Slow Cooker Beef Brisket (Printable Version)

Tender brisket slow-cooked with smoky BBQ sauce. Ideal for easy, flavorful main dishes and gatherings.

# What You Need:

→ Beef

01 - 3.3 lbs beef brisket, trimmed

→ BBQ Sauce

02 - 1 2/3 cups tomato passata or ketchup
03 - 1/4 cup apple cider vinegar
04 - 1/4 cup brown sugar
05 - 2 tbsp Worcestershire sauce
06 - 2 tbsp Dijon mustard
07 - 2 tsp smoked paprika
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt
12 - 1/2 tsp cayenne pepper

→ To Serve

13 - Fresh herbs (parsley or chives), chopped
14 - Soft rolls or mashed potatoes

# How To Make It:

01 - Pat the brisket dry with paper towels and season lightly with salt and pepper.
02 - In a medium bowl, whisk together tomato passata, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.
03 - Place the brisket into the slow cooker. Pour the BBQ sauce over the meat, ensuring it is well coated.
04 - Cover and cook on LOW for 8 hours, or until the beef is very tender and shreds easily with a fork.
05 - Remove the brisket from the slow cooker and let rest for 10 minutes.
06 - Pour the cooking liquid into a saucepan and simmer over medium-high heat for 10–15 minutes to thicken, stirring occasionally.
07 - Slice or shred the brisket against the grain. Return to slow cooker and toss with thickened sauce. Garnish with chopped fresh herbs and serve with rolls or mashed potatoes.

# Expert Suggestions:

01 -
  • Set it in the morning and come home to the most incredible smell
  • The homemade BBQ sauce puts bottled versions to shame
  • Leftovers, if you somehow have them, make next level sandwiches
02 -
  • Slicing against the grain is non negotiable or the meat will be tough
  • Letting the brisket rest before cutting keeps it juicy instead of dry
  • The sauce thickens dramatically in the last hour of cooking
03 -
  • Chuck roast works beautifully if brisket is unavailable or too pricey
  • Double the sauce recipe and keep the extra in the fridge for other meats

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