This Slow Cooker Brisket and Gravy can be done in the oven or a slow cooker. A four ingredient recipe from my grandmother’s archives gets updated!
When I posted the recipe for Belgian-Ale Braised Brisket, I felt dirty inside.
As I said then, I have eaten brisket one way my whole life, and to me, it is perfect. I promised that I would write it up soon.
I lied. It’s been like 7 months. To be fair to myself, I actually DID make it back in March or April, but the  pictures were “enh.” This is a hard dish to take pretty photographs of. It’s a pretty beige dish. These aren’t awesome… but they are an improvement.
However, better late than never, here it is. The easiest and most delicious brisket known to man. Yes, I am biased, but I don’t care. To me, this is HOME. Hell, my mom even taught my dog to go down stairs using brisket gravy on her fingers (this is also why she gets referred to as Gravy Fingers by Rock).
The cream of mushroom soup and onion soup mix come together with the brisket juices to make an incredible gravy (so don’t skimp, you’re only reducing your gravy). I’m not going to sit here and preach that this is low-fat, low-sodium or whatever. It’s not. It’s a straight out of the 60s and 70s recipe full of soup mixes. But it is simultaneously awesome. And I’d rather eat a big plateful of this than a bowl of quinoa and kale
Homestyle Brisket
If you go with a full sized brisket, add two additional cans of cream of mushroom soup and one more envelope of soup mix. Cut brisket in half and stack the halves (with a can of soup and half envelope of soup mix between them.
Ingredients
- 3 cans cream of mushroom soup
- 1 envelope Lipton Onion Soup Mix
- 3-4 lbs beef brisket
Directions
- Preheat oven to 325.
- Take two long sheets of aluminum foil, lay them on top of each other and fold al the way across the long side, then repeat. Open the sheets- you should have "one" very large and wide sheet.
- Scoop out one can of soup, top with half the soup mix.
- Place brisket, fat side up, on top of the soup mixture. Add remaining cans of soup and onion mix on top of the meat, stir together (does not have to be completely or evenly mixed).
- Bring the sides of the foil up and fold together.
- Place foil pouch inside a large lidded pot. Cook in preheated oven for 3 hours. Serve with mashed potatoes.
Recipe Notes
Can also be done in a slow cooker- LOW for 8 hours, remove from insert. Whisk in one packet brown gravy mix and cook on HIGH for 20 minutes, or until thickened.
If you like this Slow Cooker Brisket and Gravy recipe:
Homestyle Brisket
If you go with a full sized brisket, add two additional cans of cream of mushroom soup and one more envelope of soup mix. Cut brisket in half and stack the halves (with a can of soup and half envelope of soup mix between them.
Ingredients
- 3 cans cream of mushroom soup
- 1 envelope Lipton Onion Soup Mix
- 3-4 lbs beef brisket
Directions
- Preheat oven to 325.
- Take two long sheets of aluminum foil, lay them on top of each other and fold al the way across the long side, then repeat. Open the sheets- you should have "one" very large and wide sheet.
- Scoop out one can of soup, top with half the soup mix.
- Place brisket, fat side up, on top of the soup mixture. Add remaining cans of soup and onion mix on top of the meat, stir together (does not have to be completely or evenly mixed).
- Bring the sides of the foil up and fold together.
- Place foil pouch inside a large lidded pot. Cook in preheated oven for 3 hours. Serve with mashed potatoes.
Recipe Notes
Can also be done in a slow cooker- LOW for 8 hours, remove from insert. Whisk in one packet brown gravy mix and cook on HIGH for 20 minutes, or until thickened.
Norma Reynolds says
January 28, 2015 at 4:48 pmWe just made this for today’s dinner. It’s a huge hit!!
Go Go Go Gourmet says
January 28, 2015 at 5:24 pmOh Norma, that makes me so happy! I hold this recipe near and dear to my heart…
Gina McClenning says
February 3, 2016 at 4:14 pmOh so delicious and tender! What a gravy too! I used Golden Cream of Mushroom for a richer color!
Jacqueline says
February 3, 2016 at 5:09 pmThree generations of women in my family thank you for the kind words! I’m so happy you liked it. ?
Tellia Augafa says
September 8, 2017 at 12:11 pmWe will try this recipe over the weekend. However, for the cream of mushroom soup, what size cans? I’m guessing its the small 10oz can, but the recipe did not specify. Please advise.
Thanks!
Jacqueline says
September 9, 2017 at 3:07 pmYep, just standard 10 oz cans!
Erin says
September 22, 2017 at 10:56 amInstead of cream of mushroom soup, for those that do not like mushrooms, what other can of soup would you use?
Jacqueline says
December 2, 2017 at 2:56 pmI’m not sure actually since I use COM for quite a bit. My personal thought is that it really doesn’t taste like mushrooms, but I don’t think most cream soups actually taste like what they claim to!
Katie says
September 8, 2017 at 1:18 pmIn the video it says to cook on high for 8 hours but in the recipe it says to cook on low for 8 hours. Can you please clarify?
Jacqueline says
September 9, 2017 at 3:08 pmOh jeez. Yes, cook on low. So annoying, because I can’t go back and change the video.
Shelly steuer says
September 9, 2017 at 3:03 pmHow do you get a more rare look like in the video
Jacqueline says
September 9, 2017 at 3:15 pmIts definitely not rare. Must just be the light!
pat bell says
September 11, 2017 at 3:13 pmI would use cream of mushroom soup with roasted garlic, so much better
Sharon King-Tobojka says
November 28, 2017 at 9:39 pmI would do the same pat bell! That one is my preferred soup for cooking.
Pam says
September 19, 2017 at 7:09 amHi there sounds great can you tell me how to make this in my Instant Pot pressure cooker? Thanks.
Jacqueline says
September 21, 2017 at 3:21 pmI’m sure you definitely CAN, but I am still learning my Instant Pot, so I’m not sure of the specifics yet. I guess I would say on the meat setting, 45-60 minutes, depending on the size of brisket you use? I haven’t found that sweet spot yet- I tend to not set things for long enough.
Marcy k says
September 24, 2017 at 11:00 pmI may be off here so I apologize but in the video it says slow cooker on high for 8 hrs. In the printed instructions it says 8 hours on low. Which is correct?
Jacqueline says
September 26, 2017 at 11:09 amNo you’re correct, they are different (error on my part that I can’t fix!) Cook on low for 8 hours.
Tina says
January 15, 2018 at 10:28 amThank you for clearing this up cause I started on high and went back to read agin
Liz says
September 30, 2017 at 3:29 pmI am dying to make this!! Can I make it in my Dutch Oven to slow cook, and do I still need the foil if I use my Dutch Oven??
Jacqueline says
September 30, 2017 at 11:18 pmOh for sure! You don’t HAVE to use foil, but it makes for a much easier cleanup! 🙂
Laura says
October 13, 2017 at 11:13 amBy briscut do u mean corned beef briscut? It’s the only one I know of
Jacqueline says
November 8, 2017 at 2:12 pmNo, just regular brisket.
Sam says
December 5, 2017 at 9:26 pmi cook for two people and could not find a brisket small enough so I bought a very small beef roast but used this recipe. it was so tender and the gravy was delicious.
Tracy l Didion says
January 5, 2018 at 6:50 amRecipe looks fantastic! Do I cook the brisket on low for 8 hrs then add soup mix ? Or put everything in at one time and cook on low forv8 hrs?
Cheryl says
October 28, 2018 at 4:07 pmDo you use foil if you put in crock pot?
Jacqueline says
November 21, 2018 at 4:42 pmNo