10 as a side or sandwich. Reply

      • Sheri
        April 24, 2019

        Thank you for your reply. Rather than a broad 8-10 per recipe I was hoping for a more specific measurement. I have a friend with diabetes who could use help with portion control, and it would be a great help to her and those who watch for the nutrition information. Thank you again, I am enjoying the recipes. Reply

  • Honey
    March 7, 2019

    Natasha, do you think instant pot will work for this recipe? Reply

    • Natashas Kitchen
      March 7, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Evey
    February 19, 2019

    Made this overnight and followed the recipe exactly. It made the most incredibly flavorful pot of easily-shredded, tender brisket. One that made a tremendous difference was searing the beef in cast iron and then between beef, onions and mushrooms deglazing the darkened brown bits off the bottom of the pan with a splash of the broth/worcestershire sauce. Once added to the slow-cooker, those crispy browned bits made the gravy extra savory. Thank you so much for sharing your kitchen! Reply

    • Natashas Kitchen
      February 19, 2019

      You’re so welcome, Evey! I’m so happy you have enjoyed this recipe! Thank you for that wonderful review! Reply

  • Jackie Sheflin
    February 8, 2019

    Can you make this without the mushrooms and will it effect the taste much as I do not care for them? Reply

    • Natashas Kitchen
      February 8, 2019

      Hi Jackie! you might try adding baby carrots instead of mushrooms and maybe increase the amount of caramelized onion. Reply

  • Mona
    January 31, 2019

    What if I wanted to slice it instead of pull it apart? Would cooking time be different? Reply

    • Natashas Kitchen
      January 31, 2019

      Hi Mona, I haven’t tested that but I think it could work with less cook time, being sure the meat is cooked through of course. If you experiment, let me know how you liked the recipe Reply

  • Lisa
    January 10, 2019

    I tried your recipe recently – FANTASTIC! A couple of additions/ changes that I made successfully…After sauteing the mushrooms for a few minutes, I tossed in the garlic and cooked them together for about a minute before putting them in the crock pot. Used beef broth instead of chicken. Since brisket is so fatty, I did pull it out of the crock pot to remove the fat as you suggested. I also used my grease/fat separator to pull as much fat as I could out of the juice in the crock pot. Mixed the meat back in with the juices and veges, serving it up with green beans and mashed potatoes. We raise beef and I try many recipes – this is the BEST one I have found for brisket so far! For those of you with smaller families – don’t worry about making too much. I portion things out into containers and freeze them for another day. Reply

    • Natashas Kitchen
      January 10, 2019

      Thank you so so much for this wonderful review and for sharing your changes with us!! Reply

  • Hugh
    December 24, 2018

    Tried this last night – so simple, yet sooooo good.
    Thank you Reply

    • Natashas Kitchen
      December 24, 2018

      You’re so welcome! I’m happy you enjoyed that! Reply

  • Jeannie
    December 16, 2018

    Would like to know if you have tried the recipe without mushrooms. Have family members who want a recipe without them. Not sure how it will affect the taste. Reply

    • Natashas Kitchen
      December 16, 2018

      You can omit them or, you might try adding baby carrots instead of mushrooms and maybe increase the amount of caramelized onion. Reply

  • Tanya
    October 10, 2018

    Can I make this recipe in a pressure cooker? If yes how would I do It? Thank you. Also would you be willing to post more recipes using a pressure cooker? Reply

    • Natashas Kitchen
      October 11, 2018

      Hi Tanya! I imagine it would work in the pressure cooker but I haven’t tried this recipe in one specifically. If you experiment I would love to know how you like it! Reply

  • Marina Vieira
    September 17, 2018

    Loved making this! Very easy to make but it didn’t come out as juicy and flavorful as I wanted… maybe I wasn’t so generous with the salt and pepper? Is there anything that I can do to the meat now that its cooked to make it dry and juicier? Would a marinade work? More Worcester sauce? Reply

    • Natasha
      September 17, 2018

      Hi Marina, salt is usually the culprit in meats. You could absolutely add your favorite marinade, or even something like a barbecue sauce. To take it a step further, you could transfer some of the sauce into a saucepan and flavor it to taste then bring it to as simmer (and even reduce it down for stronger flavor), then pour that sauce over the meat. I hope that helps! Reply

