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Slow Cooker Beef Brisket

Slow Cooker Beef Brisket Recipe

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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 lb beef brisket, trimmed of excess fat
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 3 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 bay leaves

Method
 

  1. Season the brisket with salt and pepper, then sear in olive oil for 4 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Sauté the onion and garlic in the same skillet for 5 minutes until softened, then scrape over the brisket.
  3. Whisk together the broth, ketchup, brown sugar, Worcestershire sauce, vinegar, paprika, onion powder, and cayenne, pour over the brisket, add the bay leaves, and cook on low for 8 hours (or high for 5 hours) until it reaches 200-205°F (93-96°C) and shreds easily.
  4. Shred the brisket, discard the bay leaves, skim the sauce, return the meat to the pot, and let it sit on low for 10 minutes to absorb the sauce.
  5. Pile onto plates, spoon extra sauce over the top, and serve hot.

Notes

If you'd rather slice this brisket than shred it, pull it at 195°F (90°C) instead and let it rest 15 minutes before cutting against the grain. The sauce keeps well, so it's worth doubling if you plan on leftovers for sandwiches or baked potatoes later in the week.