Press brown sugar mixture onto beef brisket, along with 3 ingredients, into slow cooker for a sweet savory treat that I plan meals around

This slow cooker 5-ingredient maple brown sugar beef brisket is one of those set-it-and-forget-it meals I plan our week around. You press a cozy brown sugar and maple mixture right onto the raw brisket in the slow cooker, add just three more pantry-friendly ingredients, and let it slowly melt into a sweet-savory glaze. It reminds me of the kind of comforting church potluck dishes I grew up with in the Midwest—simple, a little bit sweet, and always a crowd-pleaser. It’s perfect for busy days when you still want the house to smell like you’ve been cooking all afternoon.

Serve this maple brown sugar brisket sliced or shredded over mashed potatoes, buttered egg noodles, or rice to soak up all that sweet-savory sauce. A simple side of steamed green beans, roasted carrots, or a crisp salad helps balance the richness. For a fun family night, pile the brisket onto toasted buns with a scoop of coleslaw on top, or wrap it in warm tortillas with a sprinkle of shredded cheese. Leftovers make great next-day lunches tucked into sandwiches or served in a bowl with leftover veggies and grains.

Servings: 6-8

3 to 4 lb beef brisket, trimmed of excess hard fat

Place your slow cooker crock on a sturdy surface, like a tan granite or other kitchen countertop. Pat the beef brisket dry with paper towels and lay it flat in the slow cooker, fat side up if there is a fat cap.

In a medium bowl, stir together the brown sugar, maple syrup, soy sauce, and Dijon mustard until you have a thick, grainy mixture. It should be spreadable but not runny.

Using clean hands, scoop the brown sugar mixture onto the top of the raw brisket. Press the mixture firmly onto the meat, spreading it from end to end and side to side so it coats the surface in a generous, even layer. If any mixture falls to the sides, press it back up onto the brisket or tuck it underneath.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the brisket is very tender and easily pulls apart with a fork.

Once cooked, carefully transfer the brisket to a cutting board. Let it rest for about 10 minutes so the juices settle, then slice against the grain into thin slices, or shred with two forks if you prefer.

While the brisket rests, skim off any excess fat from the surface of the cooking juices in the slow cooker. For a thicker sauce, you can simmer the juices in a small saucepan on the stove for 5 to 10 minutes to reduce slightly.

Return the sliced or shredded brisket to the slow cooker and spoon some of the maple brown sugar sauce over the top. Keep on WARM until ready to serve, and serve with extra sauce spooned over each portion.

For picky eaters who shy away from too much sweetness, cut the brown sugar down to 3/4 cup and add an extra teaspoon of Dijon mustard to bring in a little more tang. If your family likes a bit of smoky flavor, add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke to the brown sugar mixture before pressing it onto the brisket. For a gentle kick, stir in 1/4 teaspoon of black pepper or a pinch of red pepper flakes. You can also use this same brown sugar mixture on a smaller 2 to 2 1/2 lb brisket—just reduce the cooking time by about an hour and start checking for tenderness early. To make it gluten-free, choose a certified gluten-free soy sauce or tamari. Leftovers freeze well; portion the sliced or shredded brisket with some of the sauce into freezer bags, lay them flat to freeze, and you’ll have an easy heat-and-eat meal ready for another busy night.