Slow Cooker Brisket with Onions and Brown Sugar Gravy
Seared brisket slow cooked with onions, broth, soy, and Worcestershire until fork-tender, served with a rich brown sugar gravy made from the drippings.
Ingredients
Main Ingredients
- 3 ½ to 4 pounds beef brisket, flat cut, trimmed to 1/4 inch of fat
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 large yellow onions, sliced into 1/2-inch half-moons
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups low-sodium beef broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch Mixed with 2 tablespoons cold water.
- chopped fresh parsley For garnish.
Instructions
Cooking
- Pat the brisket dry and rub with the salt, pepper, and smoked paprika.
- Heat the oil in a large skillet over medium-high heat and sear the brisket 3 to 4 minutes per side. Transfer to the slow cooker, fat side up.
- In the same skillet, cook the onions 8 to 10 minutes until softened. Add the garlic and tomato paste for 1 minute and spoon over the brisket.
- Whisk the broth, soy sauce, Worcestershire, and brown sugar and pour around the brisket.
- Cover and cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours) until fork-tender.
- Rest the brisket 15 minutes. Skim fat from the liquid, simmer it with the cornstarch slurry 2 to 3 minutes to make gravy.
- Slice against the grain into 1/2-inch slices and serve with the onion gravy and parsley.
Notes
Use flat-cut brisket. Refrigerate leftovers in gravy within 2 hours and use within 3 to 4 days, or freeze up to 3 months. Nutrition is an estimate for about 4 ounces of cooked brisket with gravy.