Slow Cooker 4-Ingredient Onion Beef Brisket

Scatter the thick-sliced onions evenly across the bottom of your slow cooker insert. This creates a natural rack that elevates the meat off direct heat and allows heat to circulate evenly while the onions absorb the meat juices.

Place the beef brisket directly on top of the onions, fat cap facing up. As the fat renders during the long cook, it naturally bastes the meat from top to bottom, keeping every bite juicy. Sprinkle the dry onion soup mix evenly over the top of the brisket.

Pour the condensed beef broth carefully around the sides of the brisket so you don't wash off the dry seasoning layer on top.

Cover and cook on LOW for 8 to 9 hours (or 5 to 6 hours on HIGH). The brisket is done when it is completely fork-tender and yields easily when pierced.

Transfer the brisket to a cutting board and let it rest for 10 to 15 minutes to lock in the juices. Slice thinly across the grain (perpendicular to the muscle fibers). Serve sliced on a platter, liberally smothered with the caramelized onions and warm pan juices from the pot.