Slow Cooker Brisket Recipe

This Slow Cooker Brisket Recipe is a tender and juicy recipe, which is made with beef brisket and onion soup mix. It’s the perfect Sunday dinner, ready after about 8 hours in the slow cooker.

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Slow Cooker Brisket Recipe Ingredients

• 1 (1 oz.) envelope onion soup mix
• 1 Tbsp. light brown sugar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 (3 lb) piece of beef brisket (flat cut)
• 8 fresh thyme sprigs
• 8 whole garlic cloves
• 2 bay leaves
• 1 lb. carrots, peeled and cut into 2-inch pieces
• 1 lb. golden baby potatoes
• 3 celery stalks, cut into 1″ pieces
• 1 large sweet onion, cut into 8 wedges
• 2 1/2 cups beef stock
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. cornstarch

How To Make Slow Cooker Brisket

1. Make the Rub: In a small bowl, combine the onion soup mix, brown sugar, salt, and pepper.
2. Season the Brisket: Sprinkle the mixture evenly over both sides of the brisket and use your hands to rub it into the meat.
3. Layer the Slow Cooker: Place the brisket, fat-cap side down, into a 6- to 8-quart slow cooker. Place the thyme sprigs, garlic cloves, and bay leaves on top of the brisket. Arrange the carrots, potatoes, celery, and onion wedges over and around the meat.
4. Prepare the Cooking Liquid: In a liquid measuring cup, whisk together the beef stock, Worcestershire sauce, and cornstarch until the cornstarch is completely dissolved. Pour this liquid into the slow cooker.
5. Cook the Brisket: Cover the slow cooker and cook on low for 8 hours or on high for 5-6 hours. The brisket should be very tender.
6. Slice and Serve: Carefully remove the brisket from the slow cooker and transfer it to a cutting board. Let it rest for 10 minutes. Remove and discard the thyme sprigs and bay leaves from the pot. Thinly slice the brisket against the grain and serve it alongside the vegetables, with a generous drizzle of the gravy from the slow cooker.

Recipe Tips

• What cut of brisket is best? A “flat cut” brisket is ideal for this recipe. It has a more uniform shape and less fat than the “point cut,” which makes it easier to slice neatly.
• Why add cornstarch at the beginning? Unlike stovetop cooking where you’d make a slurry at the end, adding the cornstarch at the beginning allows it to slowly thicken the beef stock over the long cooking time, creating a perfect, rich gravy without any extra steps.
• How do I know when the brisket is done? The brisket is ready when it’s “fork-tender,” meaning you can easily pierce it with a fork with very little resistance. It should be tender enough to slice easily but not so tender that it’s completely falling apart.
• Can I sear the brisket first? For an extra layer of deep, savory flavor, you can sear the brisket in a hot, oiled skillet for 2-3 minutes per side before placing it in the slow cooker. This step is optional but recommended.

What To Serve With Slow Cooker Brisket

This is a complete one-pot meal with the meat and vegetables, but it also pairs wonderfully with:

• Crusty bread or dinner rolls to soak up the gravy
• A simple green salad with a light vinaigrette
• Egg noodles
• Roasted green beans or asparagus

How To Store Slow Cooker Brisket

• Refrigerate: Store leftover brisket and vegetables in an airtight container with some of the gravy to keep it moist. It will keep in the refrigerator for up to 4 days.
• Freeze: Let the brisket and gravy cool completely. You can freeze them together or separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Brisket Nutrition Facts

• Calories: 550-650 kcal
• Fat: 30g
• Carbohydrates: 25g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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