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Italian Beef Brisket

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  • 1 (4- to 6-pound) beef brisket
  • 2 tablespoons dried basil
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon crumbled, dried oregano
  • 1 envelope dried onion soup mix
  • 4 cloves garlic
  • 1 cup water
  • 1 large onion, sliced


  1. Mix basil, red pepper, oregano and dried onion soup mix together to season beef.
  2. Make four slits in brisket and place 1 garlic clove in each slit.
  3. Rub seasoning mixture into beef and place brisket in slow cooker. Add water and place onion slices on top of beef.
  4. Cook on LOW for 8 hours.
  5. Remove from pot and shred beef.
  6. Place shredded beef back into the slow cooker for another 45 minutes.
  7. Serve in hot crusty rolls.

Yield: 12 to 15 servings