Prep 20 mins
Cook 8 hrs
Be sure to use a fresh beef brisket NOT corned beef brisket. If you can't find a brisket, use the same cut you use for pot roast, such as rump roast.
- 3 large garlic cloves, finely chopped
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon fresh coarse ground black pepper
- 3 lbs fresh beef brisket, NOT corned beef brisket
- 1 medium onion, thinly sliced
- 1 (1 1/3 ounce) envelope onion soup mix
- 1⁄2 cup water
- 8 French rolls
- Mix garlic, Worcestershire sauce and pepper and rub on both sides of beef.
- Cut beef into two pieces or three pieces to fit in your crockpot.
- Place sliced onion in the bottom and top with beef.
- Sprinkle with onion soup mix and add water.
- Cover and cook on LOW for 8 to 10 hours or until beef is tender.
- Remove beef and cut across grain into thin slices.
- Skim fat from juices in crockpot and return beef slices to crockpot.
- Place beef slices on rolls and drizzle with some juices from crockpot.
Loved this. Was very close to Mom's pot roast. We had it on DH home made Italian bread. This would also be nice with egg noodles, rice or mashed potatoes. I may also like to add some potatoes and carrots to the pot and maybe some greenbeans to make this a real pot roast meal (better for winter). I thought a smear of mustard was a nice touch on the bread but DH preferd his without and opted to dip the whole sandwich into the juice and eat it with a fork and knife. This was so easy, with ingredients I have on hand all the time (there are certain cuts of meat I buy whenever they are on sale and store in the freezer until I want to use them, brisket is one of them). Great recipe, thanks for posting.