Slow-Cooker Brisket yields an incredibly tender roast. The combination of flavors is like no brisket we’ve ever had before and is just amazing. Serve with sides of best-ever mashed potatoes, Southern-style green beans, and maple-glazed carrots, and you’ll have a feast to remember.
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🥩 The Ingredients
With just a handful of ingredients and your trusty slow-cooker, you have all you need to make one of the best roasts you will ever consume and serve. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Beef – We recommend a brisket flat for this recipe. It is marbled and will become melt-in-your-mouth tender due to the slow cooking technique. You can substitute a chuck roast or beef short ribs with amazing results. We’ve done this recipe with a tri-tip, and it was awesome.
- Seasoning – Salt and pepper are all you need. Double the amount of ground black pepper for a little heat. Feel free to apply your favorite beef rub, just keep an eye on sodium levels.
- Flavor enhancers – The combination of soy sauce, Balsamic vinegar, and Worcestershire sauce yields deep flavor for the brisket and the au jus. Beef broth can be substituted for any of these. Feel free to use a low-sodium soy sauce.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How to Make Slow-Cooker Brisket
- Step 1: Season the brisket with salt, pepper, and minced garlic.
- Step 2: Combine the soy, balsamic, Worcestershire, and mustard and pour over the brisket in the slow cooker.
- Step 3: Cover and cook on LOW for 8 to 10 hours.
- Step 4: Remove from the slow-cooker and tent with foil for at least 10 minutes.
- Step 5: Strain the sauce, skim, and bring to a boil and simmer until slightly reduced.
- Step 6: Slice the brisket and drizzle the sauce over the top
Expert Tip
After rubbing the pepper, salt, and garlic into the brisket, we recommend using the tip of a sharp knife to cut small slits across the top of the roast, through the fat. This will allow the seasonings and garlic to seep down into the meat during the slow-cooking process.
🍽️ How To Serve
- We often prepare this brisket for a spectacular Sunday lunch. Just prep the brisket, place it in the slow cooker, and then turn it LOW at bedtime.
- The brisket can be kept on the WARM setting until you are ready to slice and serve.
- It reheats wonderfully. Simply wrap in foil and roast for about 20 minutes at 350°F until heated through.
- Serve this brisket with best-ever mashed potatoes, Southern-style green beans, and easy homemade dinner rolls for one of the most comforting meals you’ll ever serve.
🙋🏽♂️ Frequently Asked Questions
Yes, you can substitute fresh minced garlic with garlic powder; use about ¼ teaspoon of garlic powder for every clove of fresh garlic. However, fresh garlic tends to provide a more vibrant flavor and aroma.
Worcestershire sauce adds a savory umami depth, soy sauce contributes saltiness and richness, while balsamic vinegar brings a subtle sweetness and acidity that balances the meat’s richness, creating a complex and well-rounded flavor profile.
Leftovers are just as good the next day, without a doubt. They also make amazing sandwiches or sliders. Follow our recipe for Pot Roast Sliders, but substitute leftover slow-cooker brisket.
😋 Other Slow-Cooker Recipes
Ready to make the most deliciously tender roast on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Slow Cooker Brisket
Video
Equipment
- 6 to 8 QT Slow Cooker
- Fat separator or a spoon to skim grease
Ingredients
- 3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
- 2 tablespoon black pepper cracked
- 1 tablespoon Kosher salt
- 4 cloves garlic minced
- ¼ cup soy sauce
- 3 tablespoon balsamic vinegar
- 2 tablespoon Worcestershire sauce
- 2 teaspoon dry mustard
Instructions
- Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.3 lb brisket, 2 tablespoon black pepper, 1 tablespoon Kosher salt, 4 cloves garlic
- In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.¼ cup soy sauce, 3 tablespoon balsamic vinegar, 2 tablespoon Worcestershire sauce, 2 teaspoon dry mustard
- Cover and cook on LOW for 8 to 10 hours.
- Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
- Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
- Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
- Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.
Notes
Nutrition
POST UPDATE: This recipe was originally published in February 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2020!
Marsha says
The pot pies are a favorite of ours too. You should try their seared pork chops (if you haven’t already.) with capers….out of this world delicious!
Vickie says
Amazing! Thanks for sharing this one ! Wow!
Kris Longwell says
Hi Vickie! Yay! We are thrilled you made the brisket and had success with it! It’s it just so comforting and delicious? Thank you for sharing and for the wonderful review. That means so much to us!!! xoxo Kris & Wesley
Matthew says
The ingredients list refers to “dry mustard,” and step 2 of the instructions referred to “ground dried mustard,” but in some of the comments it seems like you were using prepared mustard (German or spicy brown mustard).
