Toss frozen beef brisket slices in the crock with 4 other pantry staples and watch your family fight over seconds at dinner

This 5-ingredient slow cooker beef using frozen beef brisket slices is one of those set-it-and-forget-it dinners that makes busy days feel a little easier. You literally toss the frozen brisket into the crock with four pantry staples, turn it on, and let it work its magic. By dinnertime, you’ve got tender, saucy beef that tastes like you fussed all afternoon. It’s a cozy, family-style recipe that feels right at home in a small-town kitchen, perfect for nights when homework, sports, and life are all happening at once.

Serve this slow cooker beef piled onto warm hamburger buns or soft rolls for easy sandwiches, with a big bowl of potato chips or oven fries on the side. It’s also wonderful spooned over mashed potatoes, buttered egg noodles, or steamed rice to soak up all the savory sauce. Add a simple green salad, steamed green beans, or frozen mixed veggies to round out the plate. Leftovers reheat well for quick lunches or can be tucked into tortillas with shredded cheese for an easy second-night meal.

Servings: 6

2 pounds frozen pre-sliced beef brisket pieces (do not thaw)

Place the frozen pre-sliced beef brisket pieces in an even layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if some pieces overlap, but try to spread them out so they cook evenly.

In a medium bowl or large measuring cup, whisk together the beef broth, ketchup, Worcestershire sauce, and onion powder until smooth and well combined.

Pour the sauce mixture evenly over the frozen brisket slices, making sure all the meat is moistened. Use a spoon to nudge any exposed pieces down into the liquid as much as possible.

Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the brisket slices are very tender and easily pull apart with a fork.

Once the beef is tender, use two forks to gently shred or separate the brisket slices right in the slow cooker. Stir the meat into the sauce so everything is coated and juicy. Taste and add a pinch of salt or pepper if you like.

Turn the slow cooker to WARM and let the beef sit for 10 to 15 minutes to soak up more of the sauce before serving. Spoon the saucy beef onto buns, over mashed potatoes, or alongside your favorite simple sides.

For picky eaters, keep the sauce mild as written and serve the beef plain on buns, letting everyone add their own cheese, pickles, or a drizzle of BBQ sauce at the table. If your family likes a sweeter sauce, stir in 1 to 2 tablespoons of brown sugar with the ketchup mixture. For a little tang, add 1 tablespoon of yellow mustard. To make it a bit smokier, you can swap half of the ketchup for your favorite BBQ sauce, or add 1/2 teaspoon smoked paprika. If you prefer more veggies, add 1 to 2 cups of sliced onions or bell peppers on top of the frozen brisket before pouring on the sauce; they’ll cook down and blend into the juices. For a slightly richer flavor, use low-sodium beef broth so you can better control the salt. FOOD SAFETY TIPS: Always start with properly frozen, pre-sliced brisket from a trusted source and keep it frozen until you’re ready to cook. Place the frozen meat directly into a pre-warmed slow cooker crock (you can turn the slow cooker on while you mix the sauce so it begins heating). Make sure your slow cooker is at least half full but not more than two-thirds full so it heats evenly. Cook on HIGH if you’re concerned about getting the meat through the “danger zone” (40°F to 140°F) quickly; avoid using the WARM setting to cook from frozen. Do not leave the slow cooker on WARM for more than 2 hours after cooking. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before serving again.