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4 pounds beef brisket
Place brisket fat side up into slow cooker or crockpot, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
Cook on Low, all day, for the most tender brisket you will ever eat.
For gravy, remove brisket from the slow cooker or crockpot, and increase temperature to High. Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.
I added 4 red potatoes cut into quarters. For the gravy I needed to add more flour and water to make more gravy.
Poster's Notes:
Posted by Tracey Trachtman
Nutritional Info Per Serving: N/A
1 tablespoon garlic powder
1/4 cup ketchup/catsup
1 large onion, thinly sliced
1 tablespoon all-purpose flour
1/4 cup water
I made this brisket for my 1st Rosh Hashanah dinner this past September and it was a big hit!