Slow Cooker Beef Brisket Recipe

This Slow Cooker Beef Brisket is a melt-in-your-mouth, tender dish that’s packed with deep, savory flavor. Perfectly seasoned and slow-cooked to perfection, this brisket becomes incredibly juicy and flavorful, making it a fantastic choice for dinner, holiday meals, or even a crowd-pleasing family gathering. With minimal effort and maximum flavor, this dish is the ultimate comfort food.

this Recipe

Why You’ll Love This Recipe

• Tender and Juicy – The slow cooking process ensures that the beef brisket comes out incredibly tender and easy to shred.
• Hands-Off Cooking – Once everything is in the slow cooker, it requires little attention, giving you more time to relax or prepare sides.
• Flavor-Packed – The rich, savory seasoning blends beautifully with the natural flavors of the brisket, creating a mouthwatering dish.
• Perfect for Meal Prep – This brisket stores and reheats well, making it a great option for leftovers or prepping ahead for a special occasion.

Ingredients

• 3-4 lbs beef brisket (flat cut)
• 1 tbsp olive oil (for searing)
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp ground cumin (optional)
• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the Brisket: Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the brisket on all sides for 3-4 minutes until browned. This step adds a lot of flavor to the meat.

2. Prepare the Slow Cooker: Place the sliced onions and minced garlic at the bottom of your slow cooker. This creates a flavorful base and prevents the brisket from sticking to the bottom.

3. Season the Brisket: In a small bowl, mix together the soy sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, salt, onion powder, garlic powder, thyme, and cumin (if using). Stir until the sugar is dissolved.

4. Cook the Brisket: Place the seared brisket on top of the onions and garlic in the slow cooker. Pour the prepared seasoning mixture over the brisket, ensuring it’s evenly covered.

5. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or until the brisket is tender and easily shreds with a fork. Alternatively, you can cook on high for 4-5 hours, but slow cooking on low yields the most tender results.

6. Shred the Brisket: Once the brisket is cooked, remove it from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks and return the shredded meat to the slow cooker to soak up the delicious juices.

7. Serve: Serve the brisket over mashed potatoes, rice, or on sandwich rolls. Garnish with fresh parsley if desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 8-10 hours (low) or 4-5 hours (high)
• Total Time: 8-10 hours (low) or 4-5 hours (high)

Variations

• Add Vegetables: Add carrots, potatoes, or parsnips to the slow cooker for a one-pot meal. Just chop them into large chunks and add them with the brisket.
• Smoky Flavor: Increase the smoked paprika or add a few drops of liquid smoke for an extra smoky kick.
• Spicy Twist: Add a chopped jalapeño or a dash of hot sauce to the sauce for a spicy version of the brisket.
• Barbecue Style: For a barbecue-flavored brisket, use barbecue sauce in place of the soy sauce and Worcestershire sauce.

Storage/Reheating

• Storage: Store leftover brisket in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This brisket freezes beautifully. Let it cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months.
• Reheating: Reheat in the microwave or on the stovetop over low heat. If the brisket has dried out, add a little beef broth or water to moisten it.

FAQs

Can I use a different cut of beef for this recipe?

Brisket is the ideal cut for slow cooking, but you can also use a chuck roast or round roast. These cuts will still work well but may require slightly different cooking times.

Do I need to sear the brisket before slow cooking?

While it’s optional, searing the brisket helps develop a rich flavor and adds depth to the dish. If you’re in a rush, you can skip this step.

Can I cook this recipe on high in the slow cooker?

Yes, you can cook this brisket on high for 4-5 hours, but slow cooking it on low for 8-10 hours yields the most tender results.

How do I know when the brisket is done?

The brisket is done when it’s tender and can easily be shredded with a fork. If it still feels tough, continue cooking it for another hour.

Can I make this recipe without Worcestershire sauce?

Yes, you can substitute Worcestershire sauce with soy sauce or balsamic vinegar, though the flavor may differ slightly.

What should I serve with this brisket?

Brisket pairs wonderfully with mashed potatoes, roasted vegetables, rice, or even on sandwich rolls for a delicious brisket sandwich.

How do I store leftover brisket?

Store leftover brisket in an airtight container in the refrigerator for up to 3-4 days. Make sure to store the sauce with it to keep it moist.

Can I make this ahead of time?

Yes, this brisket can be made ahead of time and stored in the refrigerator for up to 3-4 days. It also reheats very well.

Can I use frozen brisket for this recipe?

Yes, you can use frozen brisket in the slow cooker. However, you may need to extend the cooking time by a couple of hours.

Can I add a thickener to the sauce for a thicker gravy?

Yes, if you prefer a thicker sauce, you can whisk in a slurry of cornstarch and water at the end of cooking, or simmer the sauce for a few extra minutes until it thickens to your liking.