  • Gene
    August 29, 2018

    dos the water have to cover the meat? Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Gene, we used 2 cups of chicken broth along with 2 1/2 Tbsp Worcestershire sauce to cover the meat. No need to cover it all the way. Reply

  • natalie
    August 4, 2018

    delicious and very easy recipe! loved it! Reply

    • Natashas Kitchen
      August 4, 2018

      Thank you for the great review Natalie! 🙂 Reply

  • Khazer Amin
    August 2, 2018

    Hi Natasha – do you know how long this will stay good in the fridge? I plan on cooking this as a meal prep for 2 weeks worth of lunches. Thanks for any information you can share! Reply

    • Natasha
      August 2, 2018

      Hi Khazer, most cooked meats should not be refrigerated more than 3-4 days unless they are intended to be such as cured meats. Reply

  • Gaby A.
    July 30, 2018

    Can’t wait to try this. I was wondering, can I replace half the stock with 1 cup of mushroom stock/buillon, to intensify the flavor, or might it be too much? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Gaby! I personally have not tried that. It sounds like it may work. If you experiment please let me know how you like the recipe! Reply

  • Yelena
    July 3, 2018

    Hi Natasha would the recipe turn out the same if I doubled the recipe and cooked it the same amount of time? Reply

    • Natasha
      July 3, 2018

      Hi Yelena, I haven’t tried doubling this but you would have to have a huge slow cooker to fit that much meat into it, or use 2 slow cookers. Reply

      • Yelena
        July 3, 2018

        Hi Natasha your so right! I don’t think I need to double the recipe. Last question, do you think this recipe would work with a different kind of cut? I currently have on hand Beef lion tri tip roast.
        Thanks so much! Reply

        • Natasha
          July 4, 2018

          Hi Yelena, I think that should still work with this recipe. Reply

        • Randy Koteles
          April 19, 2019

          what is lion tri tip?
          I thought lions were protected. Reply

          • Natasha
            April 19, 2019

            lol Randy. I think you’re right about that.

  • Maria Wright
    June 25, 2018

    Wow, I cooked the slow roast brisket in my slow cooker today, (following your instructions). It was delicious!
    Easy to do and was a great family meal. I put it with various veg, Yorshire puddings, tortilla etc for people to help themselves. My husband loved it (as did my kids)… constant noises throughout, then he phoned his parents to invite them round to have brisket with us another day! I’m definitely in the ‘good books’..cheers 😉 Reply

    • Natashas Kitchen
      June 25, 2018

      That is the best when the family loves what we moms make. That’s so great! Reply

  • KEL
    April 17, 2018

    This sounds delicious — everything except the mushrooms for us. If those are left out, would you add or compensate with anything else to make up for any potential lost depth of flavor? Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Kel, you might try adding baby carrots instead of mushrooms and maybe increase the amount of caramelized onion. Reply

  • Tammy
    April 1, 2018

    Like most recipes I made it my own. Before I seared the meat I sprinkled on some garlic powder and thyme. Also threw in a splash of red wine. Going to serve with mashed potatoes. Looks and smells wonderful! Reply

    • Natasha's Kitchen
      April 1, 2018

      Oh yum, that sounds delicious! Thanks for sharing your great review Tammy! Reply

  • Robyn
    November 26, 2017

    from my beloved deceased mother-in-kaw, i substitute the chicken broth with Lipton onion beefy dry soup mix, 2 cups of water and 1 cup of wine (pink). I always miss her when i make this recipe! I also add baby carrots and sometimes white whole baby taters, but today going to just add pearl onions and the baby carrots, and serve mashed taters on side. Reply

    • Natasha's Kitchen
      November 27, 2017

      Thanks for sharing your great suggestions with other readers Robyn! Reply

  • Toni Lee
    November 25, 2017

    Making this tomorrow since I got some beef briskets on manager special for $8!!! And they’ve been sitting in the freezer. Planning to sub the broth with french onion soup and a little water and skip the onions in the recipe (not a huge fan of onions and don’t want to cut them tomorrow early in the morning). Will post my outcome 🙂 Reply

