Best Crock Pot Beef Brisket Recipe (Slow Cooker)
User Reviews
5
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Prep Time
15 mins
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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)
Description
The Best Crock Pot Beef Brisket Recipe uses a 3 to 5 pound untrimmed brisket seasoned simply with kosher salt and black pepper, seared to develop color and flavor, then slow-cooked with sliced onions, garlic, red wine, beef broth, and Worcestershire sauce. Slow cooking on low heat gradually breaks down connective tissue, resulting in tender, juicy meat with a rich liquid base that can be thickened for serving.
The onions and garlic soften and infuse the cooking liquid, while deglazing the pan with red wine adds depth. The recipe notes recommend low and slow cooking for optimum tenderness, with approximate times and options to use an Instant Pot or oven. It also offers variations like substituting additional broth for wine or using barbecue sauce in place of the liquid components. The brisket can be sliced or shredded for serving and pairs well with vegetables or greens.
For storage, leftovers keep well refrigerated up to five days or frozen for three months in airtight containers. Reheating instructions include warming uncovered in an oven to refresh the surface and skim off any hardened fat from the sauce before use. The recipe's guidance ensures the brisket can be cooked ahead and frozen, making it practical for meal planning.
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.
Notes
- To ensure tender brisket, cook low and slow; if it’s tough after the initial cooking time, continue slow cooking until tender.
- You can replace wine with extra beef broth if preferred or for children, as alcohol cooks off during the process.
- The sauce can be thickened with a cornstarch slurry after cooking if desired.
- Leftovers keep refrigerated in airtight containers for up to five days or frozen for three months.
- Reheat brisket in the oven uncovered to brown and remove hardened fat from the sauce before serving.
- You can prepare this recipe in an Instant Pot or oven using the provided timing guidelines.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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