There is something deeply satisfying about a brisket that asks so little of the cook and gives back so much at suppertime. This slow cooker Amish-style brown sugar brisket leans on a handful of pantry staples to turn a tough cut of beef into a fork-tender roast with a sweet-savory glaze and rich gravy. It is the sort of dependable meal country cooks have long appreciated, especially when a full day’s work still calls for a hearty dinner on the table.
Serve this brisket with buttery mashed potatoes, buttered egg noodles, or simple boiled potatoes to catch every bit of the sauce. A side of green beans, glazed carrots, or sweet corn fits right in, and if you have any leftovers, tuck slices into soft rolls with a spoonful of the cooking juices for a fine next-day sandwich.
Slow Cooker 5-Ingredient Amish Brown Sugar Brisket
Servings: 8
Ingredients
1 beef brisket, about 3 to 4 pounds
1 cup packed brown sugar
1 envelope onion soup mix
1 cup chili sauce
1 cup water
Directions
1. Pat the brisket dry and place it in the slow cooker, fat side up if your cut has a fat cap.
2. Press the brown sugar evenly over the top of the raw brisket, coating the surface as thoroughly as you can.
3. Sprinkle the onion soup mix over the brown sugar layer, then pour the chili sauce and water around and over the brisket.
4. Cover and cook on low for 8 to 10 hours, or until the brisket is very tender and slices easily with a fork.
5. Transfer the brisket to a cutting board, let it rest for 10 minutes, then slice against the grain and serve with plenty of the cooking sauce spooned over top.
Variations & Tips
For a deeper sauce: If you like a thicker, richer gravy, remove the brisket when done and simmer the cooking liquid in a saucepan for a few minutes until it reduces a bit. That little extra step makes it especially nice over potatoes or noodles.
Add vegetables: Tuck carrots, onion wedges, or small potatoes around the brisket during the last few hours of cooking if you want the whole meal in one pot. They will soak up that sweet-savory flavor beautifully.
Make it a touch tangier: A spoonful of prepared mustard or a splash of apple cider vinegar stirred into the sauce can balance the sweetness of the brown sugar if your family prefers a sharper finish.
Slicing tip: Brisket is always best sliced against the grain. If the grain is hard to spot after cooking, take a quick look before it goes into the slow cooker so you know which direction to cut later.
Leftover supper idea: Leftover brisket reheats well in its sauce and makes wonderful sandwiches, hash, or open-faced hot beef over toast. In many farm kitchens, that second meal is almost reason enough to make the first one.