Mom's Brisket or Pot Roast

Jamie Davis 2

"This is my mom's brisket recipe passed down to her by her mother. You can use it to make brisket or pot roast. Recipe is written for stovetop or crockpot, Mom also makes it in the oven."
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8 servings
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Original recipe yields 8 servings



  • Prep

  • Cook

  1. Trim fat off meat. In a plastic bag, add the meat to a few tablespoons of flour, ½ tsp pepper and 1 tsp of the garlic and onion powders. Shake to coat.
  2. Brown the meat on all sides on medium-high heat. Reduce heat to low (or move to slowcooker).
  3. Add Onion Soup Mix to 1 cup hot water, stir, and pour over meat. Pour beer (or red wine or red wine vinegar) over top. Liquid should come about half way up the side of the meat.
  4. Cover and simmer on low for about 2 hours, but don't let it boil. (or 6 1/2 hours on low in the slowcooker) Make sure liquid doesn’t dry up, add water if you need to.
  5. Remove meat to a platter and let it cool 15 minutes.
  6. With the heat still on low add the ketchup, applesauce, Worcestershire Sauce and stir until dissolved. Add flour to thicken, stir until blended.
  7. Slice meat against the grain as thin as you can without it shredding. Put meat back in pot immersed in the gravy and simmer 1 hour.
  8. Remove meat and gravy into a casserole, cool ½ hour, cover, and refrigerate overnight.
  9. When you uncover the next day, there will be a layer of fat across the top to skim off.
  10. Reheat and serve.
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