The Easiest Slow Cooker Brisket - No Browning, No Effort, ALL Flavour!

[@andrewherrington3723]

When Julie just keeps eating, you know its good!

[@socallars3748]

Especially when she keeps eating meat, since veggies are her jam.

[@draskuul]

Alternative, something learned from Alton Brown: Go ahead to the 'fall apart' stage, then refrigerate it. You can then slice it, re-heat it, and the pieces will stay together, but will be a fall-apart level of tenderness. From memory, this is because the gelatin and such gets distributed through the meat, but is fully liquefied at that point. When you cool it the gelatin solidifies. When you re-heat it you don't normally bring it back to a high enough temperature to fully liquefy the gelatin again, so it stays together.

[@pinsentweebly]

Loved this “trilogy” of videos! More like this please. Also I feel like “what’s on sale at the grocery store,” might be good moving forward too… I know you’ve done lots of those already.

[@applegal3058]

I remember he did a lot of those videos during the pandemic.

[@SublimatedIce]

Hi Glenn, I've been following your channel for 8 years now. You have a great attitude when it comes to cooking... and using what ingredients you have on hand, and what flavours you like. On another note, I picked up my brisket from the same sale you did! I made taco's. Now that I've seen this video I will give it a try next time brisket is on sale.

[@asdisskagen6487]

Fall apart pot roast in gravy laid over mashed potatoes is one of my all-time favorite wintertime comfort foods! ❤❤❤

[@paulhudson9129]

Think I would be very happy with that on my dinner plate

[@wildnotion]

I know this is about the pot roast, but those yorkies are some of the best I have ever seen.

[@katielin2379]

I do love the added flavor when you pre-sear the meat and then into the crockpot.

[@Rosenburge]

I always keep the wasabi sachets from when i have sushi and use them in lieu of horseradish paste for more of a zing. Its amazing.

[@ramenlrd]

Sitting here eating my own beef stew leftovers watching Glen finally make the beef stew that's been hinted at in previous videos that inspired me to make beef stew in the first place... stewception.

[@vlmellody51]

When I slow cook a piece of beef I add mashed potato flakes to the bottom of the pot. It thickens and flavors the dish without any extra effort from me.

[@CarinaHilbert]

I've always seared it, and honestly, you're absolutely right. When it is for that long, why bother? I also had never realized the timing, from 6-8 and 8-10 hours. So good to know!! Thank you!!

[@PapaSean69]

"Roastin' potatoes, roastin' in the sun." I literally lol'd and wondered how many people would get the reference.

[@richg0404]

I got it and came here to ask the same question.

[@kathleenhughes6352]

I never thought to treat brisket like a pot roast. Genius!

[@midhudsonmarketing6484]

Love all your ingredients, horseradish, mushrooms, etc. Looks delicious! Even to this non-meat eater. In my life, I've had plenty of meat so I KNOW a good pot roast when I see one. Thank you, Glen. - Marilyn

[@murlthomas2243]

I love mushrooms myself, and mushroom gravy is lovely! Enjoy your meal, guys and thanks for sharing…

[@moldboy2]

Love the mileage you're getting from that pudding rise shot. You must share how you get/keep the glass so clean

[@jensvanderveen5490]

Great recipe as always

[@creative-measure]

I like how the different episodes have come together to make the meal. It looks delicious. I just wish I had found your channel before stumbled upon during the pandemic. 🤤

[@pinsentweebly]

Yeah… I’m not sure how KZbin analytics works, but I’ve been waiting for the last two to drop ever since the potato video.

[@socallars3748]

Glen's production skills shine in this context.

[@HFThomason]

Marmite has become a standard addition to our Roasts due to Glenn’s regular use. Was a bit difficult to locate but proved to be worth the effort.

[@asdisskagen6487]

If Amazon delivers to your area, you can purchase both marmite and vegemite. A little pricey, but since a little goes a long way, completely worth it, in my opinion.

[@socallars3748]

@@asdisskagen6487 I keep a jar of both in the fridge, they keep forever. Which is good, because it takes me forever to finish a jar! Although the British would vehemently disagree, I think the flavor profile of the two are basically interchangeable, the primary difference is texture. Marmite is sticky and gooey, while Vegemite has more of an axle grease consistency, which doesn't matter a bit for this type of usage.

