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Melt-In-Your-Mouth Slow Cooker Brisket

An incredibly tender, flavorful beef brisket slow-cooked to perfection in a rich, savory gravy. The ultimate hands-off comfort food.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Brisket & Rub
  • 1 beef brisket (3-4 lbs) fat trimmed to 1/4 inch
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Braising Liquid & Aromatics
  • 2 large yellow onions thickly sliced
  • 4 cloves garlic smashed and peeled
  • 1.5 cups low-sodium beef broth
  • 0.25 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
Gravy Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet or Dutch Oven
  • Whisk
  • Saucepan

Method
 

  1. Combine salt, pepper, paprika, garlic powder, and onion powder. Pat brisket dry and rub the spice mixture all over the meat.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 4-5 minutes per side until a dark crust forms.
  3. Place sliced onions and smashed garlic in the bottom of the slow cooker. Place the seared brisket on top, fat side up.
  4. Whisk together beef broth, soy sauce, Worcestershire, tomato paste, brown sugar, and vinegar. Pour over the brisket.
  5. Cover and cook on LOW for 8-9 hours, until the meat is incredibly tender and easily pulls apart.
  6. Remove brisket to a cutting board, tent with foil, and let it rest for 15-20 minutes.
  7. Skim fat from the slow cooker liquid. Pour liquid into a saucepan and bring to a simmer. Whisk cornstarch and cold water together, then whisk into the simmering liquid. Cook for 2-3 minutes until thickened.
  8. Slice the rested brisket thinly against the grain (or shred it). Serve with the hot gravy poured over top.

Notes

Always slice brisket against the grain to ensure it is tender and easy to chew. Do not rush the cooking process on the HIGH setting; low and slow is required to break down the tough connective tissues.