Slow Cooker Beef Brisket
This Slow Cooker Beef Brisket simmers in a tangy-sweet sauce for 9–10 hours until it’s tender with a slight bite and coated in glossy juices.
Ingredients
Brisket & Rub
- 3 pound beef brisket trimmed with a 1/4-inch fat cap
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
Sauce
- 1 cup beef broth low-sodium
- 0.5 cup ketchup
- 0.5 cup brown sugar packed
- 0.25 cup Worcestershire sauce
- 2 tablespoon apple cider vinegar
Instructions
Brisket & Rub
- Pat the brisket dry, then rub the salt, pepper, onion powder, garlic powder, and smoked paprika evenly over the surface.
- Heat olive oil in a skillet over medium-high heat. Sear the brisket 2–3 minutes per side until golden brown.
Sauce
- Whisk beef broth, ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar until smooth.
Cooking
- Place brisket fat-side up in the slow cooker, pour sauce over the top, cover and cook on LOW for 9–10 hours until the meat easily pulls apart with a fork.
- Use tongs to remove the brisket, tent with foil, and let rest for 10 minutes.
- Slice against the grain and serve with sauce spooned over.
Notes
Trim the fat cap to ensure jus isn’t too greasy.
Use a digital thermometer to hit 195–205°F for ideal doneness.
Leftovers freeze well when sliced and vacuum-sealed.