Simple ingredients, easy prep, amazing results! This crockpot brisket recipe slow cooks all day, great for busy weeknights, feeding a large family for Sunday dinner, or hosting friends.
Learn how to cook brisket in a slow cooker to produce perfectly tender beef with a savory onion gravy all in one!
Beef brisket can be a tough cut of meat with a lot of connective tissue that must be broken down. The only way to do that is to take your time. The slow cooker is the perfect tool for cooking low and slow! Crockpot Beef Brisket may just become one of your favorite new family dinners!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love This Recipe
- Flavor Overload – With just a handful of ingredients, make this fork tender beef brisket with delicious gravy. Slow cooking at a low temperature for a long period of time is the easiest way to get a perfect brisket.
- Amazing Main Dish – This is an easy recipe to make when hosting or prepping dinner in anticipation of a busy day.
Simple Ingredients for Crockpot Brisket
- Beef brisket | This recipe is ideal for a three to five-pound beef brisket, not corned beef. You can use the flat cut or point cut of brisket. The flat cut is a leaner cut of brisket. Untrimmed is best for this cut of beef.
- Salt and pepper | Season the brisket with kosher salt and pepper.
- Olive oil | Use olive oil to brown the beef and saute the onion and garlic.
- Onions | I like to use thinly sliced red onions because they complement the red meat. If preferred, use white, yellow onions, or a combination of varieties. Onion powder will work in a pinch.
- Garlic | I used fresh garlic cloves. Use garlic powder if you’re in a pinch.
- Wine | Choose a red wine you’d enjoy, not a cooking wine. I suggest a merlot, pinot noir, or cabernet sauvignon.
- Broth | I like organic or homemade beef broth. You can use Better than Bouillon (Beef) and add to warm water. Do not use condensed beef broth.
- Worcestershire sauce | If keeping gluten-free, make sure yours is!
- Cornstarch and water | Use a cornstarch and water slurry to thicken the gravy, or omit it if you prefer a more fluid sauce for this slow cooker recipe.
Get the full recipe in the recipe card below.
Fresh Tip on Wine in Cooking
- When choosing a red wine (or any wine) to cook with, I follow Ina Garten’s advice: choose a wine you enjoy drinking!
How to Cook Brisket in a Slow Cooker
Before you start, gather and prep all the ingredients, chop the onions, and mince the garlic so they are ready! Measure out the liquids and seasonings. Now, let’s jump into how to cook brisket in a slow cooker.
Fresh Tips
- Remove the brisket from the fridge and pat dry with paper towels and season well with salt and pepper. Allow it to set until it reaches room temperature at least 30 minutes before cooking.
- If you are short on time, you do not need to sear the brisket beforehand, and you may toss everything (onions too) into the crockpot. But if you have a few minutes, take the time, it greatly enhances the flavor.
Step 1 | Season and sear the brisket
This is the time if you haven’t already seasoned the brisket with salt and pepper. Add oil to a large cast iron skillet or Dutch oven over medium-high heat, adding the brisket when the oil is shimmering. Cook on both sides for about two minutes until it has a good sear, then move it fat side down into the slow cooker.
Fresh Tip for Searing Meat
- When you sear meat, you want your pan screaming hot, so make sure you open a window and turn your hood fan on! If the pan isn’t hot enough it will “steam” the meat – yuck! You want it to form a quick brown crust.
Step 2 | Saute the onions and garlic
Next, add the onions, salt, and a bit more oil, if needed, to the same pan you browned the meat in. Cook the onions for about six minutes until soft, stirring often. Then, add the fresh garlic and cook for another minute or so. Move the onion mixture to the crockpot with the brisket.
Step 3 | Deglaze the pan
Now, carefully pour the wine into the pan to deglaze it, scraping the bottom with a wooden spoon and removing the bits. Then, transfer the wine to the crockpot.
Step 4 | Add remaining ingredients and cook
Finally, pour the beef broth and Worcestershire sauce into the crock pot, cover it, and set it on LOW for 8-10 hours.
Fresh Tips
- This recipe has been tested using organic beef or bone broth from a carton, not canned condensed beef broth. If you use condensed, you will get an overly salty brisket.
Step 5 | Thicken the au jus
When finished to your liking, skim the fat off the top using a ladle. Remove the brisket to a cutting board, a foil-lined baking sheet, or a baking dish and tent it with aluminum foil. If a thicker gravy is desired, turn the crockpot up to high, whisk the cornstarch with water, and then into the gravy until it thickens.
Step 6 | Optional browning in the oven
If you want more color, preheat the oven to 400° F (205° C), add the brisket, baste with a little sauce and then caramelize for about 15 minutes or until it’s browned.
