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A plate of shredded Slow-cooked Crockpot Brisket with tender cooked onions and red peppers is served with gold utensils. A small pitcher of dark sauce sits beside the plate on a light surface.
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Slow Cooked Crockpot Brisket

This melt in your mouth Slow cooked Crockpot Brisket is tender, juicy, expertly seasoned and slow-cooked to perfection. Made in a savory blend of spices and herbs every bite will have you coming back for more. Get ready for the ultimate comfort dish!
Course Main Course
Cuisine American
Keyword Brisket, Crockpot, Easy Recipes, Easy to Bake, Easy to Make, Quick and Easy Recipe, Slow-cooked
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 340kcal

Equipment

Ingredients

Let's gather the ingredients!

  • 2 pounds beef brisket
  • 4 cloves garlic sliced thin
  • 2 medium onions sliced
  • 2 cups beef broth
  • ¾ cup dry rub see notes
  • ¼ cup soy sauce
  • 3 tbsp Worcestershire sauce
  • 5 tbsp brown sugar
  • ¼ cup mustard
  • 1 tbsp cornstarch

Instructions

Let's Begin!

  • Pat the brisket dry with paper towels and generously season with the dry rub, making sure to cover all sides.
  • Rub the seasonings into the meat with your hands. If time allows, marinate for 6-8 hours or overnight.
  • Spread mustard and brown sugar on top of the seasoned brisket.
  • Spread onions and garlic in the bottom of the crockpot, then place the brisket on top.
  • Pour beef broth, soy sauce, and Worcestershire sauce around the brisket.
  • Sprinkle cornstarch around the edges. Cook on low heat for 8-10 hours, checking at the 8-hour mark and every 30 minutes thereafter until fork-tender. It's done when an instant meat thermometer registers 195°F-205°F.
  • Let the brisket rest on a cutting board for at least 10 minutes before slicing or shredding. Serve with caramelized onions, garlic, and gravy from the crockpot.
  • Serve and enjoy with family and friends!

Notes

  • Marinate if you can: Letting the rubbed brisket sit in the fridge for 6–8 hours or overnight gives the deepest flavor. If you're short on time, season it right before cooking and it will still be delicious.
  • Pour around, not over: Pour the broth, soy sauce, and Worcestershire around the brisket, not on top, so the rub and brown sugar stay on the meat.
  • Keep the lid on: Every time you lift the lid, heat escapes and adds cooking time. Wait until the 8-hour mark to check.
  • Low is best: Cook on low for 8–10 hours for the most tender result. In a pinch, cook on high for 4–5 hours, though the meat won't be quite as tender.
  • Check for doneness: The brisket is ready when it's fork-tender and reads 195°F–205°F on an instant-read thermometer.
  • Rest before slicing: Let it rest at least 10 minutes. For slices, cut against the grain. For shredded brisket, pull it apart with two forks.
  • Thicker gravy: If the juices are thinner than you'd like, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the crock pot, and cook on high for 15 minutes.
  • Storage: Refrigerate leftovers with some of the juices for up to 4 days, or freeze for up to 3 months.
  • Leftover ideas: Use shredded brisket in tacos, sandwiches, or rice bowls.
  • Chuck roast swap: Chuck roast works in place of brisket, with the same cook time.

Nutrition

Calories: 340kcal | Carbohydrates: 23g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1081mg | Potassium: 766mg | Fiber: 2g | Sugar: 13g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 7mg