Why You’ll Love Slow Cooker Brisket Recipe

I like this recipe because it takes an inexpensive cut of beef and turns it into something incredibly flavorful. Searing the brisket adds depth, the onions soften into the sauce, and the long cooking time ensures the meat becomes perfectly tender. It’s great for feeding a crowd, prepping ahead, or enjoying as a comforting weekend dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 pounds beef brisket, flat cut or point cut
1 large onion sliced
1 cup beef broth
2 tablespoons Worcestershire sauce
½ cup barbecue sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil

Directions

I begin by patting the brisket dry so it browns well. I heat the vegetable oil in a large skillet over medium-high heat and sear the brisket on all sides until it develops a deep golden crust.

I place the sliced onions in the bottom of the slow cooker and lay the seared brisket on top, fat side up. In a bowl, I whisk together the beef broth, Worcestershire sauce, barbecue sauce, garlic powder, paprika, salt, and pepper. I pour this mixture over the brisket and onions.

I cover the slow cooker and cook on low for 8 to 10 hours, until the brisket is tender enough to pull apart easily with a fork. Once it’s done, I transfer the brisket to a cutting board and let it rest for about 10 minutes. I slice it against the grain or shred it, then return the meat to the slow cooker so it can soak up the flavorful juices before serving.

Servings and Timing

This recipe makes about 8 servings. Prep time is around 20 minutes, cook time is 8 hours on low, and total time is about 8 hours 30 minutes.

Variations

I sometimes add a splash of apple cider vinegar for extra tang or a little brown sugar for sweetness. If I’m craving a smokier flavor, I use smoked paprika or add a drop of liquid smoke. I also like finishing the brisket under the broiler for a few minutes to caramelize the edges.

Storage/Reheating

I store leftover brisket in an airtight container with some of the cooking juices for up to 4 days in the refrigerator. To reheat, I warm it gently on the stovetop or in the microwave, adding a bit of broth if needed. This brisket also freezes very well for up to 3 months.

FAQs

Can I skip searing the brisket?

I can, but searing adds great flavor and improves the final texture.

What cut of brisket works best?

Flat cut slices neatly, while point cut is more marbled and extra juicy. Both work beautifully.

Can I cook it on high?

Yes, cooking on high for about 4 to 5 hours still produces tender results.

How should I slice the brisket?

I slice it against the grain to keep it tender.

Can I shred the meat instead of slicing?

Yes, this brisket shreds very easily after slow cooking.

Can I use different sauces?

Yes, I sometimes add hot sauce for heat or honey or brown sugar for sweetness.

Does this recipe freeze well?

Yes, brisket freezes wonderfully, especially when stored with some sauce.

Why did my brisket turn out tough?

It likely needed more cooking time. Brisket becomes tender only after long, slow cooking.

What should I serve with brisket?

I enjoy it with mashed potatoes, roasted vegetables, coleslaw, or even on sandwiches.

Can I make this in a pressure cooker?

Yes, cooking brisket under pressure works well, though slow cooking develops a deeper flavor.

Conclusion

I return to this slow cooker brisket again and again because it’s simple, comforting, and packed with flavor. The long, slow cooking time results in incredibly tender meat and a rich, savory sauce that makes every bite satisfying. Whether for a family meal or a gathering with friends, this brisket always impresses.