    • Natasha's Kitchen
      November 25, 2017

      Please let me know how it turns out Toni! Reply

      • Toni Lee
        November 27, 2017

        It was so good! Definitely a win!! Reply

        • Natasha's Kitchen
          November 27, 2017

          Awesome, I’m glad to hear that Toni! Reply

  • November 8, 2017

    I love this recipe! Goes so well with rice. Rice lover here trying to match all kind of dishes with rice. Reply

    • Natasha's Kitchen
      November 8, 2017

      I’m glad you love the recipe! Thanks for sharing your great review! Reply

  • Angelina
    October 27, 2017

    Natasha,
    Thanks so much for faithfully posting on your blog, I love it!!! May the Lord bless your family:)

    My question about this meal: can I use frozen beef brisket or does it have to be fresh? Thanks:) Reply

    • Natasha
      natashaskitchen
      October 27, 2017

      Hi Angelina, frozen is ok but thaw in the refrigerator overnight. Reply

  • oksana
    October 25, 2017

    Hi Natasha, do you know if soy sauce will be a good sub for worcestershire sauce ? Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Oksana, I think that could work well, but I don’t think I would add more than 2 Tbsp of soy sauce since soy sauce is saltier than worcestershire. Reply

      • Oksna
        October 25, 2017

        Ok, i’ve done it and it was AMAZING!!! WE LOVED IT! I highly recommend everyone to try it! i did use soy saurce since i didnt have the required sauce. Also i only jad chicken broth at home, so i used that. And it was very very good. Reply

        • Natasha's Kitchen
          October 25, 2017

          Awesome! I’m glad to hear that! 🙂 Reply

  • Julia
    October 17, 2017

    Hey Natasha !
    I usually like to half your recipes since it’s only me and my husband. I was wondering what the cook time should be if I half it for this recipe. Also if there’s any way you could start posting times for half recipes for us newly-weds. Thank you !! Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Julia! I would probably cook this for about the same amount of time, maybe 1 hour less since the meat needs a long slow cooking time for it to pull apart easily. I don’t have a separate category in my print-friendly recipe to write that in without the recipes being confusing, but it is a great thought! Reply

  • Pamela
    October 16, 2017

    Is that a corn beef brisket? Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Pamela, this was beef chuck brisket. Reply

      • Anita
        January 7, 2018

        Would beef chuck tender roast Work? Reply

        • Natasha
          natashaskitchen
          January 7, 2018

          Hi Anita, I haven’t tried that but I think it should work well. Reply

  • Natasha
    October 15, 2017

    Made this the other day and reheated it for dinner last night. Absolutely delicious. The flavor combination is perfect! Reply

    • Natasha's Kitchen
      October 15, 2017

      Awesome! I’m glad you love the recipe Natasha! Thanks for sharing your great review! Reply

  • Natalie
    October 10, 2017

    Perfect Sunday meal -easy and tasty. Thank you! Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      I completely agree! Set it in the morning and it is ready when we get home from church 🙂 Reply

  • anne
    October 10, 2017

    Natasha, I don’t own a slow cooker.
    Can you give me cooking instructions for the brisket and beef stew, oven temp? and time?
    In the future with other of your slow cooker recipes it would be great to have oven time and temp included
    Thanks,
    Anne Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Anne, to be honest, I haven’t tried this recipe in the oven – I have always made it in the slow cooker so I hesitate to advise without try it myself.If I were to test, I’d probably bake at 375 in a dutch oven with a tight fitting lid for 3-4 hours or until the meat is very tender. Reply

  • Douglas S. Shearer
    October 10, 2017

    Well,..the slow cooker “beef brisket” looks scrummy, but I would hardly call it beef brisket as folks in Texas would say. This is simply slow cooked beef stew, so to speak. Where is the smoker? Where is the ” low and slow” as I was taught about cooking beef brisket? However, it is an easy way to make a sort of beef stew. Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Douglas, this is the slow cooker version of brisket – easy and flavorful 🙂 Reply

