If you’re searching for an incredibly easy, melt-in-your-mouth dinner that basically cooks itself, then you need to make this three-ingredient French onion brisket. It uses a delicious cut of beef, slow-cooked with caramelized onions and broth for a rich, savory flavor that will leave you wondering why you ever thought you’d have time to cook on the weekend. It’s the perfect comfort food for a cold winter night or a busy holiday.
I use this easy slow cooker recipe when I need to feed a crowd but don’t have time to prepare something more complicated. With the power of the slow cooker and two clever shortcuts from the pantry, you can get this impressive dish started in less than 5 minutes. Simply dump the beef into the slow cooker, top it with the soups and let it cook away.
The best part about this slow cooked recipe is the rich gravy that forms in the slow cooker as the fat renders from the brisket. The dry seasoning and canned soup blend with the juices from the meat to form a deliciously savory sauce that you’ll want to pour over everything on your plate. Bring out a loaf of bread because you won’t want to miss a single drop.
Why You Will Love This Recipe
When I need to feed a crowd but don’t have any time to cook, this slow cooker French onion brisket is a lifesaver. The flavor and texture of this beef brisket will fool anyone into thinking you’ve been cooking all day and you didn’t need any skills to do it. Slow cooking brisket is guaranteed to yield a tender and juicy result that doesn’t require any attention while the oven is tied up with other dishes.
Another reason I love this French onion brisket is how well it serves a large group. It easily slices and portions, making it perfect for sharing with a crowd. And the strong flavor of the slow-roasted onions means that you don’t need to marinate it overnight with a fancy rub or spice blend. Brisket also improves with age, making it ideal for a make-ahead recipe so you’re not scrambling on the day of.
What You Need
This easy slow cooker brisket uses only a few ingredients to make the most flavorful dish imaginable. You’ll need a beef brisket, a package of French onion dry soup mix, and a can of French onion condensed soup.
Beef Brisket
I like to buy a flat cut brisket for this recipe. A flat cut brisket is a bit more uniform in shape, which makes it easier to slice for serving. A small amount of fat on the edge of the brisket is fine, as the fat will melt during cooking and keep the brisket moist and juicy. Don’t remove the entire layer of fat off the beef before cooking. This layer keeps the meat moist during the long cooking time.
Dry French Onion Soup Mix
A packet of dry French onion soup mix is the easiest way to get an explosion of flavor in your crockpot recipe. The mixture contains dehydrated onions, beef bouillon, and seasonings which forms a tasty crust on the top of the beef while it cooks. Spread it over the beef before cooking to ensure all of the flavors seep into the meat.
Condensed French Onion Soup
A can of condensed French onion soup adds extra liquid to your crockpot, melting the beef and creating a delicious gravy. There are also caramelized onions and other ingredients in the soup which add more depth of flavor. Don’t add any extra water to the soup; just pour the whole can over the beef.
How to Make French Onion Brisket
It doesn’t get easier than this! Just dump everything in the slow cooker, wait, and dig in.
Prep the Meat
Coat the inside of a 6-quart slow cooker with non-stick cooking spray. Place the beef in the slow cooker with the fat side up.
Rub the Seasoning
Pour the entire contents of the dry French onion soup mix over the top of the brisket and press the mixture into the meat.
Pour the Soup
Pour the contents of the can of condensed French onion soup over the brisket. Distribute the onions evenly on top of the meat, rather than allowing them to pool off to the side.
Slow Cook
Cover the slow cooker and cook on low for 8-10 hours. The meat should be very tender and pull apart easily, but not shredded.
Rest and Slice
Transfer the brisket to a cutting board and allow it to rest for about 15 minutes before slicing. Slice thinly against the grain. Serve with the gravy in the slow cooker.
My Top Recipe Tips
It is critical that you slice the beef against the grain to keep it tender. The direction of the grain will be visible as lines of meat running in one direction through the brisket.
Let the meat rest after cooking before slicing. The juices in the brisket will continue to redistribute if the beef sits undisturbed after it comes out of the slow cooker. Slicing the meat too soon will release those juices before they have time to re-absorb into the meat.
Take the extra 10 minutes in the morning to quickly and aggressively sear your raw brisket in a scorching hot cast iron skillet for 3 minutes per side prior to putting it in the slow cooker. This is optional but makes a beautiful golden brown Maillard crust that takes the flavor of the gravy to the next level.
Easy 3-Ingredient French Onion Brisket Recipe
Equipment
- 6 quart slow cooker
- Large cutting board
- Sharp carving knife
Ingredients
- 1 beef brisket 3 to 4 lbs, preferably flat cut
- 1 packet dry French onion soup mix 1 oz packet
- 1 can condensed French onion soup 10.5 oz can, do not dilute
Instructions
- Lightly spray the inside of a large slow cooker with nonstick cooking spray.
- Add the beef brisket to the slow cooker with the fat cap facing up.
- Sprinkle the dry French onion soup mix evenly over the brisket. Rub the spice mixture into the meat with your hands.
- Add the can of condensed French onion soup to the top of the brisket and spread the onions evenly.
- Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, until the brisket is fork tender.
- Carefully remove the brisket to a large cutting board and loosely tent with foil. Allow the brisket to rest for 15 minutes.
- Slice the brisket thinly against the grain using a sharp knife.
- Serve brisket warm, ladling the onion gravy from the slow cooker over the top.
Storage and Reheating
- Store: Store leftover brisket and gravy in an airtight container in the fridge for up to 4 days. The flavors really get better the next day!
- Freeze: Slice the brisket, store in the gravy and place in a tightly sealed, freezer safe container for up to 3 months.
- Reheat: Reheat slices in a covered skillet or baking dish with a splash of the leftover gravy until heated through.
Serving Suggestions
- Serve with a mountain of creamy, roasted garlic mashed potatoes to dip in the onion gravy.
- Serve with sweet, roasted carrots and steamed green beans.
- Serve on toasted brioche buns with melted provolone cheese for amazing leftovers french dip sandwiches.
- Serve with thick slices of warm, crusty sourdough bread to sop up every last drop.
Frequently Asked Questions
Can I cook this in the oven instead of a slow cooker?
Yes! Put the brisket and soup in a large dutch oven or roasting pan. Cover with heavy duty aluminum foil and bake at 325°F for about 3.5 to 4 hours, until fork tender.
Should I cook the brisket fat-side up or down?
Always cook your brisket with the fat cap up. This will melt down the sides of the meat during the slow cooking process, keeping the meat moist.
Leave a Reply