Drizzle balsamic glaze over beef brisket, together with 3 ingredients, into slow cooker for a tender holiday meal that's my default when I don't know what to make

This slow cooker 5-ingredient balsamic glazed beef brisket is my default holiday (and honestly, any busy weeknight) meal for when I have no idea what to make but still want the house to smell amazing. The whole recipe is built around one simple moment: drizzling a rich balsamic glaze over a raw beef brisket right in the slow cooker, then adding just three more pantry staples and walking away. It’s very Midwest-holiday-potluck meets set-it-and-forget-it convenience, and it turns an inexpensive cut of meat into something tender, slightly tangy, and special enough for guests with almost no effort.

I like to slice the brisket against the grain and spoon some of the balsamic juices from the slow cooker over the top. It’s perfect with creamy mashed potatoes or buttered egg noodles to soak up all that sauce, plus a simple green side like roasted green beans or a tossed salad. For a more casual spread, pile the shredded brisket onto toasted buns with a scoop of coleslaw. Leftovers are great wrapped in tortillas with a little cheese, or served over rice with steamed veggies for easy lunches.

Servings: 6

3–4 pounds beef brisket, trimmed of excess hard fat

Place the sliced onion in an even layer on the bottom of a 6-quart slow cooker to create a bed for the brisket.

Lay the beef brisket on top of the onions, fat side up if there is a fat cap, so it can baste the meat as it cooks.

Sprinkle the minced or sliced garlic evenly over the top of the raw brisket, then season the brisket all over with the kosher salt.

Holding the brisket steady with one hand, slowly drizzle the balsamic glaze all over the top and sides of the raw beef right in the slow cooker, letting some of it drip down onto the onions underneath. You want the surface of the meat well coated but not completely submerged.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the brisket is very tender and can be easily pierced with a fork.

Once cooked, carefully transfer the brisket to a cutting board and let it rest for 10–15 minutes so the juices redistribute. Meanwhile, taste the cooking liquid in the slow cooker and adjust the seasoning with a pinch more salt if needed.

Slice the brisket against the grain into thin slices for neat portions, or shred it with two forks for a more rustic style. Return the sliced or shredded brisket to the slow cooker and gently toss with some of the balsamic-onion juices to keep it moist and flavorful.

Serve the brisket warm, spooning extra balsamic glaze and onions from the slow cooker over the top of each portion.

If you like a little sweetness, stir 1–2 tablespoons of brown sugar or honey into the balsamic glaze before drizzling it over the brisket. For a savory twist, add 1 teaspoon of dried Italian seasoning or dried thyme on top of the brisket along with the salt. You can also swap the yellow onion for red onion for a slightly sweeter flavor, or add a handful of baby carrots around the meat so you have a built-in side dish. If your balsamic glaze is very thick, thin it with 2–3 tablespoons of water so it spreads more easily over the raw brisket. For make-ahead prep, you can place the onions, brisket, garlic, salt, and balsamic glaze into the slow cooker insert the night before, cover, and refrigerate; in the morning, set the insert into the slow cooker base and start cooking. Leftovers keep well in the fridge for up to 4 days and reheat nicely in a small covered dish with a splash of the cooking liquid, or you can freeze portions for future quick dinners.