Slow Cooker Peppered Beef Brisket in Beer

This recipe leaves me with mixed emotions.  I’m thrilled I found it, because it’s delicious, but I’m irritated with myself because I’ve had the cookbook that it’s in for years and years, and never tried it until now.  Shame on me!

This brisket was a huge hit with my family.  It was the perfect thing on a night when we were running around until after 7 o’clock, and the fact that it was delicious just added to its awesomeness.  The brisket cooks up amazingly tender and moist, and the gravy…oh, the gravy!  I’m not a gravy person, and this one has me singing its praises.  Such simple ingredients, but so tasty.

I started by slicing up a large onion and laying the rings in the bottom of my slow cooker.  Then, I sprinkled a three-pound beef brisket generously with pepper and placed it on top of the onions.

Once the brisket was all nestled in nicely, I put my sauce together.  I whisked together some chili sauce, brown sugar, and a couple of cloves of crushed garlic.  Then, I carefully stirred in 3/4 cup of beer.

In the spirit of the season, I chose an Octoberfest beer.  (It never hurts to be festive, right?)

Once it was mixed together, I poured the mixture over the brisket, put the lid on the slow cooker, turned it to LOW and walked away.

Eight hours later, I had a perfectly cooked brisket on my hands!

I whisked a slurry of flour and water into the sauce, right in the slow cooker, and let it cook on HIGH for about five minutes.  It thickened up beautifully.

When it was ready, I sliced up the brisket, piled it next to some mashed potatoes and broccoli, and ladled on that gravy…oh, the gravy!  It was delicious!!  The onions were perfectly cooked down and sweet, and who knew beer and chili sauce would do such amazing things?  I’m still in awe of it.  So simple, and so right.


Adapted from Southern Living: Our Best Easy Weeknight Favorites

Slow Cooker Peppered Beef Brisket in Beer
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 large onion, sliced into rings and separated
  • 1 (3-4 lb.) beef brisket, trimmed
  • ¾ tsp. pepper
  • ¾ cup beer
  • ½ cup chili sauce
  • 3 Tbsp. brown sugar
  • 2 cloves garlic, crushed
  • 3 Tbsp. water
  • 3 Tbsp. flour
  • mashed potatoes for serving
  1. Place the onion rings in the slow cooker. Sprinkle the brisket with the pepper and place it on top of the onion.
  2. Carefully stir together the beer, chili sauce, brown sugar, and garlic. The beer will bubble up, so be careful!
  3. Pour the mixture over the top of the brisket. Cover the slow cooker and cook on HIGH for 4-6 hours or LOW for 8-12 hours.
  4. Remove the brisket from the slow cooker, reserving the juices in the slow cooker.
  5. Whisk together the water and flour and whisk it into the sauce.
  6. Cook, uncovered, on HIGH for 5 minutes or until the gravy has thickened.
  7. Serve with mashed potatoes.
  8. ENJOY!


17 thoughts on “Slow Cooker Peppered Beef Brisket in Beer

    • From what I’ve read, low and slow is the way to go. I’ve never cooked a brisket in the oven, but from what I’ve read, 1 1/2-2 hours per pound at 225. Hope that helps!

  1. It looks and sounds delicious. I wonder if you could do it without the beer; we don’t do alcohol.

    Happy Sharefest. I hope you have a great weekend.

    • You probably could, but you’d need to make sure to substitute that liquid with something else…maybe beef broth? The sauce may not have exactly the same flavor at the end, but I’m sure it would still be tasty! Let me know if you try it! 🙂 Thanks for stopping by!

  2. Maybe they could use coke or pepsi, since I’ve seen beer butt chicken, don’t they also sometimes use soda?

  3. This recipe looks great; I might try this with a venison roast, what do you think? I might try it this weekend, if I do, I will let you know how it turned out : )

  4. I have made this twice now, still without a brisket, I had roasts instead so I gave it a world. It’s delicious and so easy, I can pop this quickly before I go to work and its been a hit with the family. Thank you!

  5. I put a chuck roast and a small venison roast in the crockpot. The chuck roast was so tender it fell apart. After a few hours I cut the venison roast into small chunks and put it back in the crock pot. I must say, both cuts of meat were tender and tasty. Hubby then made the venison roast for his buddies on the eve of opening day. Big hit. I will say I am going to experiment with the cocktail sauce thing and use ketchup and worcestshire sauce next time. thanks!

    • I haven’t frozen it, but I bet you could. You may want to slice the brisket up and freeze it, sliced, in the gravy. Will make for shorter reheating time. Good luck!

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