Ingredients
3 to 4 pounds beef brisket, trimmed of excess hard fat2 large yellow onions, thinly sliced2 (1-ounce) packets dry onion soup mix1 cup beef broth (low-sodium preferred)
Directions
Layer the sliced onions evenly over the bottom of a 5- to 7-quart slow cooker. This onion bed keeps the brisket lifted slightly and allows the onions to soften and caramelize in the cooking juices.
Sprinkle 1 packet of the dry onion soup mix over the onions in the slow cooker. This starts building the base flavor for the gravy.Pat the brisket dry with paper towels and place it fat-side up on top of the onions. Keeping the fat cap on top helps baste the meat as it cooks, contributing to that melt-in-your-mouth texture.
Sprinkle the remaining packet of dry onion soup mix evenly over the top of the brisket, pressing it lightly so it adheres to the surface.Pour the beef broth around (not directly over) the brisket, so you don’t wash off the soup mix. The liquid should come up the sides of the meat slightly but not cover it.Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the brisket is very tender and can be pulled apart easily with a fork. Avoid lifting the lid during the first several hours, as this releases heat and can lengthen cooking time.
