This Slow Cooker Beef Brisket, infused with warm, savory flavor, is deliciously tender and oh-so-easy to make! Pair it with a refreshing green goddess salad dressing and creamy one pot mac and cheese, and you’ll have all of your guests drooling!
Table of Contents
What Is Beef Brisket?
Brisket it a cut of beef that comes from the lower breast region or pectoral muscles of a cow. A fairly large cut of meat, it contains a lot of connective tissues that make it pretty tough.
As a result, it’s best when cooked slowly on a low temperature with recipes like this slow cooker brisket. The long cooking time allows the connective tissues to break down, creating a truly mouthwateringly tender recipe. However, unlike other slow-cooked meats, brisket does not fall apart.
Is There Another Name for Beef Brisket?
No, beef brisket is the name of the specific cut of meat we’re using in this recipe. However, you may see brisket prepared and sold as corned beef, pastrami, and silverside.
Ingredients You Need
You don’t need a long list of pantry staples to make restaurant-worthy beef! Instead, just a handful of ingredients create a bold flavor that’s unlike anything you’ve ever had before.
- Beef Brisket – We recommend using flat-cut brisket for this recipe. If you don’t see it already sliced, ask your the butcher at the meat counter at your local grocery store or butcher’s shop to pick one for you.
- Onions – Slice the onions, and place them in the slow cooker with the beef to impart extra flavor.
- Herbs and Spices – A combination of smoked paprika, onion powder, garlic powder, salt, bay leaves, and thyme create a savory, herbaceous taste.
- Beef Stock – Used to submerge the beef, keeping it tender and juicy.
- Worcestershire Sauce – This is the secret to adding extra depth to the flavor and creating a slightly smokey taste.
How to Make Slow Cooker Beef Brisket
Slow cooker recipes are our kitchen superheroes! They swoop in to save the day, making dinner a breeze without breaking a sweat. And this slow cooker beef brisket? It’s practically the rockstar of our dinner rotation.
- Season the Meat. Rub the spices on all sides of the brisket, coating it completely.
Tip! For the absolute juiciest texture, don’t trim any excess fat off the meat.
- Combine the Ingredients. Add the onions, herbs, beef stock, and Worcestershire sauce to the slow cooker, and stir to combine. Place the seasoned brisket into the mixture, submerging it in the liquid.
- Cook. Cover the slow cooker, and cook on low heat until the beef is tender and has reached an internal temperature of 195 degrees Fahrenheit.
- Rest. Transfer the beef brisket to a cutting board, and let it rest for a few minutes to redistribute the juices.
- Serve. Use a sharp knife to slice against the grain, forming thin or thick slices. Then, plate your brisket with the onions and a ladle of the cooking liquid, and enjoy!
Serving Suggestions
This slow cooker beef brisket recipe is the VIP of versatility! It mingles well with all your favorite sides. Need some inspiration? Here are some of our go-to pairings:
- Mashed Potatoes
- Roasted Vegetables
- Coleslaw
- Cornbread
- Macaroni Salad
- Pasta Salad
- Parmesan Brussel Sprouts
How to Store
This recipe makes A LOT! Luckily, leftovers store super well for quick, easy meals throughout the week.
- Refrigerator: Let the brisket cool completely. Then, transfer it to an airtight container, and keep it stored in the fridge for up to three to four days.
- Freezer: If stored with the gravy, leftovers can be frozen for up to two months. Or, discard the gravy, and keep them in the freezer for up to three months.
- To Reheat: Let your frozen brisket thaw in the fridge overnight. Then, transfer it to a baking dish, cover it with aluminum foil, and place it in the oven at 350 degrees Fahrenheit for 20 minutes or until warm.
Common Questions About This Slow Cooker Beef Brisket Recipe
Depending on the size of your brisket and your individual slow cooker, cooking times will vary. However, we find that eight to ten hours is generally the sweet spot.
Yes, it’s not crucial that the brisket is fully submerged in the liquid, but it should be at least partially covered. Otherwise, you run the risk of it drying out and becoming tough.
Yes, if you leave your brisket in the slow cooker too long, it can become super mushy and not all that pleasant to eat.
We tend not to flip the brisket, but doing so can help it cook more evenly.
We don’t! However, some people prefer to sear their brisket in a skillet before adding it to the slow cooker to enhance the flavor and keep it tender.
You may see some brisket like pastrami or corned beef that appears pink, but slow cooker brisket should not be consumed rare. Otherwise, it will be very tough.
