Description
This Crock Pot Beef Brisket recipe delivers tender, flavorful beef that’s perfect for a comforting meal. Slow-cooked with a rich blend of spices and a tangy barbecue sauce, the brisket becomes irresistibly juicy and easy to shred or slice. Ideal for family dinners, served alongside mashed potatoes, coleslaw, or on sandwich buns.
Ingredients
Scale
Beef Brisket
- 3–4 lb beef brisket (trimmed)
- 1 tablespoon olive oil
Spice Rub
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder (optional)
Cooking Sauce
- 1 cup beef broth
- 1/2 cup barbecue sauce (plus more for serving)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke (optional for smoky flavor)
Instructions
- Prepare the Spice Rub: In a small bowl, mix the paprika, garlic powder, onion powder, salt, black pepper, and optional chili powder. Rub this seasoning blend evenly over the entire surface of the beef brisket to ensure full flavor penetration.
- Sear the Brisket: Heat the olive oil in a skillet over medium-high heat. Once hot, sear the brisket for about 3 to 4 minutes per side until it develops a brown, caramelized crust. This step locks in flavor and adds depth.
- Transfer to Slow Cooker: Place the seared brisket into your slow cooker, positioning it evenly for consistent cooking.
- Mix Cooking Sauce: In a separate bowl, whisk together the beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and optional liquid smoke until well combined.
- Cook the Brisket: Pour the sauce mixture over the brisket inside the slow cooker. Cover and cook on low for 8–10 hours or on high for 4–5 hours until the meat is tender and shreddable.
- Rest and Slice: Carefully remove the brisket from the slow cooker and allow it to rest for 10 minutes. Then slice or shred the meat as preferred to serve.
- Optional Broil Finish: For a caramelized finish, place sliced brisket on a baking sheet, brush with extra barbecue sauce, and broil in your oven for 3–5 minutes until the edges crisp slightly.
- Serve: Serve the brisket hot with the remaining sauce from the slow cooker for added moisture and flavor. Pair with your favorite sides like mashed potatoes or coleslaw.
Notes
- Serve this brisket with mashed potatoes, coleslaw, or on sandwich buns for a complete meal.
- Leftover brisket keeps well in the refrigerator for up to 4 days and freezes excellently for longer storage.
- Use gluten-free barbecue sauce to keep this dish gluten-free.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 105 mg
