Slow Cooker Beef Brisket (Printer-friendly)

Tender beef brisket slow-cooked with vegetables in a rich savory sauce for the ultimate comforting meal.

# What You’ll Need:

→ Beef and Seasoning

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

→ Vegetables and Aromatics

04 - 2 large onions, sliced into thick rings
05 - 4 cloves garlic, minced
06 - 3 large carrots, cut into 2-inch pieces
07 - 2 celery stalks, chopped into large chunks

→ Sauce Ingredients

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 leaves

# How to Make It:

01 - Pat the beef brisket dry with paper towels, then rub kosher salt and black pepper evenly over all surfaces of the meat.
02 - Heat a large skillet over medium-high heat until smoking hot. Sear the brisket for 3 to 4 minutes on each side until a deep brown crust forms. Transfer the seared meat to the slow cooker.
03 - Arrange sliced onions, minced garlic, carrot pieces, and celery chunks in the bottom of the slow cooker, creating a bed for the brisket. Place the seared brisket on top of the vegetables.
04 - In a medium bowl, 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 - Carefully remove the brisket from the slow cooker and transfer to a cutting board. Let the meat rest for 10 minutes to allow juices to redistribute. Slice the brisket against the grain into thin strips.
07 - Skim any excess fat from the cooking liquid if desired. Serve sliced brisket alongside the cooked vegetables, spooning the sauce generously over the top.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without requiring any fancy techniques
  • Your kitchen will smell like a cozy restaurant all day long
  • Leftovers somehow taste even better the next day
02 -
  • Slicing against the grain is non-negotiable, it changes the texture from chewy to meltingly tender
  • The sauce might look thin initially but it thickens beautifully as it cools slightly
  • Let the meat rest before slicing or all those juices will escape onto your cutting board
03 -
  • A splash of red wine in the sauce adds incredible depth if you have an open bottle
  • Pat the brisket dry before seasoning, it helps create a better sear

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