Slow Cooker Brisket Recipe
Slow Cooker Brisket is melt-in-your-mouth delicious and easy to prep. Let the slow cooker do all the work!
Ingredients
- 3½ pounds beef brisket not corned beef
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 4 garlic cloves minced
- 1 onion sliced
- 2 cups low-sodium beef broth
- 3 tablespoons soy sauce or coconut aminos
- ¼ cup ketchup
- 1 pound baby potatoes
- 4 –5 large carrots peeled and cut into large chunks
- 1 tablespoon arrowroot powder or cornstarch
- 3 tablespoons cold water
Instructions
- Prepare the Brisket: Trim excess fat from the brisket and pat dry. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and dried oregano.
- Layer the Slow Cooker: Place the sliced onion and minced garlic at the bottom of the slow cooker. Lay the seasoned brisket on top.
- Add Vegetables and Liquids: Surround the brisket with baby potatoes and carrot chunks. In a bowl, mix the beef broth, soy sauce, and ketchup. Pour this mixture over the brisket and vegetables.
- Cook: Cover and cook on low for 10 hours, or until the brisket is tender and easily shreddable.
- Thicken the Sauce: In a small bowl, combine arrowroot powder (or cornstarch) with cold water to create a slurry. Remove the brisket and vegetables from the slow cooker, then stir the slurry into the cooking liquid. Turn the slow cooker to high and cook for an additional 10–15 minutes, or until the sauce thickens.
- Serve: Slice the brisket against the grain and serve with the cooked vegetables and thickened sauce.