Description

Fork-tender slow cooker brisket cooked low and slow with caramelized onions, broth, and barbecue sauce for rich, savory flavor with minimal hands-on time.

Ingredients

4 pounds beef brisket (flat cut or point cut)

1 large onion, sliced

1 cup beef broth

2 tablespoons Worcestershire sauce

1/2 cup barbecue sauce

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon vegetable oil

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Instructions

Pat the brisket dry. Heat vegetable oil in a large skillet over medium-high heat and sear the brisket on all sides until deeply browned.
Place sliced onions in the bottom of the slow cooker and set the brisket on top, fat side up.
In a bowl, whisk together beef broth, Worcestershire sauce, barbecue sauce, garlic powder, paprika, salt, and pepper.
Pour the sauce mixture over the brisket and onions.
Cover and cook on low for 8–10 hours, until the brisket is fork-tender.
Transfer brisket to a cutting board and rest for 10 minutes.
Slice against the grain or shred, then return the meat to the slow cooker to soak up the juices.
Serve warm with the sauce.

Notes

Searing the brisket adds deeper flavor and better texture.

Add apple cider vinegar for tang or brown sugar for sweetness.

Smoked paprika or liquid smoke adds a smoky flavor.

Finish under the broiler for caramelized edges if desired.

Nutrition

Serving Size: 1 serving
Calories: Approx. 430
Sugar: 7g
Sodium: 580mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 36g
Cholesterol: 110mg