[@lynnjasen9727]

I know, right! I just bought my first 500 gram tub because I kept running out with the mingy little bottles! 💕🇨🇦

[@HFThomason]

@@socallars3748 - That’s good to know! Thanks for posting.

[@HFThomason]

@@lynnjasen9727 - Wow. I didn’t know that size was available. 😮

[@janetmoore1124]

My mouth started watering before the meat even went into the slow cooker! With the potatoes and the puddings...OMG! Bliss!

[@jwm1222]

You very much should be proud of those Yorkshire puddings😂 A meal fit for a king

[@Ronald-n4b]

Excellent job Glenn love your video thank you kindly for your time.

[@paulmccool378]

Been waiting for this one since the potato video. Looks amazing!

[@cmflyer]

That was a big day! Thanks Glen!

[@Benni-rp9or]

I just bought 2 full briskets for about $2.40/lb, I chopped them up into roasts thinking I could use them for something like this. I'm glad it turned out! I think I know what's for dinner tonight

[@cathpeterson1944]

brisket looks so delicious 👍🏻

[@rcsutter]

Looks really good, and I learned something new (to me) to use in recipes like this, Marmite! They have it on Amazon, it will be on my doorstep tomorrow. Thank you!

[@frogandspanner]

6:07 As I Yorkshireman I am delighted and relieved when somebody pronounces Yorkshire correctly, as Yorkshəre, not YorkSHYRE, or YorkSHURE

[@stevewilcox6375]

Thanks for a new take on a brisket!

[@HealthyDisrespectforAuthority]

~mentally replaces the mushrooms with multi-color sweet peppers~ I'm allergic to mushrooms... and use peppers in everything I can. What do you think about using the juice that comes out of a black olive can to replace the marmite? I'm partial to fall apart tender... that looks wonderful.

[@virginiaf.5764]

In my opinion, canned black olive juice doesn't offer much in the way of flavor. Beef or chicken bouillon would work. A little bit of tomato paste can I add a depth of flavor that's really good.

[@johnmckenzie4639]

HA! I'm the exact opposite. I LOVE mushrooms and absolutely detest sweet peppers. Viva la difference! I'm also no fan of olives so to substitute for Marmite I'd go with Worcestershire every time.

[@Theaterverslaafde]

Whuuut? 6 euro's for 2 kilo's of beef?! Wauw. Even for 1 kilo, that would be a steal here in Holland 😲

[@fnjesusfreak]

I think that'd be about a steal even here and I'm not that far away.

[@canadmos]

I could be totally wrong, but I have a feeling he meant to say that was the price per kg. I've never seen beef that cheap around here, not even half off stuff at (shudder ugh...) Loblaws.

[@GlenAndFriendsCooking]

@@canadmos Nope - that was the price. Deals to be had, if you're willing to look and make quick decisions. Even at Loblaws...

[@canadmos]

@@GlenAndFriendsCooking dang, lucky find!

[@ParanoidMarvinMk2]

It is a REALLY good price for Canada. Am Canadian, can vouch for that. Might be ungraded, might be close to the best before date, usually only seen at certain grocery stores. And as Glen says, you have to be decisive as well.

[@rabidsamfan]

You have given me back pot roast. Ever since I developed an allergy to carrots I have had to turn it down, but I love mushrooms and this will work.

[@redoorn]

dinner is served :-) that pudding is a winner

[@susanhiggs6873]

I am craving those potatoes.

[@kathrynronnenberg1688]

This plus garlic mashed potatoes and roasted root veg would be a fabulous combo for a week's worth of dinner. I think I'd save the amazing roasted potatoes for another time.

[@wendygervais8526]

Omg you guys made me laugh out loud for real! Oh onions and mushrooms hummm. Oh. Hummm. Oh. Just love watching you guys🇨🇦

[@710LENNY]

Oh goodie. I have a chunk of brisket in the freezer marked "pot roast" (also have a chunk marked "corned beef", but that's for St Patrick's Day). Now I know what to do with it.

