Description
This Slow Cooker Beef Brisket recipe features a tender, flavorful cut of beef slow-cooked to perfection with a savory blend of smoked paprika, garlic, and spices. The brisket is first seared to lock in juices, then cooked slowly on a bed of caramelizing onions in a rich sauce made from beef broth, Worcestershire sauce, soy sauce, brown sugar, barbecue sauce, and Dijon mustard. Perfect for a comforting and hearty meal that requires minimal hands-on time.
Ingredients
Scale
Beef Brisket
- 3 to 4 pounds beef brisket
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Dry Rub
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
Sauce & Aromatics
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 1/2 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 2 onions, sliced into rings
Instructions
- Prepare the brisket: Begin by patting the beef brisket dry with paper towels to ensure it browns properly when searing.
- Make the dry rub: In a small bowl, combine the smoked paprika, onion powder, garlic powder, salt, black pepper, dried thyme, and chili powder. Mix well to create a dry rub.
- Apply the rub: Rub the dry spice mixture evenly over the entire surface of the brisket, ensuring full coverage.
- Sear the brisket: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the brisket and sear on all sides until a golden brown crust forms, about 3-4 minutes each side. Remove from the skillet and set aside.
- Prepare the slow cooker: Place the sliced onions at the bottom of the slow cooker to create a flavorful bed for the brisket.
- Mix the sauce: In a separate bowl, combine beef broth, Worcestershire sauce, soy sauce, brown sugar, barbecue sauce, Dijon mustard, and minced garlic. Stir thoroughly until the sugar has dissolved.
- Assemble in slow cooker: Place the seared brisket on top of the onions in the slow cooker. Pour the prepared sauce over the brisket, coating it evenly.
- Slow cook: Cover with the lid and cook on low heat for 8-10 hours or on high heat for 4-5 hours. The brisket will become tender and the onions will caramelize.
- Rest the brisket: Carefully remove the cooked brisket from the slow cooker and let it rest for about 10 minutes.
- Slice and serve: Slice the brisket against the grain and serve with the caramelized onions and sauce from the slow cooker.
Notes
- For best results, choose a brisket with good marbling to ensure moist and tender meat.
- Searing the brisket before slow cooking seals in juices and develops rich flavor.
- Cooking times vary depending on your slow cooker; always check tenderness before serving.
- Leftover brisket can be stored refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
