Slow Cooker Brisket Recipe
Get excited for the tastiest brisket ever, and guess what? You can whip it up super easy in your slow cooker or Instant Pot! If you want a delicious but simple Sunday dinner to warm you up during the chilly winter or to serve for the upcoming holidays, look no further: it's classic beef brisket made in the slow cooker.
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Tongs
- Measuring cups and spoons
Ingredients
- 3 ½ pounds Beef brisket not corned beef
- 1 tbsp Kosher salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Oregano
- 4 cloves Garlic minced
- 1 Onion sliced
- 2 cups Low sodium beef broth
- 3 tbsp Soy sauce or coconut aminos
- ¼ cup Ketchup
- 1 tbsp Arrowroot powder or cornstarch
- 3 tbsp Cold water
Instructions
- Mix salt, pepper, garlic powder, onion powder, and oregano in a small bowl.
- Rub the spice mix all over the brisket.
- Put the brisket in the slow cooker, fat side up.
- Sprinkle minced garlic over it and add sliced onions.
- In a bowl, mix beef broth, soy sauce, and ketchup. Pour it over the brisket until it's covered.
- Cook on LOW for 8 hours.
- Once done, keep it warm in the slow cooker or transfer it to a cutting board, cover with foil, and let it rest for 20 minutes.
- Mix arrowroot powder and water in a small bowl to make a slurry.
- Pour it into the liquid in the slow cooker and whisk. It'll thicken in 2-3 minutes.
- Slice the meat and serve with the sauce
Notes
- Prep Ahead: You can make the brisket up to 3 days early. Just keep it with the veggies in the gravy. When you want to eat it, heat it in the slow cooker or the oven at a low temp, covered with foil.
- Storing Leftovers: If you have extra, it stays good for up to 5 days. Keep the beef in some extra gravy to keep it moist.