I’ve been making slow cooker brisket for years, and it’s always a hit with my family. The first time I tried this recipe, I was hooked. It’s easy to make, and the result is a tender, flavorful dish that’s perfect for a weeknight dinner or a special occasion.
My kids love it when I serve it with mashed potatoes or roasted vegetables, and my husband requests it frequently. As a busy mom, I appreciate how this recipe allows me to get everything ready in the morning and come home to a delicious meal. Plus, the slow cooker does all the work for me, so I can focus on other things while it cooks.
I’ve also noticed that my family’s health has improved since we started eating more home-cooked meals like this one. The brisket is lean protein that’s packed with nutrients, and the slow cooker method helps retain those nutrients. In addition to being healthy, this recipe is also incredibly versatile – you can serve it as a main course or use it in sandwiches or wraps for lunch.
One of my favorite things about this recipe is how easy it is to customize. You can add your favorite spices or herbs to give it an extra boost of flavor. My kids even like to help me add the seasonings and mix-ins, so it’s become a fun family activity for us.
The result is always tender, juicy meat that falls apart at the touch of a fork.
Slow Cooker Brisket
4.5 from 905 votes
A tender and flavorful brisket cooked low and slow in a rich, smoky sauce. This set-it-and-forget-it recipe delivers melt-in-your-mouth beef with minimal effort.
1Pat the brisket dry with paper towels and season generously on all sides with salt and pepper.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Sear the brisket in the hot skillet for 4 to 5 minutes per side until a deep brown crust forms.
4Transfer the seared brisket to the slow cooker, placing it fat side up.
5In a medium bowl, whisk together the beef broth, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
6Pour this sauce evenly over the brisket.
7Cover the slow cooker and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
8The brisket is done when it is fork-tender and shreds easily.
9Carefully remove the brisket from the slow cooker and let it rest on a cutting board for 10 minutes.
10Slice the brisket against the grain into 1/2-inch thick pieces, then return the slices to the sauce in the slow cooker to keep warm before serving.
For best results, trim the brisket of most of the fat cap, leaving about 1/4 inch. The sauce can be thickened after cooking by simmering it in a saucepan for 5 to 10 minutes.
Watch Video Of How Slow Cooker Brisket Works
One of my favorite things about this slow cooker brisket recipe is how well it stores and reheats. If you have leftovers, you can easily reheat them in the microwave or oven for a quick meal later in the week.
You can also store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months for later use. When reheating, be sure to slice against the grain for maximum tenderness.
❓ Frequently Asked Questions About Slow Cooker Brisket
Q: What type of brisket should I use?
A: For this recipe, you’ll want to use a flat cut brisket. It’s leaner than the point cut and will yield better results in the slow cooker.
Q: Can I make this recipe in a Dutch oven or Instant Pot?
A: While you can make this recipe in other cooking vessels, the slow cooker is really the best way to go. The low heat and moisture of the slow cooker will break down the connective tissues in the meat, making it tender and juicy.
Q: How long does it take to cook?
A: This recipe takes about 8-10 hours to cook on low in the slow cooker. You can also cook it on high for 4-6 hours if you’re short on time.
Q: Can I freeze leftovers?
A: Yes! This recipe freezes beautifully and makes great leftovers for up to 3 months. Simply thaw overnight in the fridge or reheat from frozen in the microwave.
Q: What are some good sides to serve with this dish?
A: Some popular sides include mashed potatoes, roasted vegetables (like carrots and Brussels sprouts), and crusty bread or rolls.
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