Slow Cooker Beef Brisket (Print Version)

Juicy beef brisket cooked slowly with onions, garlic, and a flavorful sauce for a hearty family dinner.

# What You 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

# Directions:

01 - Pat brisket dry using paper towels. Season all sides evenly with salt, black pepper, and smoked paprika.
02 - Arrange sliced onions, carrot chunks, and celery pieces at the base of the slow cooker. Sprinkle minced garlic over the vegetables.
03 - Whisk together beef broth, barbecue sauce, tomato paste, Worcestershire sauce, brown sugar, dried thyme, and remaining smoked paprika in a mixing bowl.
04 - Place the seasoned brisket atop the vegetables in the slow cooker. Evenly pour the sauce mixture over the beef. Cover and cook on low for 8 hours until fork-tender.
05 - Transfer brisket to a cutting board. Allow to rest for 10 minutes, then slice against the grain.
06 - Remove excess fat from cooking juices. Serve sliced brisket with vegetables, drizzle with sauce, and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The meat becomes impossibly tender without any real technique or fussing.
  • Your house smells incredible for hours, which honestly is half the appeal.
  • Leftovers transform into sandwiches that taste even better the next day.
02 -
  • Always slice against the grain, or you'll end up with chewy pieces instead of tender ones—look at the meat and cut perpendicular to the lines running through it.
  • The brisket doesn't need to be submerged; the slow cooker creates steam that tenderizes it from all sides.
03 -
  • If your slow cooker runs hot, check the brisket at the six-hour mark—some cookers are aggressive and it might be done early.
  • The sauce thickens slightly as it cools, so don't worry if it seems thin while the brisket is still warm.

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