Slow Cooker Beef Brisket (Printable)

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

# What You'll Need:

→ Beef

01 - 3 lbs beef brisket, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Vegetables & Aromatics

04 - 2 large onions, sliced
05 - 4 cloves garlic, minced
06 - 3 carrots, cut into large 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
12 - 2 tbsp apple cider vinegar
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme

# How-To Steps:

01 - Rub kosher salt and black pepper evenly over all surfaces of the beef brisket.
02 - Heat a large skillet over medium-high heat. Sear brisket for 3-4 minutes per side until deeply browned. Transfer to slow cooker.
03 - Arrange sliced onions, minced garlic, carrot pieces, and chopped celery around and beneath the brisket in the slow cooker.
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. Cover and cook on LOW setting for 8 hours until fork-tender.
06 - Remove brisket from slow cooker and let rest for 10 minutes. Slice across the grain into thin strips.
07 - Skim excess fat from cooking liquid if desired. Serve sliced brisket with vegetables and spoon sauce generously over the top.

# Expert Advice:

01 -
  • The low and slow method transforms a tough cut into something that literally falls apart at the touch of a fork
  • One pot does all the work, leaving you free to enjoy your weekend instead of hovering over the stove
  • The sauce develops this incredible depth that makes everyone think youve been cooking all day
02 -
  • Trim the fat cap to about 1/4 inch thick—too much fat makes the sauce greasy, but removing it completely leaves you with dry meat
  • Slicing against the grain is the difference between melt-in-your-mouth tender and chewing through shoe leather
  • The sauce thickens as it cools, so if it looks too thin right after cooking, give it 10 minutes before judging
03 -
  • Add a splash of red wine or balsamic vinegar to the sauce for extra depth and sophistication
  • Leftovers make incredible sandwiches—pile thinly sliced brisket on a toasted roll with coleslaw and extra sauce
  • If your slow cooker runs hot, check it at 7 hours—better slightly under than completely falling apart

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