Crockpot Brisket and Onions

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I love to use my crockpot! It’s so nice to come home (after a day of co-op classes, running errands, or taking a field trip) to the wonderful smell of Crockpot Brisket and Onions. It takes a few minutes to prepare before turning on the crock pot, but I think you’ll find that it’s worth it!

These brisket and onions are also a filling and substantial meal, just perfect for the days when the weather is cooling down and you just want something that warms you up a little. You can serve this crockpot brisket with baked potatoes, mashed potatoes, or rice, along with a healthy salad on the side. 

Ingredients for Crockpot Brisket and Onion

• 1 tbsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp of salt
• a pinch of cayenne pepper
• whole brisket
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 3 cloves minced garlic
• 2 sweet onions
• 1 tbsp of honey
• 1 tbsp of tomato paste
• 3 tbsp flour
• 1 cup chicken broth
• ¼ cup white wine
• 1 tsp thyme
• Pepper, to taste
• 2 bay leaves

How to Make the Crockpot Brisket and Onion

Step 1: To begin, in a small dish combine a tablespoon of paprika, 2 teaspoons of onion powder, a teaspoon each of garlic powder and black pepper, a half teaspoon of salt, and a pinch of cayenne pepper. Stir those together.

Step 2: Cut your brisket in half and rub the spices all over both sides of both portions.

Step 3: In a large skillet, heat a tablespoon each of extra virgin olive oil and butter.

Step 4: Add in 3 cloves of minced garlic and two sweet onions that have been cut into slices. (Vidalia are best.) Sauté these over medium heat until they are tender.

Step 5: Add in a tablespoon each of honey and tomato paste. Stir those in.

Step 6: Sprinkle in 3 tablespoons of flour and stir to coat.

Step 7: Pour in a cup of chicken broth.

Step 8: At the same time, go ahead and pour in a quarter cup of white wine.

Step 9: Stir these together and cook until they just come to a boil. Turn off the heat.

Step 10: Place half of your brisket in the crockpot. Top with half of the onions, a half teaspoon of thyme, a sprinkling of pepper, and a bay leaf. Top with the other half of the brisket, along with the other half of the onion mixture, another half teaspoon of thyme, another sprinkling of pepper, and a second bay leaf.

Cover and cook on high for 6-7 hours. Discard the bay leaves, and cut or shred the brisket.

Serve this with potatoes, on rolls, with rice, or as a stand-alone main dish with your choice of sides.

Enjoy!

And if you have leftovers, you can add the meat into pretty much any chili recipe. Here are a few of our favorites:

Prize-Winning Chili

Cincinnati Chili

You could also supplement brisket for the ground beef in this Quick and Easy Beef Stroganoff recipe.

Crockpot Brisket and Onions

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• Author: Trish Corlew

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Description

It’s so nice to come home to the wonderful smell of Crockpot Brisket and Onions after a busy day.

It takes a few minutes to prepare before turning on the crock pot, but I think you’ll find that it’s worth it!

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Ingredients

Scale 1x2x3x

• 1 tbsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp of salt
• a pinch of cayenne pepper
• 2–3 pounds of brisket
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 3 cloves minced garlic
• 2 sweet onions
• 1 tbsp of honey
• 1 tbsp of tomato paste
• 3 tbsp flour
• 1 cup chicken broth
• ¼ cup white wine
• 1 tsp thyme
• Pepper, to taste
• 2 bay leaves

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Instructions

• In a small dish combine a tablespoon of paprika, 2 teaspoons of onion powder, a teaspoon each of garlic powder and black pepper, a half teaspoon of salt and a pinch of cayenne pepper. Stir those together.
• Cut your brisket in half and rub the spices all over both sides of both portions.
• In a large skillet, heat a tablespoon each of extra virgin olive oil and butter.
• Add in 3 cloves of minced garlic and two sweet onions that have been cut into slices. Sauté these over medium heat until they are tender.
• Add in a tablespoon each of honey and tomato paste. Stir those in.
• Sprinkle in 3 tablespoons of flour and stir to coat.
• Pour in a cup of chicken broth and a quarter cup of white wine.
• Stir these together and cook until they just come to a boil. Turn off the heat.
• Place half of your brisket in the crockpot. Top with half of the onions, a half teaspoon of thyme, a sprinkling of pepper and a bay leaf. Top with the other half of the brisket, along with the other half of the onion mixture, and another half teaspoon of thyme, another sprinkling of pepper and a second bay leaf.
• Cover and cook on high for 6-7 hours. Discard the bay leaves, and cut or shred the brisket.

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Notes

You can serve this meal with rolls, rice, or potatoes. It’s also good on its own, and leftovers can be used in a variety of dishes.