This easy Slow Cooker Fall-apart Beef Brisket is tender, juicy, and packed with rich flavors. The sweet and tangy sauce, made with ketchup, brown sugar, and vinegar, infuses every bite. Simply set it and forget it—perfect for busy days! Serve it sliced with extra sauce for a comforting, crowd-pleasing meal.

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Recipe Ingredients

• 1 cup (240ml) water
• 1 cup (240ml) ketchup
• 2 cloves garlic, minced
• ½ cup (120ml) white vinegar
• ½ cup (110g) dark brown sugar
• ¼ cup (32g) plain flour, mixed with ¼ cup (60ml) water
• 3 lbs (1.4kg) beef brisket, fat trimmed
• Kosher salt, to taste
• 3 medium onions, chopped

How To Make Slow Cooker Fall-apart Beef Brisket

1. Prepare the sauce: In a medium bowl, stir together the water, ketchup, garlic, vinegar, sugar, and flour mixture.
2. Season the brisket: Generously season the brisket with kosher salt.
3. Assemble in the slow cooker: Add the onions and brisket to a 6-quart (6L) slow cooker, then pour in the ketchup mixture.
4. Cook the brisket: Cover and cook on high for 4 hours or low for 8 hours until the meat is tender and fall-apart soft.
5. Serve: Slice the brisket and serve with extra sauce poured on top.

Recipe Tips

• Trim excess fat: Too much fat on the brisket can make the sauce greasy. Trim it for a cleaner, richer flavor.
• Use the right cut: Choose a well-marbled brisket for the best texture. Lean cuts may turn out dry.
• Mix the sauce well: Ensure the flour is fully dissolved in water before adding it to avoid lumps in the sauce.
• Cook low and slow for tenderness: If you have time, cook on low for 8 hours for the most tender, fall-apart texture.
• Let it rest before slicing: Rest the brisket for 10 minutes after cooking to lock in juices and keep it moist.

Recipe FAQs and Variations

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