Slow Cooker Beef Brisket (Printable version)
Tender beef brisket slow-cooked with vegetables in a rich, savory sauce for an effortless comforting meal.
# What you need:
→ Beef
01 - 3 lbs beef brisket, trimmed of excess fat
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Vegetables & Aromatics
04 - 2 large onions, sliced into thick rings
05 - 4 cloves garlic, minced
06 - 3 carrots, peeled and cut into 2-inch 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, packed
12 - 2 tbsp apple cider vinegar
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
# How to make it:
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 brisket for 3-4 minutes per side until deep brown crust forms. Transfer to slow cooker.
03 - Place sliced onions, minced garlic, carrot pieces, and chopped celery in the bottom of the slow cooker. Set seared brisket on top of the vegetables.
04 - Whisk together beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme in a bowl until sugar dissolves.
05 - Pour the sauce mixture evenly over the brisket and vegetables.
06 - Cover slow cooker and cook on LOW setting for 8 hours until brisket is fork-tender and easily pulls apart.
07 - Remove brisket from slow cooker and let rest on cutting board for 10 minutes. Slice against the grain into thin strips.
08 - Skim excess fat from cooking liquid if desired. Serve sliced brisket with vegetables and spoon sauce generously over the top.
# Expert tips:
01 -
- The house will smell incredible all day long
- Practically zero hands-on time after the initial sear
- Makes enough for seconds plus leftovers for sandwiches
02 -
- Resist the urge to check on it during cooking as each peek adds 15-20 minutes to the total time
- Always slice against the grain for tender meat, otherwise each bite will be tough and chewy
03 -
- If your brisket has a thick fat cap, trim it to about 1/4 inch otherwise it will not render properly
- Letting the meat rest before slicing is non-negotiable for juicy results