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Slow Cooker Brisket

A close-up of a succulent slice of slow cooker brisket, coated in a rich, glossy glaze.
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A tender, fall-apart beef brisket cooked low and slow in your slow cooker, perfect for family dinners or holidays. Serve with your favorite BBQ sauce or onion gravy.

Ingredients

Scale
  • 3–4 lb beef brisket, flat or point cut
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup BBQ sauce or soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Pat the brisket dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the brisket on all sides until browned.
  3. Place the sliced onion and minced garlic in the bottom of your slow cooker.
  4. Place the seared brisket on top of the onions and garlic.
  5. In a bowl, whisk together beef broth, BBQ sauce (or soy sauce), Worcestershire sauce, brown sugar, smoked paprika, black pepper, and salt.
  6. Pour the liquid mixture over the brisket.
  7. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the brisket is fork-tender.
  8. Remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
  9. Serve with the cooking liquid, extra BBQ sauce, or onion gravy.

Notes

  • For an even richer flavor, you can add a tablespoon of tomato paste to the liquid mixture.
  • If you prefer shredded brisket, you can shred it with two forks after cooking.
  • Leftovers can be refrigerated for up to 3 days and are great in sandwiches or tacos.
  • This recipe is a great make-ahead option for holidays.

Nutrition

Find it online: https://recipestokeep.com/slow-cooker-brisket/