Slow Cooked Brisket made with beef, chili sauce, onion soup mix, and garlic powder—tender, juicy, and loaded with flavor.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Here’s the thing—I used to think brisket was one of those “only serious cooks attempt it” kind of dishes. Like, it belonged to BBQ pitmasters who wear aprons that say King of the Grill and own smokers the size of a car. Not exactly me. But one chilly Saturday, after a long week of rushing between errands and half-eaten takeout containers, I decided to finally tackle brisket… in my slow cooker. Crazy, right?

I’ll never forget that moment: I tossed the brisket in, added chili sauce, onion soup mix, garlic powder—nothing fancy. Flipped it around a couple of times like I was pretending to know what I was doing. Then I just shut the lid, walked away, and tried not to think about it. Hours later, I opened the kitchen door, and it smelled like I had a grandmother hiding in there, slow cooking all day. (Spoiler: it was just me and the slow cooker, but hey, I’ll take the credit.) When I sliced into that slow cooked brisket, it practically fell apart. My husband grabbed a piece straight from the cutting board, my kids hovered like vultures, and I had this thought: Why did I ever think this was hard?

Here’s a quick peek at what’s inside:

Why You’ll Love This Slow Cooked Brisket Recipe?

This is one of those meals where the effort-to-payoff ratio is ridiculously in your favor. You barely lift a finger—season, dump in some sauce, walk away—and what you get at the end is rich, tender, saucy beef that tastes like it took hours of slaving over the stove. And let’s be honest, most of us don’t have hours. We’ve got laundry mountains, work emails, and maybe (if we’re lucky) a half-hour to collapse on the couch. But this brisket? It does the work for you while you’re busy pretending to be productive.

The chili sauce gives it a sweet-tangy balance, the onion soup mix sneaks in that deep savory flavor, and the garlic powder… well, garlic is basically non-negotiable in my kitchen. Together, it’s comfort food that feels homey but also “special occasion” worthy.

Ingredient Notes:

Here’s what I tossed into my slow cooker (and why each thing earns its spot):

Brisket (3 lbs) – Don’t stress if you’ve never bought one before. Just grab a cut with a little marbling. The fat = flavor and tenderness.
Salt & Pepper – The basics. But honestly, don’t skimp. Brisket can handle a good shake of both.
Onion Soup Mix – Total shortcut, but I’m not mad about it. Adds depth without measuring ten different spices.
Garlic Powder – Gives that warm, savory note without overpowering.
Chili Sauce (24 oz) – This is not hot sauce. This is the tangy, ketchup-adjacent sauce in the glass bottle. It’s the secret ingredient that makes everyone ask, “what’s in this?”

How To Make Slow Cooked Brisket?

This isn’t rocket science—it’s brisket made easy.

Step 1: Season.
Salt and pepper both sides of the brisket. Be generous. Then plop it into the bottom of your slow cooker. No need for a fancy technique.

Step 2: Add Flavor.
Pour in the chili sauce. Sprinkle on the onion soup mix and garlic powder. Flip the brisket a couple of times so it’s coated. That’s it. No need to overthink it.

Step 3: Cook Low and Slow.
Set your slow cooker to low for 10 hours or high for 8 hours. Honestly, low and slow gives you that melt-in-your-mouth magic. The hardest part? Smelling it cook all day without grabbing a fork.

Step 4: Slice and Serve.
Once it’s done, take it out carefully (it’ll be tender). Slice it against the grain for perfect, juicy bites—or shred it if you’re going for that rustic, pile-it-on-sandwich-rolls vibe. Spoon some of the sauce on top. Then dig in and feel like a kitchen hero.

Storage Options:

Leftovers (if you have them) are a gift. Store the brisket in an airtight container with some of the sauce for up to 4 days in the fridge. When you reheat, add a little sauce to keep it from drying out. You can also freeze portions in freezer bags (again, don’t skip the sauce). It’ll last about 2 months in the freezer, and thawing it out on a busy weeknight feels like winning the lottery.

Variations and Substitutions:

Brisket is surprisingly forgiving, so don’t be afraid to play around:

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Veggie Add-Ins – Carrots, potatoes, or big onion wedges cook beautifully with the meat.
Sauce Swap – Try barbecue sauce for a smoky twist.
Heat Lovers – Add a pinch of red pepper flakes or a splash of hot sauce.
Herb Kick – Bay leaf, thyme, or rosemary can sneak in extra depth.
No Brisket? – Use a chuck roast instead. Not the same, but still tender and tasty.

What to Serve with Slow Cooked Brisket?

This brisket is basically begging for sides. Some of my favorites:

Mashed Potatoes – The sauce doubles as gravy. Win.
Roasted Veggies – A simple way to balance the richness.
Rice or Noodles – Something to catch all that delicious sauce.
Crusty Bread – To mop up every last bit. Trust me, you’ll want it.
Coleslaw – A crunchy, fresh contrast to the rich meat.

Frequently Asked Questions:

Do I have to sear the brisket first?
Nope. This recipe is lazy-proof. But if you’ve got time and want an extra layer of flavor, a quick sear in a hot skillet before slow cooking is a nice touch.

Can I cook this in the oven instead?
Absolutely. Cover it tightly in a roasting pan and bake at 300°F for 4–5 hours.

How do I slice brisket the right way?
Against the grain. Always. It shortens the fibers and makes every bite more tender.

This Slow Cooked Brisket is the kind of recipe that makes you look like you know what you’re doing—even if you’re secretly winging it. It’s cozy, flavorful, and ridiculously easy. Give it a shot and then tell me—would you serve it with mashed potatoes, or pile it on a sandwich roll? I can’t decide, so maybe do both.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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