Best Crock Pot Beef Brisket Recipe (Slow Cooker)
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
8 hrs
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Additional Time
15 mins
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Servings
8 -6 servings
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Best Crock Pot Beef Brisket Recipe (Slow Cooker)
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Simple ingredients, easy prep, amazing results! This crockpot brisket recipe slow cooks all day, great for busy weeknights, feeding a large family for Sunday dinner, or hosting friends.
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Ingredients
- 3 to 5 pound beef brisket untrimmed, not corned beef
- 1 tablespoon kosher salt divided
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 3 medium Red Onions thinly sliced (or use white or yellow onions or combination)
- 4 cloves garlic minced or pressed, or replace with 3 teaspoons jarred pressed garlic
- 1 cup red wine use a red wine you will enjoy drinking, or replace with beef broth
- 1 cup beef broth do not use condensed beef broth, I use organic beef broth
- 1 tablespoon Worcestershire sauce make sure it's gluten-free if that's important
Optional to thicken the au jus
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Remove the brisket from the fridge 30-60 minutes before starting and pat dry with paper towels, season all sides of the brisket with 2 teaspoons of kosher salt and (2 tsp) pepper.
- Add oil (2 TBL) to a large skillet or Dutch oven over medium-high heat - make sure it's screaming hot! Once the oil is hot, add the brisket and cook on both sides until browned 2-3 minutes per side. Transfer the brisket to your slow cooker fat side down.
- Reduce the heat to medium, then place the onions (3 medium sliced) and remaining salt (1 tsp) into the pan and if needed a teaspoon or two of additional oil. Cook until the onions have softened, 6-7 minutes; stirring often. Add in the garlic (4 cloves, minced) and cook for an additional minute. Transfer the onion mixture to the crockpot.
- Pour the wine (1 cup) into the pan and use a wooden spoon to scrape up the bits stuck in the bottom of the pan; this is called deglazing. Transfer the wine to the crockpot.
- Add the beef broth (1 cup) and Worcestershire sauce (1 TBL) to the crock pot.
- Cover and set to low for 8-10 hours, I don’t recommend high for this cut of beef, see notes if you only have time to cook on high.
- Remove brisket to a cutting board (tented with foil) or onto a foil-lined baking sheet, and using a ladle, skim the fat off the top of the au jus. This is optional for a thicker gravy. Turn crockpot up to high and combine cornstarch (2 TBL) with water (2 TBL) in a small bowl, then whisk into gravy, stirring until thickened - or may be done in a saucepan if preferred.
- Meanwhile, preheat the oven to 400° F (205° C) and caramelize the brisket until browned, about 10-15 minutes – this step is optional, but adds great color.
- Transfer the brisket to a cutting board and allow it to rest for 5 minutes.
- Slice your brisket against the grain or shred it with forks and serve it with the onion gravy. Serve on top of mashed potatoes, noodles or on French rolls with a side of au jus.
Equipments used:
Notes
- Brisket that isn’t tender is tough and chewy; if you pull it out too early and it’s tough, don’t worry, return it to the slow cooker, and keep cooking until tender.
- While cooking on high won't yield a tender brisket, you may cook on high for about four and a half hours for three pounds or five hours for four pounds. However, cooking it on low is best; you may find your meat is tough if you choose to cook it on high.
- Alcohol Substitute: The alcohol will cook out and is safe to serve to children. However, you can replace it with additional beef broth if you’d like.
- Pressure Cooker Beef Brisket: Use the same recipe and cook the brisket in an Instant Pot for 1 hr 15 minutes for 3 lb or 1 hr 30 minutes for 4 lb. Then, naturally release, or wait 15 minutes to release the pressure. You can thicken the sauce by removing the brisket, setting it aside to rest, and turning the instant pot to saute. As the gravy simmers, whisk in cornstarch and water until it thickens to your liking.
- Instant Pot
- instant pot
- Oven Beef Brisket: To make this recipe in the oven, check out my Barbecue Beef Brisket.
- Barbecue Sauce: If you prefer, skip the wine, broth, and Worcestershire sauce and make homemade barbecue sauce or use your favorite jarred BBQ sauce; about 1 ½ cups will do.
- Gluten-Free Beef Brisket | This recipe is naturally gluten-free as long as all of your ingredients are gluten-free! Lee & Perrins Worcestershire sauce is gluten-free!
- Keto Low-Carb Beef Brisket | Skip the cornstarch when thickening the sauce and enjoy the drippings as au jus instead! Otherwise, this is a fabulous low-carb beef brisket recipe! Serve with a side of broccoli or asparagus for a delicious meal.
- Refrigerate - Once the dish completely cools, store the leftover brisket in an airtight container or tightly cover it with plastic wrap in the refrigerator for up to five days. When reheating, you’ll notice a solid layer of fat over the gravy. Just scrape it off, discard or mix it well into the gravy, and reheat.
- Freeze - Place the cooled brisket into an airtight container or baggie and freeze for up to 3 months. Thaw overnight in the fridge.
- Can I make crockpot brisket ahead? YES! Slow cook the brisket but do not brown, cool and then transfer it into an airtight container with the cooking liquid (don’t add the cornstarch and water) and refrigerate for up to 3 days.
- Reheated Brisket | To reheat, transfer the brisket onto a baking dish and cover (not with the liquids). Bake at 350° F (175° C) for 20 minutes or until warmed. Increase heat to 400° F (205° C), remove the cover, and proceed with the recipe to brown and baste the brisket surface. If any fat has hardened on the sauce, skim it off, then transfer the sauce into a saucepan, use it for basting, and make gravy per recipe.
Nutrition Information
Show Details
Serving
11 serving
Calories
351kcal
(18%)
Carbohydrates
8g
(3%)
Protein
36g
(72%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
105mg
(35%)
Sodium
1149mg
(48%)
Potassium
706mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
6IU
(0%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 105mg | 35% |
| Sodium | 1149mg | 48% |
| Potassium | 706mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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