Put a raw whole packer beef brisket in the pot and 2 other ingredients to get a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker brisket is the kind of no-fuss summer supper that makes the whole house smell amazing while you’re off living your day. You literally put a raw whole packer beef brisket in the slow cooker, add just two pantry-friendly ingredients, and let it transform into tender, sliceable, saucy meat that will have your husband (and the kids) circling the kitchen asking when dinner’s ready. It’s inspired by the simple potluck recipes we pass around at church and ball games here in the Midwest—big flavor, easy steps, and plenty to share.

Serve this brisket sliced or shredded on soft sandwich buns with a scoop of coleslaw on top, or alongside corn on the cob, potato salad, or a simple green salad. It’s also wonderful over mashed potatoes or buttered egg noodles to soak up the juices. For a lighter summer plate, pair it with sliced tomatoes, cucumber salad, and some watermelon on the side. Leftovers make great next-day lunches tucked into tortillas with a little cheese or piled onto baked potatoes.

Servings: 10-12

1 whole packer beef brisket (8–12 pounds), raw and untrimmed

Place the slow cooker crock on a stable, heat-safe surface near an outlet. Make sure it is clean and dry.

Unwrap the raw whole packer beef brisket and pat it dry with paper towels. If there are any loose pieces of fat hanging off, you can trim them, but leave most of the fat cap on for flavor and moisture.

If your brisket is too large to lie flat in the slow cooker, fold the thinner flat end underneath itself so the whole piece fits snugly in the bottom of the pot, fat side up. This should look like a large, folded slab of raw brisket filling the crock.

In a medium bowl, stir together the barbecue sauce and the dry onion soup mix until well combined.

Pour half of the barbecue-onion mixture over the top of the brisket in the slow cooker, spreading it with a spoon so the surface is coated. If some sauce runs down the sides, that’s perfect—it will help flavor the juices.

Cover the slow cooker with the lid, making sure it fits tightly so steam does not escape.

Cook on LOW for 10–12 hours, or on HIGH for 6–7 hours, until the brisket is very tender when pierced with a fork and easily pulls apart at the edges. Avoid lifting the lid during the first several hours so the heat stays even.

Once the brisket is tender, carefully transfer it to a large cutting board, keeping it in one piece if possible. Tent loosely with foil and let it rest for 15–20 minutes so the juices settle.

While the brisket rests, skim excess fat from the surface of the cooking juices in the slow cooker with a spoon. If you’d like a thicker sauce, you can remove 1–2 cups of the juices to a small saucepan and simmer on the stove for 5–10 minutes to reduce slightly, then return to the slow cooker.

Slice the brisket across the grain into 1/4- to 1/2-inch slices for neat portions, or shred it with two forks for a more casual, pulled-beef style. Return the sliced or shredded meat to the slow cooker and gently toss with the warm sauce so everything is coated.

Turn the slow cooker to WARM and serve the brisket straight from the pot, spooning extra sauce over each portion.

For a sweeter, more kid-friendly flavor, use a honey or brown sugar barbecue sauce. If your crew likes a little kick, pick a smoky or spicy barbecue sauce instead. You can also stir 1–2 tablespoons of yellow mustard into the sauce mixture before pouring it over the brisket for a tangier finish without adding extra ingredients. For picky eaters who don’t love visible onion bits, blitz the barbecue sauce and onion soup mix together in a blender before adding to the pot so it’s smooth. If your brisket is very large, you may need to cut it into two big pieces and overlap or stack them slightly in the slow cooker; just keep the fat side facing up as much as possible so the meat self-bastes. Food safety tips: Always start with a fully thawed brisket—never put a frozen whole brisket directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on the slow cooker while cooking so the internal temperature rises steadily. The brisket should reach at least 190°F–200°F in the thickest part for best tenderness; use an instant-read thermometer to check. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat only what you plan to serve to at least 165°F before eating.