Slow Cooker Beef Brisket (Print Version)

Tender beef brisket slow-cooked with vegetables in a rich, savory sauce for an effortless comforting meal.

# Recipe Ingredients:

→ 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 rings
05 - 4 cloves garlic, minced
06 - 3 large carrots, 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

# Directions:

01 - Pat the beef brisket dry with paper towels. Generously season all sides with kosher salt and black pepper, pressing the spices into the meat.
02 - Heat a large skillet over medium-high heat until smoking hot. 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.
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 on top of the vegetable bed.
04 - Whisk together the beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme in a medium 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, or until the meat offers no resistance when pierced with a fork.
06 - Carefully transfer the cooked brisket to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute. Slice the meat across 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 warm sauce generously over each portion.

# Expert Advice:

01 -
  • The meat becomes so tender it literally falls apart under your fork, no knife required
  • Your slow cooker does all the heavy lifting while you go about your day
  • The sauce develops incredible depth that turns even simple sides into something special
02 -
  • Resist the urge to lift the lid during cooking, as every time you do you add 15 to 20 minutes to the cooking time
  • Letting the meat rest before slicing is the difference between juicy brisket and dry crumbly meat
  • The sauce will thicken slightly as it cools, but if you prefer it thicker, simply transfer to a saucepan and reduce on the stove after cooking
03 -
  • If you are short on time, you can skip the searing step but you will lose some depth of flavor
  • The sauce freezes beautifully, so make extra and save it for a quick weeknight meal over rice or mashed potatoes

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