Is it ok to use either dry mustard powder or actual prepared mustard?
Kris Longwell says
Hi Matthew! Sorry for the confusion on the mustard! You could go with either, but dry mustard (ground) is what we recommend. Hope this helps and let us know if you make the brisket and how it turns out! This has been a favorite of ours for many, many years!! Best, Kris & Wesley
Shay says
This roast is AMAZING!!! Honestly, I don’t even like pork as a general rule…unless it’s bacon or breaded and deep fried . But this is seriously wonderful, so easy and worth the wait. If you’re reading it and thinking that’s too much garlic, it’s not. When it’s done, it doesn’t have a strong garlic taste at all. It’s simply perfect and so tender. Try it. You won’t regret it.
Shay says
I just realized I posted this to the wrong recipe! Heading to that oven roast pork butt to get this where it belongs! Lol
Judy Palmer says
I am so excited to make this. I have never made a brisket before, and it looks delicious! Wish me luck!
Kris Longwell says
You’ve got this, Judy!! This is so delicious and really not difficult! You’ll prepare perfectly, no doubt! Please let us know how it turns out!! Kris & Wesley
Rhonda Sydow Getz says
I am making this today I have A 5 lb brisket instead of 3
Should I double the liquid ?
Kris Longwell says
Hi Rhonda, no need to increase the liquid. You’ll still have plenty of liquid as the brisket slow cooks. Let us know how it turns out! Enjoy!!
Neina says
I love you guys! I’ve made several recipes- my favorite is chicken pot pie but up next is brisket
I’ll let you know how it goes
Oh and key lime pie is to die for … so freaking good with the crust
Kris Longwell says
Woo hoo!!! Please keep up posted!!! xoxoxo Kris & Wesley
Marsha says
The pot pies are a favorite of ours too. You should try their seared pork chops (if you haven’t already.) with capers….out of this world delicious!
Kris Longwell says
♥️♥️
Cam says
Can you add a bit of beer to this during the slow cook to produce more gravy? What type of mustard do you recommend?
Kris Longwell says
Hi Cam! Sure, some beer would be a great addition! We use a nice German mustard that we get from the market. You really can’t go wrong with whatever you choose. Let us know if you make the brisket and what you think! All the best, Kris & Wesley
Carol says
Exceptional! Seriously, we made this yesterday….well, actually the crock pot made it & I helped for about 15 minutes. I was afraid the balsamic would turn my husband off but with his first bite he loved it. It almost melts in your mouth. I did thicken the sauce & served it with garlic smashed potatoes & Alabama squash casserole. Can not wait for leftovers! Thank you, love your recipes
Kris Longwell says
Hi Carol!! Woo hoo!!! We are so thrilled that you and your hubby loved the slow-cooked brisket. And wow! That sounds like an amazing feast! You’re making us hungry!! Oh…and yes…the leftovers are heavenly!! Thank you so much for letting us know and for the great review!! That means the world to us! xoxo Kris & Wesley
Julie says
Hi Guys!
Another great recipe! Thanks for explaining about the cut of meat (I watched the video) – very helpful.
10 hours on low produced a perfect product! Thanks again!
Kris Longwell says
Awesome!!! So glad it turned out perfectly for you!!! Woo hoo!!! And thanks for letting us know and for the fab review! We truly appreciate that! xoxo Kris & Wesley
Alex Bachrach says
Can’t remember the last time my entire family was so happy with a new addition to our meal rotation. Ten hours is perfect.
Kris Longwell says
That’s awesome, Alex! It’s always a big win when you can make the entire happy with dinner! Thanks for letting us know and for the awesome review!!
Quentin Robinson says
will keep this recipe up my sleeve for when I’m entertaining 🙂
Wesley Loon says
Hi Quentin, It’s the Loon here. This recipe is one of my all time favorites…you and your guests will LOVE it! Thanks for your comment…
Joan says
Woke up to this amazing smell coming from my crock pot this morning. Can’t wait for dinner tonight. I used gluten-free soy sauce to make this dish gluten-free.
krislongwell says
Isn’t that the best aroma to wake up to? Glad you used the gluten-free soy…let me know how you like it? I think you’ll be pleased!
Keouks says
This is ridiculous! Did you put your freakin’ delicious mac and cheese on here too? They really go together.
When am I coming?