Recipe for Beef Brisket in the Crockpot


  • 4 lb. Beef Brisket (trim fat, sprinkle black pepper, kosher salt, and then brown the brisket 5 minutes on each side in a frying pan using coconut oil or olive oil)
  • 10 Small Red Potatoes (first in the crockpot)
  • 4 carrots (cut in 2 inch pieces)
  • 2 Celery Stalks (cut in 2 inch pieces)
  • 1 large Spanish Yellow Onion (cut in eighths)
  • 1/2 lb. Mushrooms (thick sliced)
  • 1 cup Beef Broth
  • Add all vegetable ingredients to the crockpot and place the browned Brisket on top of the vegetables (last)
  • Cook covered in Crockpot on high for 5 hours
  • Remove some of the cooked broth to make gravy by stirring in either some corn starch or flour over low heat in a small sauce pan. Add a little and stir to dissolve and until gravy is desired consistency.







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