May 19, 2016

Tangy Crockpot Brisket

Tangy Crockpot Brisket

IMG_2040The combination of this tangy brisket with roasted sweet potato or butternut squash, is out of this world! I rely on these kinds of recipes because they make a bunch of food with very little prep time. Cut your starchy veggie and throw it on a sheet tray lined with parchment paper. Spray with olive or coconut oil for an easy clean up. Roast at 425 until browned.

The picture below is shown with steamed kale. I use a metal steamer basket and just rip the leaves off and tossed them in for 5 mins. Voila! The sauce that this produces goes well with the sides.  See the full recipe below.

If you have trouble finding brisket, look for rump, chuck roast, or London broil to replace. 

We have been getting our beef from a local farm in Shelburne called Wheel-View Farm. They always have brisket and it happens to be one of the least pricey cuts you can get. If you’re in the area, you should check out the farm (call before you go). the prices at the farm can be up to half the price that you would pay at the co-op or other local vendor (meat sourced from the same farm, but you cut out the middle man). They also have great prices if you are able to buy in bulk (chest freezer or split with a few family members or friends). 

Click HERE for FULL RECIPE or see below. Original recipe is from

Tangy Crockpot Brisket


  • 1 3-5 lb brisket ( just make sure it will fit in your crockpot)
  • 1 large onion, chopped
  • 4 tablespoons chili powder
  • 1 tablespoon sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning (I use Old Bay)
  • For the sauce:
  • 1/3 cup coconut aminos or ¼ cup soy sauce
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic
  • 2-3 cups chicken broth


  1. Chop onion and put in the crockpot.
  2. Mix your spices in a small bowl and rub mixture all over brisket.
  3. Place brisket in crockpot on top of chopped onions.
  4. Mix all your sauce ingredients in a bowl except the chicken broth.
  5. Top brisket with sauce and then cover with just enough chicken broth to fill the bottom of the crock pot.
  6. Turn crockpot on high and cook for 8 hours or more. It should be very tender when cut.




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