Slow Cooker Beef Brisket with Vegetables

Slow Cooker Beef Brisket with Vegetables

There’s nothing quite like coming home to the aroma of a perfectly cooked beef brisket that’s been simmering all day in your slow cooker. This classic comfort food dish combines tender, fall-apart meat with a rich, savory sauce and hearty vegetables that make it the ultimate one-pot meal. Whether you’re preparing dinner for your family or hosting a gathering, this slow cooker beef brisket is sure to impress everyone at the table.

Ingredients

• 1 beef brisket, 3 to 4 pounds
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup ketchup
• 3 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 bay leaves
• 4 medium potatoes, cut into chunks
• 4 medium carrots, cut into chunks

Instructions

1. Heat oil in a large skillet over medium-high heat. Season brisket with salt and pepper, then sear on all sides until browned, about 3 minutes per side. Transfer to slow cooker.
2. Add onion and garlic to the skillet and cook for 2 minutes, then add to slow cooker.
3. In a bowl, whisk together beef broth, ketchup, Worcestershire sauce, brown sugar, vinegar, paprika, and bay leaves. Pour over brisket.
4. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
5. Add potatoes and carrots in the last 2 hours of cooking.
6. Remove bay leaves. Shred brisket with two forks and serve with vegetables and sauce.

Practical Tips

Tip 1: For extra tender meat, make sure the brisket is fully submerged in liquid throughout cooking. If needed, add a bit more broth to ensure proper moisture.

Tip 2: Searing the brisket before slow cooking creates a flavorful crust that adds depth to the final dish. Don’t skip this important step.

Tip 3: Cut your vegetables into similar-sized chunks so they cook evenly and are ready at the same time as the meat.

How to Store It

Store leftover beef brisket in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently in a skillet or microwave until heated through.

Questions and Answers

Can I cook this on high instead of low? Yes, you can cook the brisket on high for 4 to 5 hours instead of low for 8 to 10 hours. The low setting produces more tender results, but high heat is a good option when time is limited.

What if I don’t have a slow cooker? You can make this in a Dutch oven in the oven at 325°F for 3 to 4 hours, covered. The cooking time may vary depending on your oven.

Can I prepare this the night before? Yes, you can assemble all ingredients in the slow cooker insert the night before, refrigerate it, and then place it in the slow cooker base in the morning to cook.