Slow Cooker Beef Brisket (Print Version)

Tender beef brisket slow cooked with onions, garlic, carrots, and a flavorful savory sauce.

# What You'll Need:

→ Beef

01 - 1 (4 lb) beef brisket, trimmed

→ 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 & Seasonings

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

→ Optional Garnish

15 - Chopped fresh parsley

# How to Cook:

01 - Pat the brisket dry and season all sides with salt, black pepper, and smoked paprika.
02 - Layer sliced onions, carrot chunks, and celery chunks in the slow cooker; scatter minced garlic on top.
03 - Whisk together beef broth, barbecue sauce, tomato paste, Worcestershire sauce, brown sugar, dried thyme, and remaining smoked paprika in a bowl.
04 - Place the brisket atop the vegetables, pour the sauce evenly over it, then cover and cook on low for 8 hours until fork-tender.
05 - Transfer the brisket to a cutting board and allow it to rest for 10 minutes before slicing against the grain.
06 - Skim fat from the cooking juices, serve brisket with vegetables, drizzle with sauce, and garnish with parsley if desired.

# Expert Advice:

01 -
  • You can start it before work and come home to a meal that tastes like you labored all day over it.
  • The vegetables soak up all the smoky, savory drippings and become almost as good as the meat itself.
  • Leftovers taste even better the next day, which means lunch is already handled.
02 -
  • Slicing against the grain is non-negotiable, with the grain and it turns chewy no matter how long you cooked it.
  • If your brisket has a thick fat cap, trim it down to about 1/4 inch, too much fat makes the sauce greasy.
  • Don't skip the resting step, cutting too soon and all those beautiful juices run out onto the board instead of staying in the meat.
03 -
  • Use a slow cooker liner if you hate scrubbing stuck-on bits, it's a small expense that saves a lot of elbow grease.
  • If you want a thicker sauce, pour the liquid into a saucepan after cooking and simmer it down for five minutes before serving.
  • Check your Worcestershire and barbecue sauce labels if you're cooking for someone with allergies, they often sneak in fish, soy, or mustard.

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