Slow Cooker Beef Brisket (Print version)

Tender brisket with vegetables in savory sauce for an effortless family meal.

# What you 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 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 brisket dry with paper towels. Season generously on all sides with kosher salt and black pepper, pressing the seasoning into the meat.
02 - Heat a large skillet over medium-high heat until smoking hot. Sear the brisket for 3 to 4 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
03 - Arrange the sliced onions, minced garlic, carrot pieces, and chopped celery in the bottom of the slow cooker. Place the seared brisket directly on top of the vegetables.
04 - Whisk together the beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme 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 and easily pulls apart.
06 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice the meat against the grain into thin strips for maximum tenderness.
07 - Skim any excess fat from the cooking juices. Serve the sliced brisket alongside the tender vegetables, spooning the sauce generously over the top.

# Expert advice:

01 -
  • The sauce develops this deep tangy sweet complexity that makes people think you simmered it all day
  • Leftovers somehow taste even better, if you manage to have any
02 -
  • Skip the searing step and you'll still get tender meat but you'll miss that incredible flavor foundation that makes restaurant brisket taste different
  • Always slice against the grain or you'll end up with tough stringy meat regardless of how long you cooked it
03 -
  • Pat the meat completely dry before seasoning or you won't get that proper sear
  • Let the brisket come to room temperature for about 30 minutes before searing for more even cooking

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