Three-Packet Dijon Cream Beef Brisket: Slow-Cooker Wonder Tips, FAQ & printable recipe

Tips for success

For the best flavor, use full-fat sour cream and a good-quality whole-grain Dijon mustard. The mustard seeds add a pleasant pop of texture and a mild heat.

If you prefer a smoother sauce, use regular Dijon mustard instead. The au jus can be replaced with beef broth, but the au jus adds a richer, more concentrated flavor that complements the seasoning packets well.

To make the gravy extra smooth, whisk it vigorously after shredding the beef. If it seems too thin, remove the beef and simmer the sauce on the stovetop for a few minutes to reduce.

For a thicker gravy, you can also stir in a slurry of cornstarch and cold water. Taste the gravy before serving and adjust the seasoning with salt and pepper if needed.

Variations

• Spicy Kick: Add 1 teaspoon of crushed red pepper flakes or a diced jalapeño with the seasonings for a spicy twist. The heat will mellow during cooking, leaving a pleasant warmth.
• Herb Garden: Stir in 2 tablespoons of chopped fresh thyme and rosemary with the seasonings. The fresh herbs will brighten the dish and add a fragrant note.
• Mushroom Lover: Add 8 oz of sliced mushrooms to the bottom of the slow cooker before placing the brisket. The mushrooms will cook down and add an earthy depth to the gravy.
• Smoky BBQ: Replace the brown gravy mix with a dry BBQ rub and use smoked paprika in place of the Italian dressing mix. The result is a smoky, tangy twist on the original.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water if the gravy is too thick.

Store leftover brisket and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the leftovers are just as delicious reheated.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much. The meat can also be frozen for up to 3 months.

This recipe is perfect for making ahead. You can assemble the brisket in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

The meat can also be fully cooked, shredded, and stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the shredded brisket over steamed white rice to soak up the rich, creamy gravy. The rice provides a neutral base that lets the beef and sauce shine. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. A simple green salad with a tangy vinaigrette would also complement the richness of the dish.

For a heartier meal, pile the beef onto toasted rolls for a delicious sandwich. The gravy can be spooned over the top or served on the side for dipping. Leftovers are excellent in tacos, over baked potatoes, or stirred into pasta. The creamy Dijon sauce pairs well with almost anything, so feel free to get creative with how you use the leftovers.

Frequently asked questions

Recipe card

Three-Packet Dijon Cream Beef Brisket: Slow-Cooker Wonder

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 8

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 1 oz dry ranch seasoning mix
• 0.7 oz zesty Italian dressing mix
• 1 oz brown gravy mix
• 1 cup sour cream
• 3 tbsp coarse whole-grain Dijon mustard
• 1 cup beef au jus
• Steamed white rice, for serving

Instructions

1. Place the trimmed beef brisket flat into the bottom of a 6-quart slow cooker. Sprinkle the dry ranch seasoning, zesty Italian dressing mix, and brown gravy mix evenly over the entire surface of the meat.
2. Dollop the sour cream over the seasoned brisket, then spread the coarse whole-grain Dijon mustard over the top. Pour the beef au jus along the side of the meat, being careful not to rinse off the seasonings.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or until the brisket is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for food safety, but for maximum tenderness, cook until the meat easily pulls apart. Let it rest for 3 minutes before slicing.
4. Once the brisket is fully cooked, turn off the slow cooker and let the meat rest in the liquid for at least 10 minutes. This allows the juices to redistribute and makes shredding easier.
5. Using two forks, shred the brisket directly in the slow cooker, mixing it with the creamy Dijon gravy. Serve the shredded beef over steamed white rice, spooning extra gravy on top.

Contains: gluten, milk, mustard, sulfites

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

12 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.