This hearty Slow Cooker Brisket with Brown Gravy is made with tender brisket, rich beef broth, red wine, savory mushrooms, and carrots. The result is a deeply savory and comforting main course with fork-tender beef. This recipe is perfect for a Sunday dinner with the family and makes enough for 6 generous servings.

Jump to Recipe

Slow Cooker Brisket with Brown Gravy Ingredients

• Canola oil, for searing
• 1 (221​ to 3 pound) brisket
• Kosher salt
• 1 bunch parsley, stems reserved and leaves chopped
• 2 stalks celery with leaves, chopped
• 1 bay leaf
• 1 (14.5-ounce) can beef broth
• 2 cups red wine
• 2 tablespoons tomato paste
• 1 (.87-ounce) packet slow cooker pot roast seasoning
• 2 medium onions, chopped
• 2 large carrots, sliced
• 2 (8-ounce) packages mixed wild mushrooms
• 1 (.87-ounce) packet brown gravy mix
• 1 cup cold water

How To Make Slow Cooker Brisket with Brown Gravy

1. Sear the brisket: In a large skillet, heat a tablespoon of canola oil over medium-high heat. Season the brisket generously on both sides with kosher salt. Place the brisket in the hot pan and sear until it’s deeply browned, about 4 minutes per side.
2. Slow cook the brisket: Place the parsley stems, chopped celery, and bay leaf in the bottom of your slow cooker. Put the seared brisket on top of these aromatics. In a large bowl, whisk together the beef broth, red wine, tomato paste, and pot roast seasoning. Pour this mixture over the brisket, then top with the chopped onions. Cover and cook on low for 4 to 6 hours, until the meat is fork-tender. About one hour before the brisket is done, add the sliced carrots and mushrooms to the slow cooker.
3. Make the brown gravy: Carefully remove the brisket, carrots, and mushrooms from the slow cooker and set them aside. Strain the remaining cooking liquid through a fine-mesh sieve into a medium pan and place it over medium-high heat. In a separate small bowl, whisk together the brown gravy mix with 1 cup of cold water until smooth. Turn the heat under the pan to medium and whisk in the gravy mixture. Continue to cook, whisking constantly, until the gravy has thickened, about 2 minutes.
4. Slice and serve: Slice the brisket against the grain and arrange it on a serving platter. Serve it alongside the carrots and mushrooms, and pour the rich brown gravy over everything. Garnish with the reserved chopped parsley leaves and serve immediately.

Recipe Tips

• Don’t Skip the Sear: Searing the brisket before slow cooking is a crucial step. It creates a rich, caramelized crust on the meat that adds a tremendous depth of flavor to both the brisket and the final gravy.
• Let the Brisket Rest: After cooking, let the brisket rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
• Use Cold Water for Gravy: Always whisk the gravy mix packet with cold water before adding it to the hot cooking liquid. This creates a smooth slurry and is the key to preventing lumps in your gravy.
• Slice Against the Grain: For the most tender bites, it’s important to identify the direction of the muscle fibers (the grain) in the cooked brisket and slice across them, not parallel to them.

What To Serve Brisket with Brown Gravy

This rich and savory brisket is a classic main course that pairs perfectly with traditional sides. Creamy mashed potatoes are a must-have for soaking up every last drop of the delicious brown gravy. Serve it with a side of roasted green beans, steamed asparagus, or simple dinner rolls. A crisp green salad with a light vinaigrette can provide a fresh contrast to the richness of the meal.

How To Store Brisket Leftovers

• Refrigerate: Store leftover sliced brisket and gravy together in an airtight container. Storing the meat in the gravy helps keep it moist. It will keep well in the refrigerator for up to 4 days.
• Freeze: This brisket and gravy freeze beautifully. Allow them to cool completely, then place them in a freezer-safe container or zip-top bag. You can freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

Slow Cooker Brisket with Brown Gravy Nutrition Facts

• Calories: 610 kcal
• Total Fat: 35g
• Saturated Fat: 13g
• Cholesterol: 160mg
• Sodium: 990mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 48g

Frequently Asked Questions

• What kind of red wine is best for this recipe? A dry red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir works best. It adds a deep, complex flavor to the gravy. If you prefer to cook without alcohol, you can substitute the red wine with an additional 2 cups of beef broth.
• My gravy isn’t thick enough. What should I do? If your gravy isn’t as thick as you’d like, you can easily fix it. Make a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this slurry into the simmering gravy until it reaches your desired thickness.
• Can I cook this on the high setting in my slow cooker? Yes, if you’re short on time, you can cook the brisket on the high setting for about 3-4 hours. However, for the most tender and flavorful result, the low and slow method is highly recommended.
• What if I can’t find a pot roast seasoning packet? If you don’t have a pot roast seasoning packet, you can make your own simple blend. A mix of 1 teaspoon each of onion powder, garlic powder, and paprika, along with a half teaspoon of dried thyme and black pepper, makes a great substitute.

Try More Recipes:

• Slow-Cooker Beef Stew With Yuca Recipe
• Slow Cooker Beef Nachos Recipe
• Slow-Cooker Beef Stew With Noodles Recipe