Reviewed: Nov. 10, 2009

I tried this recipe for the first time ever cooking brisket and using this recipe was not good at all. It tasted too sweet and katchupy at the same time. I asked my sister how I should fix it and i emptyed everything out of the crockpot and rinced off the brisket and just used the onion soup recipe and added some carrots. I need to find someone that cooks brisket every year for passover for the perfect meal! Sorry

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tigressriley

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Reviewed: Nov. 1, 2009

Am looking forward to making this again this year for Christmas dinner! This time I will double the recipe..it was SO good last time there were absolutely NO leftovers! Did not change a thing..needs no modification in my opinion!

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MARYLEE23

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Oct. 29, 2009

Good. Very easy and it went qucikly at my house.

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Heather Ski

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Reviewed: Oct. 14, 2009

I made this recipe as is except I used two tri tip cuts of beef because that was all I had on hand and it turned out perfectly!! The smell that greeted us when we walked through the door from a long hard day was revitalizing, we couldn't wait to dig in and it was absolutely delicious, I recommend serving it with mashed potatoes. thank you for submitting this one!!

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luv2cook

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Reviewed: Oct. 12, 2009

Made this yesterday, after reading a lot of the reviews I made the following changes; added more garlic, splash of worchester sauce, black pepper, used one bottle of Heinz chili sauce. I sliced one yellow onion and placed it on the bottom of the crockpot, put my briskit in, poured 3/4 bottle of ale in, then poured on the chili sauce mixture, finally topped with a large handful of sliced mushrooms. My boyfriend and I really liked this dish. Served with garlic mashed potatoes & green beans. Sooo good. Thanks Dorothy for sharing your cousin David's recipe.

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mich&rich

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Reviewed: Oct. 12, 2009

I didn't have the chili sauce, so I used someone elses addition of worchestire and mustard to ketchup. Yummy! My husband took some to work they loved it and my daughter also loved it!

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Aug. 14, 2009

my boys loved this. it was so easy and so tender. leftovers were awesome. the sauce was so tasty. i would add a bit more liguid at the beginning.

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vicky

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Reviewed: Aug. 13, 2009

I took this recipe on vacation and couldn't find any brisket so I made it with flank steak on the grill. Tasty meat marinade, but the sauce is too ketchup-y for my taste to serve over the egg noodles.

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sizial

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Reviewed: Jul. 20, 2009

I prepared exactly as listed. Although the brisket was tender, I removed the brisket and discarded all of the sauce. I added a good BBQ sauce, chopped the brisket and served over hamburger buns in order to save the meat. I will continue to use my old tried and true recipe.

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Estatelady

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Reviewed: Jun. 14, 2009

Seriously, surprisingly good for something so simple! I've even tried this w/ a basic cut of roast & it was still fantastic. I only rated it 4 stars on account of the sodium content & use of pre-packaged ingredients, but I have to tell everyone: the cold leftovers on a sandwich the next day are almost even better!

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aaronleslie

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Reviewed: Apr. 27, 2009

I thought my brisket was going to come out bland like others have in the past, but this was awesome!

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jewels1113

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Reviewed: Apr. 16, 2009

My family loved this, but I thought it tasted a little "ketchupy" Next time I will add beer to the crock pot and maybe less chili sauce. It tasted best reheated the next day.

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JULIECO1

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Reviewed: Apr. 6, 2009

Good stuff with potatos and corn

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Caroline

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Reviewed: Apr. 5, 2009

Excellent and easy to prepare. A definite keeper for my recipe box.

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Susie

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Mar. 12, 2009

I did pot roast and brisket in one week. Honestly I had better brisket only one time in my life, otherwise this was pretty good and healthy. Just not my thing. Husband loved it.

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SeeKikiRun

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Mar. 10, 2009

Very good! Very easy!

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LINDA0902

Home Town: Jersey City, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Feb. 15, 2009

So good and so simple. Will make this again and again.

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KROX722

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

This turned out soo good. I did the recipe as follows, except I poured three bottles of guinness stout and two bottles of Sweet Baby Ray's BBQ sauce in my slow cooker, which is very large. I sliced 5 white onions and placed on the bottom, seared a 10 lb brisket, and let it go for 9 hours on 250 degrees. I poured the juices in a skillet and added flour, salt, garlic, and back pepper to make a gravy. Da Bomb

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Trey

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Jan. 23, 2009

I made this as a last minute addition to our menu for a party we had. The other meat dishes were roast turkey and baked ham. Since this was only an afterthought, I only bought 9 pounds of brisket. It was so tender. I just let it cook until it was super fork tender. It was all gone and gobbled up before the ham and turkey. Our guests couldn't get enough of it. I even saw one guest literally pick up the tiny pieces of beef, with his fingers, left in the chafing dish. Personally I thought it was a little too sweet, maybe I should've reduced the chili sauce. I didn't serve it drenched with the sauce, just a little on top. I will make this again. I had to use two crock pots to cook this. Next time, I will just have to use 20 pounds. Since I would have to use a large amount, and at $4.99 a pound, brisket gets expensive. Thanks for the recipe.

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Maria Hutchinson

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

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Reviewed: Dec. 26, 2008

While this is one of the most tender briskets I've ever made. My family found this to be just a little too sweet and "ketchupy". My son liked the sauce over his potatoes that I boiled seperately. The carrots that I added per the suggestion of another reviewer we a little to mushy and took on some of the vinegar flavor from the chili sauce. Nobody ate them. It's not a terrible recipe but my family prefers the more simple flavor of my boring old recipe.

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michellePA

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Cousin David's Slow Cooker Brisket

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