Crock Pot Beef Brisket

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Introduction: Crock Pot Beef Brisket

About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English & Social Studies (...

Crock pot cooking is a lot of fun and very easy to do. Throw everything in, check on it a few times, and you're good to do.

This instructable is for a one pot, pot roast style brisket. Brisket is supposed to be cooked slowly in liquids so that the meat becomes so tender it falls apart.

Step 1: Ingredients

-2.5lb brisket
-large onion
-baby carrots (1 bag)
-green beans
-mushrooms
-small potatoes
-2 cans beef broth
-3/4 cup water
-2-3 tbs parsley
-salt and pepper, to taste
-3 garlic cloves, minced
-3 tbs olive oil

Step 2: Meat

With your crockpot set (high at 4-6 hours, low 8hrs). Mince garlic and add to the pot along with 2-3 tablespoons of olive oil.

Slice the fatty side of your brisket in a cross hatch pattern, salt and pepper both sides and then add to the crock pot.

Add parsley, beef broth and water. Dice and add onions to the pot. Let cook 2-3 hours.

Step 3: Vegetables

About 1/2 way through your cooking time, add the carrots. I quartered mine so they would cook quicker.

About an hour later I added the mushrooms and after another hour I added the potatoes.

I added the green beans during the last hour or so of cooking.

Step 4: Slice and Serve!

Remove brisket from the crock pot and let sit for a moment before slicing.

To make gravy from the liquid, remove the vegetables from the crock pot and add a small amount of water mixed with corn starch. Make sure the crock pot temp is high. Stir until the liquid begins to thicken.

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