Slow Cooker Beef Brisket: Simple and Straightforward

Slow Cooker Beef Brisket: Simple and Straightforward

Slow Cooker Beef Brisket

Slow Cooker Beef Brisket

Everyone needs a special roast recipe. It could be your favorite pot roast, rib roast or tenderloin, but I think every home cook needs a recipe where a massive piece of meat is ceremoniously pulled out of the oven and placed onto a special platter, giving you a reason to carve and serve with flair!

This is why I am sharing my tried and true Slow Cooker Beef Brisket recipe. Just imagine a plate of tender, juicy, savory slices of beef, paired with sweet onions, carrots and a delicious gravy, and you’ll know why this is one of my best and easiest recipes.

Unlike other recipes that call for barbecue or tomato sauce, my recipe is simpler and straightforward, allowing the beef’s natural flavors to shine. I use a flat cut brisket, between three to four pounds, with a nice one-inch layer of fat. A brisket of this size will serve a party easily, and is budget friendly too! If you have leftovers, sliced brisket makes for delicious sandwiches and most people think it tastes better overnight.

If you don’t have a slow cooker, you can prepare this in a conventional oven, going low and slow (just under 300 F). I would encourage you, however, to consider purchasing a slow cooker. The convenience factor along with the ease of cooking is really irresistible (and yes, we are having a sale on a very special slow cooker at HSN!) And, yes, before I forget, I always use a slow cooker liner. It makes clean-up so easy.

Once the brisket finishes cooking, remove it from the slow cooker and allow it to rest for a few minutes on a cutting board. Giving the meat a rest will ensure easy carving, while allowing the brisket to retain moisture and flavor. Using a sharp knife, cut against the grain (the opposite direction of the meat fibers) creating long, thin slices of delicious, tender meat. Spoon the gravy on top and serve with onions and carrots. Enjoy!

With a slow cooker, this recipe is simple, easy and delicious!

With a slow cooker, this recipe is simple, easy and delicious!

Slow Cooker Beef Brisket
Serves 4


3-4 lbs. beef brisket, flat cut
2 large yellow onions, julienned
1 1/2 cup carrots, shredded
4 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 cup fresh parsley, chopped
1 cup chicken stock (or water)
Ground cumin
Kosher salt
Freshly ground black pepper

  1. Rinse the brisket with cool water and pat dry with paper towels. Season the meat generously on both sides, using the salt, pepper and cumin.
  2. Fill the bottom of the slow cooker with the onions, carrots and garlic. Pour the melted butter and chicken stock over the vegetables, and with tongs, mix well, coating the vegetables.
  3. Place the brisket on top of the vegetables, fat side facing up. Pour the balsamic vinegar evenly over the brisket, coating well.
  4. Cover the slow cooker with the lid and cook on HIGH for six hours.
  5. When the cooking has finished, remove the brisket and allow to rest for 10 minutes on a cutting board.
  6. Stir the chopped parsley into the cooked vegetables. Taste the gravy. If desired, add more chicken stock and adjust seasonings.
  7. Slice the brisket, cutting against the grain. Remove any fat. Ladle the gravy over the meat and serve with the cooked vegetables.
Lesson 2: Learn. . . then Love

Lesson 2: Learn. . . then Love

Tomatillos, onions and tomatoes

“Why do you like stupid men?”

I am toasting tomatillos on a tiny comal when Chef Estela bluntly asks me this question.  My eyes popped. “What?”

Chef Estela shakes her head.  She is preparing Pipian Verde (Oaxacan Green Mole).  “Look at what we did here,” she says, “we slowly sauteed the onions, then the tomatoes and finally added the garlic.  That’s because each of the ingredients need time to get to know each other, then they can love one another and create a great meal.”  She moves onto a pot of Chile Pasilla.  “Time,” she says, “women need to take their time with men.”

I’m now cooking in silence.  She nods and continues: “People need time to learn about each other, then they can love.”  She puts down the wooden spoon in her hand and looks at me.  “Has any man taken the time to get to know you?”  I shake my head.  “Then why do you like stupid men?”

Chef Estela gives me a visual

My eyes meet hers and she gives me a warm smile.  I start to giggle.  “Look,” she says, “you have a book, yes?”  I nodded.  Indeed, I have a cookbook.  “Good,” she responds, “you take your book and put it in between your legs.  And if any man wants to go there, they need to get to know you first!”

I have yet to stop laughing.

Chile Pasilla (Pasilla Sauce)
Chef Estela Silva, Mexican Home Cooking School

5 or 6 dried pasilla chilies
1/2 onion, diced
1/2 onion, left in tact
4 garlic cloves (2 cloves minced, 2 whole)
1 tablespoon dried thyme
3 or 4 roma tomatoes
6 tomatillos

  1. Bistec en Chile Pasilla

    Toast or broil the tomatoes, tomatillos, 1/2 whole onion and 2 whole garlic cloves until blackened. Set aside.

  2. Slice open the chiles and remove the stem and seeds.  Toast chiles until they blister then add to 1 cup of hot water with the charred onion.  Soak 5 minutes.
  3. In a blender, combine the charred tomatoes, all the onions, garlic cloves, chiles and tomatillos with 1/2 cup of water (if you want it spicy, use the chile water). Process until smooth, adding more water if needed.
  4. Use with beef, pork or chicken.  Add potatoes to make a stew.