Here’s a detailed, hands-off recipe for Slow Cooker Beef Brisket—tender, flavorful, and perfect for family dinners.
Slow Cooker Beef Brisket
Ingredients (6–8 servings)
- 3–4 lbs (1.4–1.8 kg) beef brisket, trimmed of excess fat
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup brown sugar or honey
- 2 tsp smoked paprika (optional)
- 1 tsp dried thyme or rosemary
- 2 bay leaves
- Optional: 2 tbsp tomato paste or ketchup for a richer sauce
Instructions
- Season and sear the brisket
Pat brisket dry. Rub with salt, pepper, and smoked paprika.
In a skillet over medium-high heat, sear brisket 3–4 minutes per side until browned (optional, but adds flavor). - Prepare the slow cooker
Place sliced onions and garlic in the bottom of the slow cooker. - Mix sauce
In a bowl, whisk together beef broth, Worcestershire sauce, soy sauce, brown sugar, and optional tomato paste. - Add brisket and liquid
Place brisket on top of the onions in the slow cooker. Pour sauce over the brisket. Add bay leaves and thyme. - Cook
- Low: 8–10 hours
- High: 4–6 hours
Brisket is done when it is fork-tender and can be shredded easily.
- Rest and serve
Remove brisket from slow cooker and let rest 10–15 minutes before slicing against the grain.
Optional: Skim fat from the sauce and simmer in a saucepan to thicken for a gravy.
Tips
- Slice against the grain for the most tender bites.
- For extra flavor, marinate brisket in the sauce overnight in the fridge before cooking.
- Add vegetables like carrots, potatoes, or celery in the last 2–3 hours of cooking for a full one-pot meal.
- Leftovers reheat well and make excellent sandwiches.
If you want, I can also give a BBQ-style slow cooker brisket version with a sticky, smoky-sweet glaze for serving with buns or mashed potatoes.
Do you want me to do that?
