Slow Cooker Beef Brisket (Printable View)

Tender beef brisket cooked low and slow with vegetables and a savory sauce for a hearty meal.

# What You Need:

→ Beef

01 - 1 whole beef brisket, trimmed, approximately 4 lb (64 oz)

→ Vegetables

02 - 2 large onions, sliced
03 - 4 cloves garlic, minced
04 - 3 large carrots, cut into chunks
05 - 2 stalks celery, cut into chunks

→ Sauce and Seasonings

06 - 1 cup (8 fl oz) beef broth
07 - 1/2 cup (4 fl oz) barbecue sauce
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
10 - 2 tablespoons brown sugar
11 - 2 teaspoons smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Optional Garnish

15 - Chopped fresh parsley

# How-To Steps:

01 - Pat the brisket dry with paper towels and evenly season all sides with salt, black pepper, and smoked paprika.
02 - Arrange sliced onions, carrot chunks, and celery in the bottom of the slow cooker. Evenly distribute the minced garlic over the vegetables.
03 - In a mixing bowl, whisk together beef broth, barbecue sauce, tomato paste, Worcestershire sauce, brown sugar, dried thyme, and remaining smoked paprika.
04 - Place the seasoned brisket on top of the vegetable layer. Pour the prepared sauce evenly over the brisket.
05 - Cover and cook on the low setting for 8 hours, until the brisket is tender and easily pierced with a fork.
06 - Transfer brisket to a cutting board and allow it to rest for 10 minutes. Slice thinly against the grain.
07 - Skim excess fat from the cooking juices in the slow cooker. Serve sliced brisket with vegetables, drizzle with sauce, and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The meat becomes so tender it practically falls apart with a fork, no fancy technique required.
  • Your whole house smells incredible, and people think you've been cooking all day when you've barely lifted a finger.
  • It's naturally gluten-free and makes fantastic leftovers for sandwiches or tacos the next week.
02 -
  • Slicing against the grain is non-negotiable, it's the difference between tender bites and chewy pieces, so take a moment to figure out which way the muscle fibers run.
  • Don't skip the resting period after cooking, those ten minutes let the meat relax and hold onto its moisture instead of turning into a dry, sad outcome.
  • If you want extra depth, quickly sear the brisket in a hot skillet before adding it to the slow cooker, just a couple minutes per side to build a crust.
03 -
  • Searing the brisket before cooking adds a caramelized crust and deepens the overall flavor profile, making the dish taste less like slow cooker cooking and more like something you spent all day on.
  • Taste the sauce before serving and adjust with a pinch more brown sugar if it's too savory, or a splash of vinegar if it needs brightness.

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