Slow Cooker Beef Brisket (Printable)
Tender beef brisket slow-cooked for 8 hours with vegetables in a rich, savory sauce. Perfect comfort food for family dinners.
# What You'll 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 thick rounds
05 - 4 cloves garlic, minced
06 - 3 large carrots, cut into 2-inch chunks
07 - 2 celery stalks, chopped into large pieces
→ 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 - Rub kosher salt and black pepper evenly over all surfaces of the trimmed beef brisket.
02 - Heat a large skillet over medium-high heat. Sear brisket for 3-4 minutes per side until deeply browned. Transfer seared meat to the slow cooker.
03 - Arrange sliced onions, minced garlic, carrot chunks, and celery pieces in the bottom of the slow cooker, placing some under and around the brisket.
04 - Whisk together beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme until sugar dissolves completely.
05 - Pour the sauce mixture evenly over the brisket and vegetables. Cover and cook on LOW setting for 8 hours until meat is fork-tender.
06 - Carefully remove the cooked brisket and let rest on a cutting board for 10 minutes. Slice across the grain into thin strips.
07 - Skim excess fat from the cooking liquid if desired. Serve sliced brisket alongside vegetables with sauce spooned generously over the top.
# Cooking Tips:
01 -
- The house smells incredible all day long like a proper Sunday dinner
- Practically zero active cooking time for restaurant quality results
- Makes enough for dinner tonight plus sandwiches for tomorrow
02 -
- Searing is not optional if you want deep flavor layers
- Cutting against the grain is the difference between tough and melt in your mouth
03 -
- Letting the brisket rest before slicing is crucial for juicy results
- The sauce gets better overnight so make it ahead when possible