Slow Cooker Beef Brisket (Printable)
Tender beef brisket slow-cooked with vegetables in a rich savory sauce for effortless comfort food.
# What You Need:
→ Beef and Seasoning
01 - 3 lbs beef brisket, trimmed of excess fat
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Vegetables and Aromatics
04 - 2 large onions, sliced into thick rings
05 - 4 cloves garlic, minced
06 - 3 large carrots, cut into 2-inch pieces
07 - 2 celery stalks, chopped
→ Sauce Ingredients
08 - 1 cup beef broth
09 - 1/2 cup ketchup
10 - 1/4 cup Worcestershire sauce
11 - 2 tbsp brown sugar, packed
12 - 2 tbsp apple cider vinegar
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
# Directions:
01 - Pat the brisket dry with paper towels, then generously season all sides with kosher salt and black pepper, pressing the seasoning into the meat.
02 - Heat a large skillet over medium-high heat until smoking hot. Sear the 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 in an even layer at the bottom of the slow cooker. Place the seared brisket directly on top of the vegetables.
04 - In a medium bowl, whisk together the beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme until the sugar dissolves completely.
05 - Pour the sauce mixture evenly over the brisket and vegetables. Cover the slow cooker with its lid. Cook on LOW setting for 8 hours until the meat is fork-tender and easily shreds.
06 - Carefully transfer the cooked brisket to a cutting board. Let the meat rest for 10 minutes to allow juices to redistribute. Slice the brisket 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 cooking sauce generously over each portion.
# Expert Tips:
01 -
- The sauce develops this incredible depth that makes everyone think you spent all day babysitting it
- Leftovers somehow taste even better the next day, if they survive that long
02 -
- Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to your cooking time
- Slicing against the grain is non-negotiable for tenderness, look for those muscle fibers and cut perpendicular to them
03 -
- Pat the meat completely dry before seasoning, any moisture will steam instead of sear
- Let your brisket come to room temperature for about 30 minutes before cooking, it cooks more evenly