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The onion soup mix seasoning is a game changer! Then, scatter the vegetables on top of, not below, the brisket to avoid overcooking. Can you overcook brisket in the slow cooker? Brisket should be incredibly tender, but still sliceable. You’re not going for the pulled, fall-apart effect here. Should brisket be submerged in the slow cooker?
The meat doesn’t need to be swimming in broth, but yes, it should be at least partially submerged. 2 cups is plenty for a 3-pound piece of meat. A bit of cornstarch whisked into the liquid helps add body to the sauce. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.
Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of brisket. Add the carrots, potatoes, celery, and onion over top. In a liquid measuring cup, whisk together the stock, Worchestershire sauce and cornstarch until the cornstarch is fully dissolved. Pour the liquid into the slow cooker. Cover and cook on high for 5-6 hours, or low for 8 hours until the brisket is tender to slice, but not falling apart. Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up.