[@Annie1962]

I'd add mustard

[@pinsentweebly]

Oh yeah, and some horseradish too!

[@Theaterverslaafde]

There already is horseradish

[@pinsentweebly]

@ nice, I missed that along the way!

[@kchristiansen3600]

I do this with a packer trimmed brisket here in texas when they go on sale for say 2.00 a lb if I don't smoke it, then pot roast time. Eat what we can and freeze the rest, good show glen

[@jkbrown5496]

You could pour the liquid off in a wide pan and boil it down to syrup (spatula drawn through trail persists for a bit) then mix that back in with the onion/mushrooms if you didn't want a full sauce. I've used that technique when I cook down onions in a crock pot for goulash.

[@jamesellsworth9673]

THIS is a FINE WINTER MENU! Add broccoli or Brussels sprouts for a bit of green?

[@Naith123]

On the topic of marmite substitutes, I’ve recently picked up some smoked soy sauce and it’s been a rather fun thing to play about in a variety of dishes. I had it was some slow cooked beef a couple weeks back and it was incredible.

[@applegal3058]

This looks really delicious! I wish we had meat sales here in Newfoundland like that! Im just a tad bit jealous 😂

[@ubombogirl]

glen...you basically stole that hunk of meat! comes out to approx $1.29 lb usd! i have so enjoyed this little series of meat, taters, and yorkshire puds! that shot of the puds in the oven never gets old...wow! this all looks positively AMAZING! kudos!

[@sandyfarrow7752]

I want that! I'm not a mushroom eater, but I figure they would practically be cooked to nothing but flavor.

[@jaypusha5554]

Could you cook as classic British roast dinner.

[@anthonydolio8118]

Yum.

[@jeff3175]

For all those that find obtaining marmite or vegemite difficult, try substituting with nutritional yeast flakes

[@espenschjelderup426]

For someone that don't have a slow cooker but a dutch oven, about how high temperature would you use to make this in a oven?

[@littleshopintheshed]

Have you ever made Salt Potatoes? They are amazing. Eric from South Main Auto made them. I guess it’s a New York thing. They are awesome with beef and a nice gravy.

[@willenholly]

Love the Canadian/Niagara Peninsula/WNY accents of this couple. Bet they had to endure a lot of curling on CHCH-11 Hamilton.

[@VA3JPX]

Darn that looks tasty!

[@naomi-allisonsloane3008]

If you don't like the texture of mushrooms, you could use mushroom ketchup. Also, if you are allergic to fish, as I am, mushroom ketchup is a good substitute for Worcestershire Sauce. Here in the UK, we have an excellent brand called Geo Watkins. Please don't think of it as something like tomato ketchup. It has the same viscosity as Worcestershire or Soy sauces.

[@Girruuth]

Don't know if you get Maggi up in Canada, but it would work as a Marmite substitute.

[@mwczarth]

Pot roast l grew up meat potatoes onions carrots. I do like your version

[@Traderjoe]

Part of me wants to carve open the Yorkshire pudding and layer the beef inside it and ladle gravy over it and eat it like a sandwich

[@joereedmusic9853]

Yum

[@TheDriftwoodlover]

Very nice! Would be happy to be your assistant for tasting right. 😉

[@PUTDEVICE]

a little sweet to it, like applesauce

[@richardharrison1493]

Wish I could find the deals locally on meats like Glenn does. I did get lucky not long ago and got some boneless pork loin for $0.99 a pound. Most places around me only discount meats down 25% maximum.

[@derekh989]

I try to cut back on meat in my diet, but it's so hard to beat the comfort of a slow-cooked beef dish.

[@ColtonBlumhagen]

You had me at 9 bucks. Glen does not shop at loblaws lol.

[@HuggieBear39]

You forgot the Lipton Onion Soup Mix. 😁

[@1One2Three5Eight13]

What about nutritional yeast or a pinch of MSG as a substitute for the Marmite?

[@harrypimentel2247]

My mother’s Filipino and she used to add bagoong to all her stews. I wonder if it served the same purpose as marmite🤔

[@mhariclare1]

I’m In Ontario as well, my store has had cryo brisket all fall and winter. But they never cut them down…I’m so hesitant to buy a huge 10lb slab 😳

[@mattashby3642]

4:03 Vegemite is far superior😂

[@TheFlyingotto]

Can you put carrots in vs mushrooms or will they turn to mush?