Conclusion

Slow Cooker Beef Brisket is a flavorful, hands-off dish that delivers tender, juicy meat with minimal effort. Whether you’re cooking for a special occasion or just craving a comforting meal, this brisket is sure to impress. The slow cooking process ensures that the beef absorbs all the savory flavors, making each bite irresistible. Try it once, and it will likely become a regular in your meal rotation!

Slow Cooker Beef Brisket Recipe

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 8-10 hours (low) or 4-5 hours (high)
• Total Time: 8-10 hours (low) or 4-5 hours (high)
• Yield: 6-8 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

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Description

This Slow Cooker Beef Brisket is a melt-in-your-mouth, tender dish that’s packed with deep, savory flavor. Slow-cooked to perfection, this brisket becomes incredibly juicy and flavorful, making it a fantastic choice for dinners, holiday meals, or any special gathering. With minimal effort and maximum flavor, this dish is the ultimate comfort food.

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Ingredients

• 3–4 lbs beef brisket (flat cut)
• 1 tbsp olive oil (for searing)
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp ground cumin (optional)
• Fresh parsley for garnish (optional)

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Instructions

1️⃣ Sear the Brisket: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the brisket on all sides for 3-4 minutes until browned. This step adds depth and flavor to the meat.

2️⃣ Prepare the Slow Cooker: Place sliced onions and minced garlic at the bottom of the slow cooker to create a flavorful base.

3️⃣ Season the Brisket: In a small bowl, mix together soy sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, salt, onion powder, garlic powder, thyme, and cumin (if using). Stir until the sugar dissolves.

4️⃣ Cook the Brisket: Place the seared brisket on top of the onions and garlic in the slow cooker. Pour the seasoning mixture over the brisket, ensuring it’s evenly covered.

5️⃣ Slow Cook: Cover and cook on low for 8-10 hours, or high for 4-5 hours, until the brisket is tender and easily shreds with a fork. Cooking on low gives the most tender results.

6️⃣ Shred the Brisket: Once the brisket is done, remove it from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks, then return the shredded meat to the slow cooker to soak up the juices.

7️⃣ Serve: Serve the brisket over mashed potatoes, rice, or on sandwich rolls. Garnish with fresh parsley if desired.

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Notes

• Searing the Brisket: While searing the brisket is optional, it helps develop a rich, flavorful crust that enhances the overall taste. If you’re short on time, you can skip this step, but the brisket might lack some of the depth that searing provides.

• Slow Cooker Size: Make sure your slow cooker is large enough to fit the brisket comfortably. A 6-quart slow cooker is ideal for a 3-4 lb brisket. If your brisket is larger, you may need to adjust the cooking time or cut the brisket in half to fit.

• Broth Variations: You can substitute the beef broth with chicken broth for a lighter flavor, but beef broth provides a richer, more savory base. If you want to enhance the flavor, consider adding a splash of red wine along with the broth.

• Vegetable Add-Ins: If you’d like to make it a one-pot meal, you can add vegetables like carrots, potatoes, or parsnips. Just chop them into large chunks and add them with the brisket. They’ll soak up the savory juices and cook to tenderness during the slow cooking process.

• Flavor Adjustments:

  • For a smokier flavor, increase the amount of smoked paprika or add a few drops of liquid smoke.
  • To give it a spicy kick, you can add a diced jalapeño, or a dash of hot sauce to the sauce mixture.
  • For a barbecue-style brisket, substitute the soy sauce and Worcestershire sauce with barbecue sauce for a sweet and tangy profile.

• Resting Before Shredding: After cooking, let the brisket rest for at least 10 minutes before shredding. This allows the juices to redistribute, making the meat more tender and moist when you shred it.

• Storage and Leftovers:

  • Leftover brisket can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to store the sauce with it to keep it moist.
  • This brisket freezes well too! Once cooled, transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheating: When reheating, you may need to add a little beef broth or water to moisten the brisket if it’s become dry. Reheat it in a skillet on the stovetop or in the microwave.

• Cooking Time Tip: Slow cooking on low heat (8-10 hours) yields the most tender results, but you can cook it on high heat (4-5 hours) if you’re in a rush. The longer cooking time on low allows the meat to break down and become incredibly tender.

• Substituting Worcestershire Sauce: If you don’t have Worcestershire sauce, you can substitute it with soy sauce, balsamic vinegar, or a mix of soy sauce and a little vinegar for similar umami and tang.

• Thickening the Sauce: If you prefer a thicker sauce or gravy, you can make a cornstarch slurry (mix cornstarch and water) and stir it into the sauce at the end of the cooking process. Alternatively, you can simmer the sauce on the stovetop after removing the brisket to thicken it naturally.