This easy Slow Cooker Beef Brisket is made with a large, trimmed first-cut brisket, savory vegetable broth, tangy Dijon mustard, bright apple cider vinegar, and aromatic red onions and carrots. The result is an incredibly tender and flavorful main course with a rich, complex sauce, perfect for a cozy family gathering and yielding 6 to 8 servings.

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Slow Cooker Beef Brisket Ingredients

For the Brisket:

• One 4-pound first cut brisket, excess fat trimmed
• Kosher salt and freshly ground black pepper
• 2 Tablespoons olive oil

For the Slow Cooker & Sauce:

• One 6-ounce can tomato paste
• 2 cups vegetable broth
• 1 Tablespoon Dijon mustard
• 3 red onions, quartered
• 3 carrots, peeled and cut into thirds
• 6 cloves garlic, smashed
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons Worcestershire sauce
• 2 bay leaves

How To Make Slow Cooker Beef Brisket

1. Sear the brisket: Sprinkle the brisket generously on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the brisket (cut it in half lengthwise if it is too large to fit the skillet) and cook until it is deeply browned on both sides, which should take about 4 to 6 minutes per side. Remove the brisket from the pan and set it aside.
2. Build the sauce base: Stir the tomato paste into the same skillet and cook for about 2 minutes until it is heated through and its color darkens. This process concentrates the tomato flavor. Add the Dijon mustard and 1 cup of the vegetable broth. Use a wooden spoon to scrape the bottom of the pan to loosen and remove any browned bits—these add a vital depth of flavor to the sauce.
3. Load the slow cooker: Carefully transfer the liquid from the skillet to the slow cooker. Add the quartered red onions, carrots, and smashed garlic cloves. Place the browned brisket on top.
4. Add final liquids and cook: Pour in the apple cider vinegar, Worcestershire sauce, the remaining 1 cup of vegetable broth, and add the bay leaves. Cover the slow cooker and cook on LOW until the brisket is incredibly tender, about 8 hours. The meat should pull apart easily with a fork.
5. Rest and slice: Remove the brisket from the slow cooker and place it on a cutting board or platter. Tent it loosely with foil and let it rest for 20 minutes. Resting allows the juices to redistribute back into the meat, ensuring a tender and moist final result.
6. Finish the sauce and serve: While the brisket rests, strain the cooking liquid into a saucepan or bowl, discarding the solids. Season the liquid with salt and pepper to your taste, and keep it warm. Slice the brisket against the grain (perpendicular to the muscle fibers) and serve it topped with the warm, savory sauce.

Recipe Tips

• Slicing Against the Grain: The most critical step for tender brisket is slicing it against the grain of the meat. Look closely at the cooked brisket to see the long muscle fibers running in one direction; cut perpendicular to those lines to ensure every bite is tender and not chewy.
• The Power of Tomato Paste: Cooking the tomato paste for 2 minutes before adding liquid activates its flavor. This quick caramelization removes the metallic taste and gives the sauce a much deeper, richer, and more complex foundation.
• Trim the Fat: The “first cut” of brisket (also called the flat) has less fat than the second cut (the point). Trimming off the excess fat ensures you get a clean, tender result without an oily finish.
• Deglazing is Key: Do not skip scraping the browned bits off the bottom of your skillet after searing the meat. These browned bits (known as fond) dissolve into your sauce, adding the necessary savory depth (umami) that makes the final sauce so delicious.

What To Serve Beef Brisket

This flavorful Slow Cooker Beef Brisket pairs beautifully with classic comfort sides. The best choice is something to soak up the rich, savory sauce, such as creamy mashed potatoes, buttered egg noodles, or soft polenta. For a brighter contrast, serve it alongside fresh or cooked vegetables like sautéed green beans with garlic, a generous pile of coleslaw, or a crisp, tangy side salad. A light, sweet side like a simple apple sauce or cranberry relish can also cut through the richness of the meat.

How To Store Beef Brisket Leftovers

• Refrigerate: Store leftover sliced brisket and the sauce separately in airtight containers in the refrigerator for up to 4 days. When reheating the brisket, place the slices back into the warm sauce to help prevent them from drying out.
• Freeze: Beef brisket freezes very well. Once completely cooled, store the sliced brisket and the sauce together in a single freezer-safe, airtight container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Slow Cooker Beef Brisket Nutrition Facts

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 35g

Frequently Asked Questions

• Why did my brisket turn out tough instead of tender? Brisket is a tough cut of meat and if it comes out tough, it means it was not cooked long enough. The slow cooker method relies on heat and time to break down the connective tissue. If your brisket is still tough after 8 hours on LOW, simply continue cooking it for another 1-2 hours until it easily pulls apart with a fork.
• Is it safe to cut the brisket in half before cooking? Yes, cutting the brisket in half is a great way to ensure it fits comfortably in your slow cooker and to allow for more surface area to brown and absorb flavor. This does not negatively affect the final tenderness of the meat.
• Can I substitute the vegetable broth for beef broth? Absolutely. You can use beef broth instead of vegetable broth for a deeper, more pronounced beef flavor. Because the recipe calls for low-sodium vegetable broth, be mindful of the salt content if you switch to regular beef broth, and adjust the added salt accordingly.

Try More Recipes:

• Slow-Cooker Beef Stew Recipe
• Slow Cooker Beef Stroganoff Recipe
• Slow Cooker Beef and Potato Rendang