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10 minutes
480 minutes
490 minutes
- 1 (3 pound) beef brisket, visible fat trimmed
- 1 cup ketchup
- 0.25 cup grape jelly
- 1 envelope dry onion soup mix
- 0.5 teaspoon ground black pepper
- Cut the brisket in half across the grain and layer one half in the slow cooker. Spread with half of the ketchup, grape jelly, and dry onion soup mix. Place the other half of the brisket on top and repeat with the remaining ketchup, grape jelly, and onion soup mix. Sprinkle black pepper into the slow cooker.
- Slow cook on Low until the meat is melt-in-your-mouth tender, which should take about 8 to 10 hours.
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