[@NevinNolte]

Does anyone know if you can use the gluten free 1:1 flour as a replacement for wheat flour in a beurre manié?

[@espenschjelderup426]

Yes you can do it no prolem. I don't use beurre manié often, but when I do I have to use gluten free flour. If you're as me and also can't use milk, any butter substitute should work.

[@joewhite2976]

Would depend on what gluten free flour. May be better off just using a starch slurry instead, gives a slightly worse texture in my opinion that flour but gets you most of the way there

[@HealthyDisrespectforAuthority]

I guess it depends on what's in the gluten free flour.. I know almond flour doesn't make a proper roux, coconut flour is too sweet (and likely falls apart like the almond flour) I haven't tried the rice or bean flours for either buerre manie or roux. Tapioca might work.. it has a sticky thing going for it.

[@RedHeadedTsunami]

I'm afraid that where I am in Albuquerque, New Mexico, USA, that hunk of beef would be probably $27-$30 right now or maybe more. Sigh.

[@andrewclarke3622]

Do you need to brown when using a pressure cooker?

[@GlenAndFriendsCooking]

Yes -- because you won't be cooking as long. Totally completely different way of cooking.

[@andrewclarke3622]

Thats what I thought. Thanks.

[@bradmbreer]

What brand of slow cooker is that?

[@mokspr]

Glen says it's an older model "Kitchenaid".

[@kellydavis3108]

B-52's reference with the potatoes?

[@viridian4573]

May I ask what model of slow cooker you are using? My poor old cooker is reaching the end of it's days and I'm looking for a good replacement before it dies completely.

[@GlenAndFriendsCooking]

It's a KitchenAid - but it's so old I doubt they make it anymore.

[@viridian4573]

​@@GlenAndFriendsCooking Thanks Glen for letting me know.

[@DustyMagroovy]

#PuddingProud

[@gailjordan9250]

💙

[@kellybryson7754]

What time is dinner?

[@marleyanalytics]

9:57 Canadian mmHMM ASMR

[@TheOlderSoldier]

I feel like the Beurre manié would result in too much fat in the gravy. I’d either skim all the fat out of the cooking liquid or use it and just add flour to thicken

[@cedk144]

"We are going to use forks to eat off the plate because we are not savages"... like I would be.

[@onecalladay]

Julie. When Glenn is not looking, cut a slit in the roast and insert a whole clove of garlic. If he finds out and tastes it, fights might occur.

[@MikoDarkblade]

"I found a 2.5 kg brisket for just over $9 CAD" you can't possibly mean for the whole brisket?!!? If so tell me where, I want to shop there as well my fellow Canadian in these tariff times!!

[@sylvrstone]

[@katesimmons8925]

Id love to see you roast meat how we do in the uk, maybe try something from a good housekeeping book or a mrs beaton. You can't beat the end peice of a roast beef joint. Im sure you'd get lots of people telling you you're doing it wrong because everyone does it slightly differently. Or maybe you could try a few different ways and compare them

[@randommcranderson5155]

haha we both know the brisket was $9 and then another $9 for the mushrooms

[@Dude-oy9dl]

"What a meal. What a man. What a man. What a mighty good man." -my stoned ass singing about Glenn after watching this.

[@ooofuryooo296]

Carrots and celery would make that base so much better. Learn the power of sofrito.

[@barbaracovey]

Did you spend 9.00 on the mushrooms? 🙃

[@coloringanddoodling9751]

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

[@Savahax]

I trust your word on it but it does feel sacrilegious to put the meat in raw like that

[@kade82]

Trust me, it works and you'll never miss that it wasn't browned first.

[@rosepearl7092]

$9CAD for 2 1/2 lbs of brisket?! Where I live, in today's exchange rate, that would cost $200CAD! Boy oh boy, you Canadians have it good!

[@tinker7998]

You must have a wishbone up your you know what to get that much brisket for nine dollars...

[@exit322]

$9 for *many* meals of brisket/pot roast? Yeah who cares if it's cut "weird"