This crockpot brisket recipe gives you a complete, comforting meal with minimal hands-on time. The beef, potatoes, and carrots cook together in a savory liquid that becomes a rich sauce for serving.
It’s a true set-it-and-forget-it dish. After a few minutes of prep in the morning, the slow cooker does all the work, breaking down the tough brisket into tender, juicy slices over several hours.
Why will you love Crockpot Brisket?
Slow cooking at a low temperature is the key to making a tough cut like brisket tender. It gently dissolves the connective tissue over time.
Placing the brisket fat-side up allows the melting fat to baste the meat as it cooks, adding flavor and preventing it from drying out.
Using the cooking liquid to make a sauce is a simple way to capture all the flavor developed in the pot. A cornstarch slurry thickens it into a gravy.
Crockpot Brisket Ingredients
• Beef Brisket: Look for a ‘flat’ cut of brisket for even thickness and easier slicing. This recipe is not written for corned beef, which is cured differently.
• Soy Sauce: Low-sodium soy sauce is recommended to control the saltiness. Tamari or coconut aminos are good substitutes.
• Baby Potatoes: Any small, waxy potato like Yukon Gold or red potatoes will hold its shape well. You can leave them whole or halve any that are large.
• Beef Broth: Using a low-sodium beef broth gives you more control over the final seasoning of the sauce.
• Cornstarch: Arrowroot powder can be used as a 1-to-1 substitute for cornstarch to thicken the sauce.
Exact quantities are in the recipe card below.
How to Make Crockpot Brisket
Step 1: Season the Brisket
First, mix together your dry spices in a small bowl. Pat the brisket dry with paper towels, then rub the seasoning blend all over the meat, covering every side.
Step 2: Load the Slow Cooker
Place the sliced onions in the bottom of the crockpot to create a bed for the brisket. Set the brisket on top with the fatty side facing up. Add the garlic, potatoes, and carrots to the pot, arranging them around the brisket.
Step 3: Add Liquid and Cook
Whisk the beef broth, soy sauce, and ketchup together, then pour the mixture into the slow cooker. Cover and set it to cook on low for 8-10 hours. The meat should be very tender when done.
Step 4: Rest the Meat and Make the Sauce
Remove the cooked brisket and vegetables from the pot. Let the brisket rest on a cutting board. While it rests, whisk a cornstarch slurry into the remaining liquid in the crockpot and cook on high until it thickens into a gravy.
How to Store and Freeze Crockpot Brisket
Store leftovers in an airtight container in the refrigerator for up to 4 days. The brisket and sauce also freeze well for up to 3 months, though the texture of the potatoes may change upon thawing. Reheat gently in a saucepan with a splash of broth or in the microwave until warmed through.
Expert Tips for Crockpot Brisket
Food Safety: A whole cut of beef is safe to eat when its internal temperature reaches 145°F (63°C) and it has rested for at least 3 minutes. However, for a tough cut like brisket to become tender, it needs to cook to a much higher internal temperature, typically 195-205°F (90-96°C).
Slicing: Always slice brisket against the grain. Look for the direction the muscle fibers run and cut perpendicular to them for a more tender bite.
Searing Option: For deeper flavor, you can sear the brisket in a hot, oiled skillet for 2-3 minutes per side after applying the rub and before placing it in the slow cooker.
Fat Cap: Cooking the brisket fat-side up allows the fat to melt and baste the meat as it cooks, keeping it moist.
What to Serve with Crockpot Brisket?
This is a complete meal on its own. If you want to add some greens, a simple green salad or steamed green beans would be a nice addition.
Crockpot Brisket Recipe FAQs
Can I use a different cut of beef?
Yes, a chuck roast is a good substitute for brisket in this recipe. The cooking time should be similar, but always cook until the meat is fork-tender.
Why is my brisket tough?
Brisket can be tough if it’s undercooked or overcooked. If it’s not fork-tender after the recommended cooking time, it likely needs more time. If it’s dry and stringy, it may have been cooked too long or at too high a temperature.
Do I have to use the vegetables?
No, you can cook the brisket by itself in the sauce. The vegetables make it a convenient one-pot meal, but they are optional.
Crockpot Brisket
Ingredients
- 1 beef brisket flat cut, about 3.5 lbs / 1.6 kg
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 1 lb baby potatoes 450 g
- 4 large carrots peeled and cut into 2-inch chunks, 5 cm
- 2 cups low-sodium beef broth 480 ml
- 3 tbsp low-sodium soy sauce 45 ml
- 1/4 cup ketchup 60 g
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and oregano. Rub this spice mixture evenly over all sides of the brisket.
- Spread the sliced onion on the bottom of your slow cooker. Place the brisket on top, fat-side up. Scatter the minced garlic, baby potatoes, and carrot chunks around the meat.
- In a separate bowl, whisk together the beef broth, soy sauce, and ketchup until smooth. Pour this liquid into the slow cooker.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the brisket is very tender.
- Carefully transfer the brisket and vegetables to a cutting board or platter. Cover loosely with foil and let the brisket rest for at least 15 minutes.
- While the meat rests, prepare the sauce. In a small bowl, whisk the cornstarch and cold water together to form a slurry.
- Pour the slurry into the liquid remaining in the slow cooker. Whisk to combine. Set the slow cooker to HIGH, cover, and cook for 15-20 minutes, or until the sauce has thickened.
- Check that the brisket's internal temperature has reached a minimum of 145°F (63°C). For maximum tenderness, the temperature is often closer to 195°F (90°C).
- Slice the brisket against the grain into 1/4-inch (6 mm) thick pieces. Serve immediately with the vegetables and the thickened sauce.
Notes
