• 2 to 3 pound brisket

  • 1 tsp granulated garlic

  • ½ tsp salt of your choice

  • 1/2 tsp ground black pepper

  • ½ tsp ground chili powder 

  • 1  large  can crushed tomatoes

  • 2 garlic cloves

  • ¼ cup beef broth (water will work)


  1. If desired, trim off some of the fat and discard.
  2. Place the brisket in the basin of the slow cooker and rub all sides with the spices.
  3. Pour in the crushed tomatoes and broth (or water).
  4. Cover, set to low and put 10 hours on the timer.
  5. To serve, shred or slice the brisket. Spoon the pan juices over the meat, or if you’re up for it, pour off most of the rendered fat and puree the tomato-beef pan juices first until smooth, then drizzle over the brisket.