More Slow Cooker Recipes
Craving the convenience of more hands-off dinners? We’ve got your back! Check out the ultimate lineup of our favorite slow cooker wonders below.
- Slow Cooker Beef Birria
- Slow Cooker Po’ Boy with Beef
- Slow Cooker Pot Roast Recipe
- Slow Cooker Honey Garlic Chicken Thighs
Slow Cooker Beef Brisket Recipe
Ingredients
- 1 (3 pound) beef brisket
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 large onions sliced
- 3 bay leaves
- 2 sprigs thyme
- 4 cups beef stock
- 2 Tablespoons Worcestershire sauce
Instructions
- Season the beef brisket with smoked paprika, onion powder, garlic powder, salt, and pepper, rubbing the spices into the meat.
- In a slow cooker, combine the sliced onions, bay leaves, thyme sprigs, beef stock, and Worcestershire sauce. Stir well to combine.
- Place the seasoned beef brisket into the slow cooker, making sure it is submerged in the liquid mixture. Add a little extra salt to taste, if desired.
- Cover the slow cooker, and cook on low heat setting for approximately 8-10 hours, or until the beef brisket is tender and easily pulls apart. It should reach an internal temperature of 195 degrees Fahrenheit.
- Once the brisket is cooked, carefully remove it from the slow cooker, and transfer it to a cutting board.
- Allow the brisket to rest for a few minutes before slicing it against the grain into thin or thick slices, according to preference.
- Serve the tender slow-cooked beef brisket with the flavorful onions and a ladle of the cooking liquid.
- Store in an airtight container in the fridge for up to four days.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering if I could just use regular paprika, I don’t have smoked
Yes, it just won’t have that richer, smokey flavor!
Xo,
Alia & Radwa
The brisket was very good. The only thing I will do next time is brown my onions and brisket before adding to the crockpot, for a bit more flavour.
I also cut off most of the fat because brisket can be very fatty. This left us with a delicious non-fatty au jus!
Looks delicious, Gail! Thank you for the feedback. We’re glad you enjoyed the recipe!
Xo,
Alia & Radwa
Looking at the nutritional for a serving, is the Sodium content for a serving really 20,826 mg really? That alone would make this recipe a hard NO for us.
The nutrition information is just an estimation and can change drastically depending on the specific ingredients you use. You can definitely make the sodium content a lot lower!
Xo,
Alia & Radwa
My family is t a big fan of onions, is there something that can be substituted? Maybe carrots or another vegetable?
Nothing will give you quite the same flavor, but you could try carrots!
Xo,
Alia & Radwa
what are the chances you could pay in grams as well ?? or degrees cellceuos please your recipes are wicked but a pain for other folks to follow just a thought many thanks.
Hello Barbara 1 pound=454gr. °C=°F-32÷1.8 hope this may help you. Happy cooking.
Can I cook this recipe in pressure cooker? Thanks!
Hi Kristine! We haven’t tested it, but it should work.
We’d love to know how it goes if you do give it a try. 😊
Xo,
Alia & Radwa
Is the beef stock a must?
You definitely want some kind of stock or broth, or the meat will turn out tough!
Xo,
Alia & Radwa
Can I make this a day ahead and reheated?
Yes! We recommend reheating it covered in the oven at 350 degrees Fahrenheit for 20 minutes or until warm. We hope you enjoy!
Xo,
Alia & Radwa
“salt to taste” when the brisket goes in the crockpot raw?
It’s optional to add a bit more flavor to the cooking liquid! You can always salt at the end, too. 😊
Xo,
Alia & Radwa
I’m about to make this recipe… you you cut off the fat or leave it for flavor? Mine has a large fat layer on the bottom. Thank you for you help. Love the recipes/ page! 😊
We would leave it! Thank you, Karen. 😊
Xo,
Alia & Radwa
Does it say 13 pound brisket? Just want to buy the right amount, thank you
3 pounds! We updated the recipe card to make that a little more clear. 😊
Xo,
Alia & Radwa
I have a 2.5# brisket with the 4 cups of broth but none of the meat is in the liquid…just the onions. What do I do? Add more broth until it IS covered?
Yes, you want to make sure it’s completely covered, or it won’t cook correctly!
Xo,
Alia & Radwa
oh my goodness so delicious. we have a Sub shop, I have been searching and searching for a recipe like this for our brisket subs that my team can prep when I am away.
so so good.
thanks
We’re so glad you enjoyed it! 😊
Xo,
Alia & Radwa
I’m excited I just put this in the crockpot 😁.
Please let us know how it turns out, Julia! 😊
Xo,
Alia & Radwa