Go Back
SLOW COOKER BEEF BRISKET

Slow Cooker Beef Brisket

This melt-in-your-mouth Slow Cooker Beef Brisket is the ultimate easy, "dump-and-go" comfort dinner. Infused with a savory spice rub and slow-cooked in a rich broth until incredibly tender, it is perfect for busy weeknights, Sunday family dinners, and creates the absolute best leftovers!
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • For the Spice Rub:
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Brown Sugar packed
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 ½ teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoon Cayenne Pepper optional, for a little heat
  • For the Brisket:
  • 1 3 to 4 lb Beef Brisket (flat or point)
  • 1 tablespoon Olive Oil optional, for searing
  • 1 large Yellow Onion sliced
  • 4 cloves Garlic minced
  • 1 ½ cups Low-Sodium Beef Broth
  • 2 tablespoon Worcestershire Sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Apple Cider Vinegar

Instructions
 

  • Prepare the Rub: In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne.
  • Season the Beef: Pat the brisket completely dry with paper towels. Generously rub the spice mixture all over the brisket, pressing it firmly into the meat.
  • Sear (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 2-3 minutes on each side until a brown crust forms. Remove from heat.
  • Layer the Slow Cooker: Place the sliced onions and minced garlic at the bottom of the slow cooker insert. Lay the seasoned brisket on top of the onions, fat side facing up.
  • Add Liquids: In a separate bowl or measuring cup, mix the beef broth, Worcestershire sauce, soy sauce, and apple cider vinegar. Pour the liquid around the edges of the brisket (do not pour directly on top to avoid washing off the spices).
  • Cook: Cover the slow cooker and cook on LOW for 8 to 10 hours, or until the meat is incredibly tender and easily yields to a fork.
  • Rest and Slice: Carefully remove the brisket to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes. Be sure to slice against the grain for maximum tenderness.
  • Serve: Skim the fat from the juices left in the slow cooker and serve the liquid as a warm gravy over the sliced beef. Enjoy!

Notes

Notes:
  • Gravy Hack: To thicken the juices into a proper gravy, transfer the liquid to a saucepan. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir into the boiling liquid, and simmer for 3-5 minutes until thickened.
  • Storage: Store leftovers in an airtight container with a little bit of the cooking liquid for up to 4 days in the refrigerator.
Did You Make This Recipe?Let us know how it was!