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Slow-Cooker Beef Brisket

Slow-Cooker Beef Brisket
  • Prep 30 min
  • Total 7 hr 30 min
  • Servings 6
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
By Betty Crocker Kitchens
Updated September 9, 2019
Make With
Make With
Progresso Broth

Ingredients

  • 2 1/2 to 3 1/2 lb fresh beef brisket (not corned beef)
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups thinly sliced onions
  • 1 cup 1 1/2-inch pieces peeled carrots
  • 5 cloves garlic, chopped
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)

Steps

  • 1
    Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
  • 2
    Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
  • 3
    Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

  • Maybe the extra time gives the flavors more time to meld, or maybe we've just taken Grandma's advice to heart, but we do recommend cooking this brisket the day before serving.
  • If you decide to make your brisket ahead and reheat it, slice or shred the meat once it's cooled. Then, cover the meat in the cooking juices and store the vegetables in a separate container to keep them from getting waterlogged. For best results, remove any solidified fat from the meat before reheating.
  • Brisket is a tough cut of beef that turns out best when cooked low and slow, as in this recipe. It comes from the breast section of the animal and is sold boneless. There are two distinct sections; the flat cut has less fat and is usually more expensive than the point cut, which has more fat (and therefore more flavor).

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
1100mg
46%
Potassium
600mg
17%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
7%
Sugars
4g
Protein
42g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • Brisket is a part of many delicious culinary traditions. This Slow-Cooker Beef Brisket is braised and similar to a pot roast. It was inspired by the holiday meal associated with Jewish-American cooking traditions. Corned beef is brisket that's been cured with a brine. In the U.S., corned beef is closely associated with both Irish and Jewish cooking traditions. Get a taste of these different styles of corned beef with our Slow-Cooker Corned Beef and Cabbage recipe and our Slow-Cooker Reuben Sandwiches. In Texas, brisket is cooked with barbecue sauce, just as you'd expect—try it for yourself with our recipe for Slow-Cooker Barbecue Beef Brisket. Of course, this is far from a comprehensive list; because of the popularity of beef around the world, you'll find delicious ways to prepare brisket in many other cuisines as well.
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