Slow Cooker Beef Brisket (Printable)
Tender brisket slow-cooked with vegetables in a rich, savory sauce perfect for family dinners.
# What You’ll Need:
→ Beef
01 - 3 lbs beef brisket, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Vegetables & Aromatics
04 - 2 large onions, sliced
05 - 4 cloves garlic, minced
06 - 3 carrots, cut into large pieces
07 - 2 celery stalks, chopped
→ Sauce
08 - 1 cup beef broth
09 - 1/2 cup ketchup
10 - 1/4 cup Worcestershire sauce
11 - 2 tbsp brown sugar
12 - 2 tbsp apple cider vinegar
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
# Steps:
01 - Rub kosher salt and black pepper evenly over all surfaces of the trimmed beef brisket.
02 - Heat a large skillet over medium-high heat. Sear the seasoned brisket for 3 to 4 minutes per side until a deep brown crust forms. Transfer the seared meat to the slow cooker insert.
03 - Arrange the sliced onions, minced garlic, carrot pieces, and chopped celery around and beneath the brisket in the slow cooker.
04 - Whisk together the beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme in a bowl until the sugar dissolves completely.
05 - Pour the sauce mixture evenly over the brisket and vegetables. Cover with the lid and cook on LOW setting for 8 hours until the meat offers no resistance when pierced with a fork.
06 - Transfer the cooked brisket to a cutting board and let rest for 10 minutes to allow juices to redistribute. Slice the meat against the grain into thin strips.
07 - Skim any excess fat from the surface of the cooking liquid. Serve the sliced brisket alongside the tender vegetables, spooning the reduced sauce generously over each portion.
# Expert Advice:
01 -
- The hands-off time means you can go about your day while dinner basically makes itself
- Leftovers somehow taste even better the next day in sandwiches or tacos
02 -
- Searing the brisket before slow cooking is not optional if you want that restaurant quality flavor depth
- Letting the meat rest before slicing is the difference between juicy tender slices and ones that lose all their juices on the cutting board
03 -
- Trim the fat cap to about 1/4 inch thick for the best balance of flavor and texture
- Use a 6 quart or larger slow cooker to ensure everything fits comfortably