Slow-cooked Crockpot Brisket

This slow-cooked crockpot brisket is comfort food at its finest. It’s rich, deeply savory, and fall-apart tender after hours of slow simmering in a bath of broth, aromatics, and spices. Whether you’re serving it for a cozy weeknight dinner or as the star of a holiday table, this brisket delivers bold flavor with minimal effort.

The beauty of this recipe is its simplicity. You season, layer, and let your slow cooker do all the work. By dinnertime, you’ve got a juicy, melt-in-your-mouth brisket that practically shreds itself. Let’s dive into this warm and satisfying classic.

Before You Get Started

Have all your ingredients prepped before assembling your crockpot. Thinly slice the garlic and onions so they break down well during cooking. Pat the brisket dry and rub in the seasoning thoroughly, this step adds big flavor. If you have the time, marinate the brisket in the rub overnight for extra depth.

What You Need to Make Slow-Cooked Crockpot Brisket

You’ll find exact amounts in the recipe card, but here’s what you’ll need:

• Beef brisket
• Garlic
• Onions
• Beef broth
• Soy sauce
• Worcestershire sauce
• Brown sugar
• Mustard
• Cornstarch
• Dry rub (use your favorite mix of salt, pepper, paprika, cumin, or chili powder)

How to Make Slow-Cooked Crockpot Brisket

Pat the brisket dry with paper towels and coat it generously with your dry rub. Press the seasoning into the meat on all sides.

If possible, marinate the seasoned brisket in the fridge for 6 to 8 hours or overnight.

When ready to cook, spread the mustard and brown sugar over the brisket.

Add sliced onions and garlic to the bottom of your crockpot. Place the brisket on top.

Pour in the beef broth, soy sauce, and Worcestershire sauce around the meat. Do not pour it directly on top.

Sprinkle cornstarch around the edges of the broth to help thicken as it cooks.

Cook on low for 8 to 10 hours. Start checking for doneness at the 8-hour mark. The brisket should reach 195°F to 205°F internally.

Remove the brisket from the crockpot and let it rest on a cutting board for at least 10 minutes before slicing or shredding.

Serve warm with the slow-cooked onions and some of the broth spooned on top.

Commonly Asked Questions

Can I cook this brisket on high instead of low?

Yes, but it’s best to cook it on low for that melt-in-your-mouth texture. If you’re short on time, you can cook it on high for 4 to 5 hours, though the meat may not be as tender.

Do I have to marinate the brisket overnight?

It’s not required, but marinating helps the flavor sink deep into the meat. If you’re in a rush, season it just before cooking and it’ll still turn out delicious.

What can I serve with crockpot brisket?

Mashed potatoes, roasted vegetables, or warm crusty bread work great. You can also shred it and use it in tacos, sandwiches, or bowls.

Can I use a different cut of beef?

Chuck roast is a good substitute if you can’t find brisket, but the texture and flavor will be slightly different.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a little of the broth to keep it moist.