Description

This Slow Cooker Beef Brisket recipe delivers tender, flavorful beef cooked to perfection over several hours. The brisket is first seared for a rich crust, then slow-cooked with caramelized onions, sautéed mushrooms, garlic, and a savory broth infused with Worcestershire sauce. Ideal for a comforting family meal, the beef becomes irresistibly juicy and perfect for serving as a main dish, in sandwiches, or as a hearty side.

Ingredients

Scale

Beef Brisket and Seasoning

3 Tbsp olive oil (divided for sautéing)
4 lb beef brisket
2 tsp sea salt (or to taste)
1 tsp freshly ground black pepper

Vegetables

1 lb yellow onions (2 medium, sliced into thick strips)
1 lb mushrooms (thickly sliced)
6 garlic cloves (peeled and chopped, not pressed)

Liquid and Flavoring

2 cups low sodium chicken stock or beef broth
2 1/2 Tbsp Worcestershire sauce

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Instructions

Season and Sear the Brisket: Generously season the beef brisket with about 2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper. Heat a large heavy skillet or cast iron pan over high heat. Add 1 tablespoon of olive oil, and once hot, place the brisket fat side down. Sear for 4 to 5 minutes per side until a brown, flavorful crust forms. Transfer the seared brisket to the slow cooker, placing it fat side up.
Caramelize Onions and Sauté Mushrooms: In the same skillet, add another tablespoon of olive oil and sauté the sliced yellow onions over medium heat for 5 to 7 minutes until they are caramelized and golden. Spread the onions evenly over the brisket in the slow cooker. Next, add more oil to the skillet if needed and sauté the sliced mushrooms for about 5 minutes until they soften. Place the mushrooms on top of the onions in the slow cooker, and sprinkle the chopped garlic over everything.
Prepare and Add Cooking Liquid: In a bowl, combine 2 cups of low sodium chicken stock (or beef broth) with 2 1/2 tablespoons of Worcestershire sauce. Pour this flavorful mixture over the brisket and vegetables in the slow cooker, ensuring the meat is well-coated for moist, tender cooking.
Slow Cook the Brisket: Cover the slow cooker with its lid and cook on the low setting for 7 to 8 hours. The brisket is done when it is tender enough to easily pull apart with forks. Once finished, turn off the slow cooker and let the brisket rest for 15 minutes with the lid on. Skim off and discard any excess fat that rises to the top.
Serve and Enjoy: Using forks, shred the beef brisket directly in the slow cooker to soak up the cooking juices. Serve the tender brisket and mushrooms topped with the rich slow cooker juices spooned over for maximum flavor. This dish is excellent as a main course, in sandwiches, or alongside your favorite sides.

Notes

For best results, searing the brisket before slow cooking develops deeper flavor and texture.
Use low sodium broth to control saltiness, adjusting seasoning at the end if necessary.
Do not press the garlic to avoid bitterness; chop it coarsely instead.
Resting the meat after cooking helps redistribute juices and makes shredding easier.
Remove excess fat from the cooking liquid if desired for a leaner dish.
Leftovers keep well refrigerated and can be reheated gently to retain moisture.