Slow Cooker Beef Brisket – Tender, Juicy, and Packed with Flavor!
There’s something magical about walking into your kitchen and being greeted by the deep, smoky aroma of a slow-cooked beef brisket. With just a few pantry staples and a bit of patience, this slow cooker recipe transforms a tough cut of meat into fork-tender perfection. Whether you’re feeding a crowd or meal prepping for the week, this dish delivers hearty satisfaction with minimal effort.
Ingredients
1 (3 to 4 lb) beef brisket
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar
½ teaspoon chili powder (optional, for a little kick)
1 cup beef broth
1 tablespoon Worcestershire sauce
½ cup BBQ sauce (for serving or optional glaze)
Instructions
- Prep the Brisket:
Trim excess fat from the brisket, but leave a thin layer for flavor. Pat dry with paper towels. - Make the Spice Rub:
In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, brown sugar, and chili powder. - Sear for Flavor (Optional but recommended):
Heat olive oil in a skillet over medium-high heat. Rub the spice blend all over the brisket, then sear the meat for 2–3 minutes per side until browned. - Slow Cook:
Transfer the brisket to the slow cooker. Add beef broth and Worcestershire sauce around the meat. Cover and cook on low for 8–10 hours or until the meat is very tender and shreds easily with a fork. - Rest and Slice:
Remove brisket and let it rest for 10 minutes. Slice against the grain for the most tender bite. - Serve with Sauce:
Drizzle with your favorite BBQ sauce or use the juices from the slow cooker for a more savory gravy-style topping.
Serving Ideas
- Serve it piled high on sandwich rolls with pickles and slaw.
- Add a side of mashed potatoes or roasted vegetables.
- Use leftovers in tacos, wraps, or even a brisket breakfast hash!
Nutrition (Per Serving – Serves 6)
| Calories | 450 kcal |
| Protein | 40 g |
| Fat | 28 g |
| Carbs | 8 g |
| Sugar | 4 g |
Tips for Best Results
- Always cook on low for the juiciest brisket. High heat can make it dry and tough.
- Use the leftover juices for a flavorful gravy—just thicken with a bit of cornstarch slurry.
- Letting the brisket rest before slicing helps retain juices.
FAQs
Q: Can I use a flat cut or point cut brisket?
Yes! Either works. The flat cut is leaner and slices beautifully, while the point cut is more marbled and flavorful.
Q: How long does brisket last in the fridge?
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Q: Can I add vegetables?
Definitely! Potatoes, carrots, and onions can be added around the brisket for a full one-pot meal.
