Slow Cooker Beef Brisket (Printable)

Tender, savory beef brisket with vegetables slow-cooked for 8 hours in a rich sauce.

# What You'll 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 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

# How To Make It:

01 - Pat the brisket dry with paper towels. Rub kosher salt and black pepper evenly over all surfaces of the meat.
02 - Heat a large skillet over medium-high heat. Sear the brisket for 3 to 4 minutes per side until deeply browned. Transfer the seared meat to the slow cooker.
03 - Arrange sliced onions, minced garlic, carrots, and celery underneath and around the brisket in the slow cooker insert.
04 - Whisk together 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 until the meat is fork-tender.
06 - Transfer the cooked brisket to a cutting board. 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 cooking liquid. Serve sliced brisket with the cooked vegetables and ladle sauce generously over the top.

# Tips from dashanddishes:

01 -
  • The house fills with such incredible aromas that your family will start asking whats for dinner hours before its ready
  • One brisket yields multiple meals from Sunday dinner to leftover sandwiches all week long
02 -
  • Always slice against the grain or the meat will be tough regardless of how long you cooked it
  • The brisket is done when it probes like butter, not just when the timer goes off
03 -
  • Pat the meat absolutely dry before searing or you'll steam instead of develop that gorgeous crust
  • Let the brisket come to room temperature for about 30 minutes before searing for more even cooking

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