This slow cooker beef brisket comes out incredibly tender, juicy, and full of savory, smoky flavor. It’s the kind of set-it-and-forget-it meal that makes your kitchen smell amazing all day. Perfect for Sundays, busy weeknights, or feeding a small crowd with minimal effort.
Ingredients:
- 3 lb beef brisket, trimmed (about 1.4 kg)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil (15 ml)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth (240 ml)
- 1/3 cup ketchup (80 ml)
- 2 tablespoons Worcestershire sauce (30 ml)
- 2 tablespoons brown sugar (25 g)
Directions:
- Pat the brisket dry, then rub it all over with salt, pepper, smoked paprika, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat and sear the brisket for 3–4 minutes per side until nicely browned.
- Place the sliced onion and minced garlic in the bottom of the slow cooker, then set the seared brisket on top, fat side up.
- In a small bowl, whisk together the beef broth, ketchup, Worcestershire sauce, and brown sugar, then pour the mixture around and over the brisket.
- Cover and cook on LOW for 8 hours, or until the brisket is very tender and shreds easily with a fork.
- Transfer the brisket to a cutting board, cover loosely with foil, and let it rest for 10–15 minutes.
- Meanwhile, skim any excess fat from the cooking liquid, then spoon the onions and sauce over the sliced or shredded brisket.
- Serve warm with mashed potatoes, rice, or in sandwiches, spooning extra sauce over the top.
Prep Time: 20 minutes | Cooking Time: 8 hours 10 minutes | Total Time: 8 hours 30 minutes
Kcal: 520 kcal | Servings: 6
Tips:
For the best texture and flavor, choose a well-marbled brisket and don’t skip the searing step—it adds rich, browned flavor that carries through the whole dish.
Leftover brisket keeps well in an airtight container in the fridge for up to 3 days; reheat gently in its sauce or add a splash of broth to keep it moist.
