Slow Cooker Beef Brisket (Printable Version)

Tender beef brisket slow-cooked with onions, garlic, carrots, and savory sauce for a hearty meal.

# What You'll Need:

→ Beef

01 - 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 beef broth (240 ml)
07 - 1/2 cup barbecue sauce (120 ml)
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
10 - 2 tablespoons brown sugar
11 - 2 teaspoons smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Optional Garnish

15 - Chopped fresh parsley

# How to Make It:

01 - Pat the brisket dry with paper towels and evenly season all sides with salt, black pepper, and smoked paprika.
02 - Layer sliced onions, carrot chunks, and celery in the slow cooker, then scatter minced garlic over the vegetables.
03 - Whisk together beef broth, barbecue sauce, tomato paste, Worcestershire sauce, brown sugar, dried thyme, and remaining smoked paprika until smooth.
04 - Place the seasoned brisket atop the vegetable layer and pour the prepared sauce evenly over the brisket.
05 - Cover and cook on low heat for 8 hours, or until the meat is fork-tender.
06 - Transfer brisket to a cutting board and let rest for 10 minutes before slicing against the grain.
07 - Skim fat from the cooking juices remaining in the slow cooker, then serve brisket with vegetables and drizzle with sauce. Garnish with fresh parsley if desired.

# Expert Insights:

01 -
  • Minimal hands-on time means you can prep it before work and come home to dinner that tastes like you spent all day cooking.
  • The slow cooker does the heavy lifting, transforming an economical cut into something so tender and flavorful that even skeptics ask for seconds.
  • One pot means one cleanup, and the vegetables soften into the sauce so completely they become part of the magic.
02 -
  • Slicing against the grain is the difference between tender and stringy—look at the muscle fibers and cut perpendicular to them, even if it means rotating your cutting board a few times.
  • Don't skip the resting period after cooking; those ten minutes allow the juices to redistribute, making each bite more succulent than if you slice immediately.
  • If your brisket isn't fork-tender after eight hours, give it another hour or two—some cuts are thicker or tougher, and it's better to be patient than chewy.
03 -
  • If you have time, sear the brisket in a hot skillet for two minutes per side before adding it to the slow cooker—this creates a browned crust that holds flavor and looks impressive, though it's absolutely optional.
  • Keep your slow cooker between three-quarters full and full for even cooking; too empty and things can scorch, too crowded and steam won't circulate properly.

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