  • Angela
    October 10, 2017

    I frequently use garlic in recipes, but this was way too much. We had this for dinner last night, and my mouth is disgusting this morning, despite repeated brushings and mouthwash. (TMI) If I make it again, I’ll use one onion and two or three cloves of garlic, diced and minced respectively, then carmelize them together in the skillet before adding them to the slow cooker. I also think a tablespoon or two of spicy brown mustard would add nice flavor to the dish. FYI: That amount of meat cost almost $40 at my local Fred Meyer. Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Agnela, when you use this amount of garlic in a slow cooker, you want to make sure it is minced and not pressed with a garlic press or the garlic flavor does get overwhelming in the recipe. I have tested this theory. That’s wild that the same cut of meat would be double in the same store!! It must be a difference in regions. That is spendy! Reply

      • Angela
        October 10, 2017

        The garlic was minced. Reply

        • Natasha
          natashaskitchen
          October 10, 2017

          Hi Angela, I haven’t experienced that and haven’t gotten that feedback from anyone so I’m not sure why that would be unless it was an older head of garlic – sometimes when garlic gets older, it starts to taste more bitter. I went ahead and changed the garlic to read 6 cloves of chopped garlic to account for varying sizes of garlic cloves. It won’t affect the recipe much to use less cloves. Reply

      • Alicia
        November 4, 2018

        Can i put my slow cooker on high? And how many hours ? Reply

        • Natashas Kitchen
          November 5, 2018

          Hi Alicia, without testing that, I really hesitate to give any specific advice. I haven’t seen brisket cooked on high heat in a slow cooker and I have always cooked it on low. Reply

    • Marina
      February 2, 2019

      How can anyone be surprised that their mouth was smelly after using so much garlic..

      Just cut down on the quantity, same as with any other ingredient that depends on your personal taste. Reply

  • Irena
    October 10, 2017

    Just wanted to know why I can’t use a garlic press for the garlic Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Irena, for longer cooking, it is best to chop the garlic. I have tried it both ways and thought the flavor was better when I chopped the garlic instead of pressing. I used a food processor and it was quick and easy to chop that much garlic 🙂 Reply

  • Inna
    October 9, 2017

    What I found I cook it on High instead of low, will that be 3 hrs? Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Inna, without testing that, I really hesitate to give any specific advise. I haven’t seen brisket cooked on high heat in a slow cooker and I have always cooked it on low.  Reply

    • Inna
      October 11, 2017

      *what if I cook….
      Sorry typo

      So I cooked it on high for 1.5 hrs and then on low and it came out perfect! So delicious 😋 Thank you so much! Reply

      • Natasha
        natashaskitchen
        October 11, 2017

        How long did you cook it on low after the 1.5 hours on high? Thanks Inna!  Reply

  • Karina
    October 7, 2017

    Just finished making this in my crockpot, I can’t wait to try it :))
    Some of the meat after I cooked it is pink, does that mean it’s not fully cooked through ?? Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Karina cooking it that long ensures that the meat is fully cooked through. You know it is done when it’s easy to pull apart with 2 forks. If you are concerned that your slow cooker is not working properly, you can double check the internal temperature of the meat before shredding.  Reply

  • Marina
    October 5, 2017

    I love your recipes! Do you have any pressure cooker recipes?

    Thank you! Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Hi Marina, not yet because I don’t own a pressure cooker (believe it or not!). Reply

  • cindy
    October 4, 2017

    looks good! Reply

    • Natasha's Kitchen
      October 4, 2017

      It’s delicious and easy! Please let me know what you think when you decide to try it! Reply

  • Olesy
    October 4, 2017

    Is it okay to make the beef brisket on “high” in the slow cooker? And if so, how long would t take? Thanks! Reply

    • Natasha
      natashaskitchen
      October 4, 2017

      Hi Olesy, to be honest, I haven’t tried it on high so I’m not sure if it would still be tender and come to think of it, I haven’t come across any recipes that give the option for it to cook on high heat. I probably would not risk cooking it on high. Reply

  • October 4, 2017

    Side with mashed potatoes it is and will let you know next week how it turned out since I plan to make it on Sunday! Thank you ! Reply

    • Natasha's Kitchen
      October 4, 2017

      You’re welcome! Please keep me posted! Reply

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