Slow Cooker Beef Brisket
This slow cooker beef brisket is gently cooked with onions, garlic, beef broth, tomato paste, Worcestershire sauce, and simple spices until fork-tender, then sliced and served with its rich, savory cooking juices.
Ingredients
- 3 lb beef brisket, trimmed of excess hard fat
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth (low sodium if possible)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar, lightly packed
- 1 tbsp apple cider vinegar
- 2 tbsp cornstarch (optional, for thickening the sauce)
- 2 tbsp cold water (optional, to mix with cornstarch)
- 2 tbsp fresh parsley, chopped (for serving, optional)
Instructions
- Pat the beef brisket dry on all sides with paper towels and place it on a large cutting board.
- In a small bowl, combine the kosher salt, black pepper, paprika, dried thyme, dried oregano, garlic powder, and onion powder. Mix well to make a dry rub.
- Sprinkle the spice mixture evenly over the brisket, then use your hands to rub it in on all sides so the meat is well coated.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the brisket and sear for 3 to 4 minutes per side, until nicely browned. Work carefully and turn the brisket with tongs.
- Transfer the seared brisket to the slow cooker, placing it fat side up if there is a fat cap.
- Add the sliced yellow onions to the same skillet and cook over medium heat for 3 to 4 minutes, stirring, just until they start to soften and pick up some of the browned bits from the pan.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant, then turn off the heat.
- In a medium bowl or measuring jug, whisk together the beef broth, tomato paste, Worcestershire sauce, brown sugar, and apple cider vinegar until the tomato paste is dissolved.
- Scatter the softened onions and garlic evenly around and over the brisket in the slow cooker.
- Pour the beef broth mixture over the brisket and onions, making sure some of the liquid runs underneath the meat.
- Cover the slow cooker with its lid and cook the brisket on LOW for 8 hours, or until the meat is very tender and can be pulled apart with a fork.
- Once cooked, carefully lift the brisket out of the slow cooker and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 to 15 minutes.
- While the brisket rests, skim off any excess fat from the surface of the cooking liquid in the slow cooker.
- If you prefer a thicker sauce, in a small bowl whisk together the cornstarch and cold water until smooth, then stir this slurry into the hot cooking liquid in the slow cooker.
- Turn the slow cooker to HIGH and cook the sauce for 10 to 15 minutes, stirring once or twice, until slightly thickened.
- Slice the rested brisket against the grain into thin slices, or shred it with two forks if you like it pulled.
- Spoon some of the onion-rich sauce from the slow cooker over the sliced brisket and sprinkle with chopped fresh parsley if using.
- Serve the slow cooker beef brisket warm with extra sauce on the side.