Reviewed: Sep. 8, 2009

I'm sorry, this recipe left a lot to be desired. While the brisket was exceptionally tender, the sauce was horrible. It tasted like ketchup and onions (which it is). I had to add beef broth and some demi glace to give it some body and flavor and it was still pretty horrible.

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Swissguy

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Leawood, Kansas, USA

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Reviewed: Aug. 24, 2009

Fantastic and super easy to make. This went great with garlic mashed potatoes.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 15, 2009

I took this recipe and sort of ran with it. I used 1 can of condensed tomato soup with two and a half cans of water instead of ketchup, 1 packet of onion soup dip mix, a few healthy shakes of worcestershire sauce, and garlic salt. I also added baby red potatoes and coarsely chopped carrots. At the end, I took out all of the meat and vegetables and added two tablespoons of cornstarch mixed with a dash of cold water to make some great gravy. Good luck!

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Elizabeth

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Reviewed: Jan. 23, 2009

Followed the recipe and it turned out great. Everyone loved it and the prep time was minimial.

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TCREAN

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Reviewed: Dec. 23, 2008

This is outstanding and so simple to make! I followed the recipe with the exception of a few small adjustments. My brisket was 6 lbs. so I upped the amounts of garlic powder, ketchup and water to compensate, but otherwise left the ingredients as listed. It was done in 9 hours and was delicious! My husband raved about it. Thanks for sharing this recipe!

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LoriB.

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Oct. 19, 2008

succulent. easy. my favorite combination!

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sallieben

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Reviewed: Mar. 21, 2008

This was the first brisket I ever cooked (many years ago) & my husband LOVED it. It made great sandwiches for him the next day. Over the years I have made revisions. (I no longer cook it in the crock pot) But it is still a great recipe.

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gotpictures

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jan. 26, 2008

I made this as posted and it was very tender and moist. I shredded the leftovers and added BBQ sauce for BBQ beef sandwiches later in the week. This is a keeper!

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Marni

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Reviewed: Jan. 24, 2008

reply for nancy: you cooked it for 9 hours. When making a smaller roast for less people adjust the time you cook as well. A 2 to 3 lb roast will only need to cook 4 to 5 hours or so on low in a crockpot.

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mom of two

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 27, 2007

This was really good, and I would make it again. I have to admit that I am not a huge brisket fan because of all the fat, but my husband loves it so I try to make it for him once in a while. It's nice to have a change from the regular old corned beef and cabbage style. Thanks for sharing!

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patriciap

Cooking Level: Intermediate

Home Town: Starkville, Mississippi, USA

Living In: Columbus, Mississippi, USA

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Reviewed: Jun. 20, 2007

It didn't come out quite like other brisket I've had, but it was definitely good and ridiculously easy. My husband went back for second helpings.

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ohmama502

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: May 8, 2007

used sweet baby ray's hot and spicy bbq sauce instead of ketchup and gave it a little kick.

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jb

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Reviewed: Apr. 14, 2007

SOOOO easy and delicious! Served with brussel sprouts and rolls. Perfect meal! Meat was so tender.

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Allie

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Reviewed: Apr. 11, 2007

The gravy to this was awesome! I took the advice of one reviewer and sliced the meat after 3/4 hours. I also added beef broth (just enough to cover the beef) at that point to make certain it would not dry out. this gravy is a keeper-I am going to try it on other meat such as roast beef and pot roast. I think this recipe should also be listed under "gravy"!FABULOUS!

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HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Jan. 18, 2007

I completely forgot to add the onion to the pot when I made this, but it was good, anyway. And very easy!

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Mrs. Michael Ramey

Cooking Level: Intermediate

Home Town: Dinwiddie, Virginia, USA

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Reviewed: Jan. 3, 2007

Wonderful taste and very easy to make. We used the leftovers to make shredded beef burritos the next day.

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Gwen Hill

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 20, 2006

This was very tender and juicy.I loved it!

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bran/shawn

Cooking Level: Intermediate

Living In: Alvin, Texas, USA

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Reviewed: Aug. 1, 2006

not what I was expecting. Best bit was the gravy. The meat was dry and tasteless.

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lisa.s

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2006

This was a little tough and tasted a lot like regular ol' pot roast. I was hoping for something with a little more flavor. This is pretty good though, at least as far as pot roasts go.

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OTTOS2

Cooking Level: Expert

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Reviewed: May 2, 2006

Based on other reviews and my preference......I had a 4 1/2 lb brisket, browned it quickly, then made as recipe suggested except I added some hot sauce (for flavor) and I used (chicken) broth instead of water. This cooked and was ready in 9 hours. I shredded it in big chunks and made sandwiches out of it. Very good! Would make again.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Deli Style Brisket

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