Make this easy and flavorful Slow Cooker Brisket with BBQ Sauce for a tender, melt-in-your-mouth dinner. Perfect for busy weeknights or family gatherings, this crockpot recipe requires minimal prep and delivers maximum flavor. Serve with mashed potatoes or cornbread for a complete meal that everyone will love. This beef brisket is cooked low and slow, resulting in the perfect texture and a deliciously smoky BBQ taste.

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Helpful Tips & Frequently Asked Questions

Do I need to sear the brisket?
Searing the brisket adds a deeper flavor, but it’s not necessary. If you’re short on time, you can skip this step and still enjoy a tender and flavorful brisket.

Can I use homemade BBQ sauce?
Absolutely! Homemade BBQ sauce works wonderfully in this recipe, but store-bought is also convenient and tasty. Use your preferred variety, whether it’s sweet, smoky, or spicy.

How do I know when the brisket is done?
The brisket should be fork-tender and easily pull apart. Cooking it low and slow for 8-10 hours will help achieve the perfect texture.

Can I freeze leftover brisket?
Yes, brisket freezes well. Allow the brisket to cool, then store it in an airtight container or freezer bag. Freeze for up to 3 months. Reheat in the oven or slow cooker with some extra BBQ sauce to prevent it from drying out.

What to Serve with Crockpot Brisket

Mashed Potatoes or Roasted Potatoes for a hearty accompaniment
Coleslaw for a fresh and crunchy contrast
Mac and Cheese for extra comfort
Cornbread for a classic Southern touch
Baked Beans for a savory and slightly sweet side
Grilled or Roasted Vegetables like asparagus, Brussels sprouts, or carrots

Italian Hamburger Soup Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Tender and flavorful, this Slow Cooker Brisket with BBQ Sauce is an easy, hands-off recipe perfect for weeknight dinners or gatherings. Cooked low and slow for melt-in-your-mouth goodness.

Ingredients

1½ lb ground beef
1 medium onion, chopped
½ large green bell pepper, diced
4 cloves garlic, minced
8 cups beef broth
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano, undrained
1 (9 oz) bag frozen green beans
1 (8 oz) can tomato sauce
2 Tbsp tomato paste
1½ cups ditalini pasta or elbow macaroni
1 Tbsp Worcestershire sauce
1 Tbsp Italian seasoning
Salt and pepper to taste

Directions

In a large Dutch oven, brown the ground beef, onion, and green bell pepper over medium heat until the beef is fully cooked and no longer pink. Add the garlic and cook for another 30 seconds. Drain any excess fat.
Stir in the beef broth, diced tomatoes, green beans, tomato sauce, tomato paste, Worcestershire sauce, and Italian seasoning. Add salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 30 minutes, allowing the flavors to meld.
Add the pasta and cook until tender, about 10-12 minutes. Adjust seasoning if needed before serving.

Notes

Substitutions: You can swap the ground beef for ground turkey, chicken, or pork.
Vegetable Variations: Feel free to add other vegetables like carrots, celery, corn, spinach, or kale to customize your soup.
Pasta Alternatives: Any small pasta shape works well, such as elbow macaroni or shells. If you prefer, you can replace the pasta with diced potatoes (red, Yukon gold, or russet).
Crockpot Version:
Brown the ground beef, onion, and bell pepper, then transfer to the slow cooker. Add the remaining ingredients (except the pasta). Cook on LOW for 6 hours. Stir in the pasta during the last 15-20 minutes, cooking on HIGH until tender.
Freezing Tips:
This soup freezes beautifully. Cool it to room temperature before transferring to freezer-safe containers. Store in the freezer for up to 4 months.
When reheating, you may need to add extra liquid as the pasta can absorb the broth. If preparing as a freezer meal, add the pasta when reheating.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.