Slow Cooker Beef Brisket (Printable)

Tender brisket slow-cooked with vegetables in a savory, flavorful sauce perfect for family dinners.

# Ingredient List:

→ 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 rings
05 - 4 cloves garlic, minced
06 - 3 carrots, cut into 2-inch pieces
07 - 2 celery stalks, chopped

→ 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 - Pat the beef brisket dry with paper towels. 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 3-4 minutes per side until a deep brown crust forms. Transfer the seared meat to the slow cooker insert.
03 - Scatter the sliced onions, minced garlic, carrot pieces, and chopped celery around and underneath the brisket in the slow cooker.
04 - Whisk together the beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, and dried thyme in a bowl 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 shreds.
06 - Carefully transfer the brisket to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute. Slice the meat against the grain into thin strips.
07 - Skim any excess fat from the surface of the cooking liquid. Serve the sliced brisket with the cooked vegetables. Spoon the sauce generously over the top.

# Expert Tips:

01 -
  • The meat becomes so tender you can cut it with a fork, no knife required
  • Your slow cooker does almost all the work while you go about your day
  • The sauce develops this incredible depth that makes everything taste like it cooked for hours
02 -
  • Searing the brisket first is not optional if you want that restaurant-quality flavor and texture
  • Letting the meat rest before slicing keeps the juices from running out onto the cutting board
  • Cutting against the grain is the difference between tender bites and tough, chewy ones
03 -
  • Trim the fat cap to about 1/4 inch so it renders down during cooking without leaving greasy sauce
  • If your sauce is too thin after cooking, remove the brisket and set the slow cooker to HIGH for 30 minutes to reduce it

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