Slow Cooker Beef Brisket

 Slow Cooker Beef Brisket (Tender & Juicy)

Why You’ll Love It

This slow cooker brisket is fork-tender, deeply flavorful, and requires almost no hands-on cooking. A classic Sunday dinner favorite that’ll remind you of Grandma’s kitchen.

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  Ingredients

3–4 lb beef brisket (flat cut or point cut)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or rosemary)

1 tablespoon brown sugar (optional, adds a hint of sweetness)

1 cup beef broth

½ cup barbecue sauce or ketchup (your choice)

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1 onion, sliced

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 Instructions

1. Season the brisket:

Mix salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar. Rub generously all over the brisket.

2. Sear the brisket (optional but flavorful):

In a large skillet, heat olive oil over medium-high. Sear brisket 3–4 minutes per side until browned.

3. Layer the slow cooker:

Place sliced onions and minced garlic in the bottom of the slow cooker. Set the brisket on top.

4. Mix the sauce:

Combine beef broth, barbecue sauce (or ketchup), and Worcestershire. Pour over the brisket.

5. Cook low and slow:

Low for 8–10 hours

or High for 5–6 hours

Cook until the brisket is fork-tender.

6. Rest and slice:

Remove brisket and let it rest for 10 minutes. Slice across the grain for maximum tenderness.

7. Optional—Thicken the sauce:

Pour the liquid into a saucepan and simmer 10–15 minutes until thickened, or serve as is.

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🍽️ Serving Suggestions

Mashed potatoes or buttered noodles

Roasted carrots or green beans

Warm dinner rolls to mop up the juices

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  Leftover Idea

Shred the leftover brisket for sandwiches the next day—pile high on a soft bun with pickles and a dab of extra sauce.

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  Pro Tips

Flat cut brisket slices beautifully. Point cut is fattier and more flavorful.

Don’t skip r

esting time—it makes slicing easier and keeps juices in.

Freeze leftovers with sauce for up to 2 months!