Crock Pot Beef Brisket

This recipe is fun and delicious and can be used in so many ways! Pictured here with extra veggies.

Whether you’re enjoying this form the holidays, on a cold, winter day, or in the middle of summer, this dish is meaty and colorful. You can add the veggies as pictured, or go full on naked beef.


Crock Pot Brisket

4-5 pounds well-trimmed brisket
1/2 cup tomato sauce
3/4 cup water
1 tsp vinegar
4 bay leaves
1/2 tsp thyme
3 cloves garlic
1 tsp salt
1/4 tsp pepper

Place meat in slow cooker. Mix ingredients and pour over the meat. Cook on low for 6-7 hours, or until meat is tender, checking periodically to ensure more water isn’t needed.

Juices can be made into gravy, or can be drizzled over the meat.

Makes 12 servings.

Nutritional information: Calories: 595, Carbohydrates: g, Fiber: 1 g, Net Carbohydrates: 1 g, Protein: 32 g, Fat: 50 g

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  1. Would it be possible to mix all of the ingredients together and freeze for OAMC?

  2. Covington Lee says

    In the picture above, did you mix the veggies in the crock pot along with the meat?


  1. […] spaghetti: Meatghetti Crock pot brisket 1 pound, cooked hamburger 1.5 cups low carb, no sugar-added tomato sauce* Aged Parmesan cheese […]

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