Keep an eye on it; you don’t want it to burn.
Let it rest! Transfer the brisket to a cutting board and allow the meat rest for 5 minutes to allow the juices to return to the meat. Using a sharp knife cut thin slices, against the grain.
Step 7 | Slice, serve, and enjoy!
Slice the brisket against the grain and serve your tender beef brisket with onion gravy.
Fresh Tips
- If preferred, use a fork to shred the brisket instead of slicing it.
- Is your brisket tough and not tender? You might have pulled it out too early. Return it to the slow cooker and continue the cooking time until it’s tender.
Slow-cooking brisket on low heat is one of my favorite ways to prepare this cut of meat. If you like brisket, try my Oven Baked Barbecue Beef Brisket recipe with smoky, tangy, and sweet flavors the whole family will love!
Can I cook crockpot brisket on high?
While cooking on high won’t yield a tender brisket, you may cook on high for about four and a half hours for three pounds or five hours for four pounds. However, cooking it on low is best; you may find your meat is tough if you choose to cook it on high.
Variations & Substitutions
Alcohol Substitute: The alcohol will cook out and is safe to serve to children. However, you can replace it with additional beef broth if you’d like.
Pressure Cooker Beef Brisket: Use the same recipe and cook the brisket in an Instant Pot for 1 hr 15 minutes for 3 lb or 1 hr 30 minutes for 4 lb. Then, naturally release, or wait 15 minutes to release the pressure. You can thicken the sauce by removing the brisket, setting it aside to rest, and turning the instant pot to saute. As the gravy simmers, whisk in cornstarch and water until it thickens to your liking.
Oven Beef Brisket: To make this recipe in the oven, check out my Barbecue Beef Brisket.
Barbecue Sauce: If you prefer, skip the wine, broth, and Worcestershire sauce and make homemade barbecue sauce or use your favorite jarred BBQ sauce (<– our fave); about 1 ½ cups will do.
Gluten-Free Beef Brisket | This recipe is naturally gluten-free as long as all of your ingredients are gluten-free! Lee & Perrins Worcestershire sauce is gluten-free!
Keto Low-Carb Beef Brisket | Skip the cornstarch when thickening the sauce and enjoy the drippings as au jus instead! Otherwise, this is a fabulous low-carb beef brisket recipe! Serve with a side of broccoli or asparagus for a delicious meal.
Frequently Asked Questions
Yes! People even say brisket is better after it rests in the fridge overnight. So, make the recipe, allow it to cool, then refrigerate it in an airtight container until ready to reheat and serve the next day.
Beef brisket is the cut of beef from the lower breast of the cow. It’s typically tender and juicy, making it a favorite for beef fans.
The key is to not trim the fat before slow-cooking the brisket. The fat will slowly cook down as the tender brisket cooks, retaining the moisture and flavor. If you prefer less fat, allow the recipe to cool, then skim the fat off the top before serving.
Yes, the beef should be partially submerged in water, broth, or another liquid, but it doesn’t need to be covered entirely.
Storage Tips
Refrigerate – Once the dish completely cools, store the leftover brisket in an airtight container or tightly cover it with plastic wrap in the refrigerator for up to five days. When reheating, you’ll notice a solid layer of fat over the gravy. Just scrape it off, discard or mix it well into the gravy, and reheat.
Freeze – Place the cooled brisket into an airtight container or baggie and freeze for up to 3 months. Thaw overnight in the fridge.
Can I make crockpot brisket ahead?
YES! Slow cook the brisket but do not brown, cool and then transfer it into an airtight container with the cooking liquid (don’t add the cornstarch and water) and refrigerate for up to 3 days.
How to reheat crock pot brisket recipe
To reheat, transfer the brisket onto a baking dish and cover (not with the liquids). Bake at 350° F (175° C) for 20 minutes or until warmed. Increase heat to 400° F (205° C), remove the cover, and proceed with the recipe to brown and baste the brisket surface. If any fat has hardened on the sauce, skim it off, then transfer the sauce into a saucepan, use it for basting, and make gravy per recipe.
What to Serve with this Brisket Crockpot Recipe
Best Side Dishes for Savory Slow Cooker Brisket
Serve your gravy-smothered brisket with this tender Air Fryer Asparagus Recipe with Crispy Garlic Butter Hasselback Potatoes, also made easily in the Air Fryer. Or enjoy a refreshing Steakhouse Wedge Salad Recipe with leafy romaine lettuce, chunky blue cheese, and fresh-from-the-oven Yeast Rolls perfect for beginners.
Air Fryer Asparagus Recipe
This Air fryer asparagus recipe is a healthier and easier way to prepare garden fresh asparagus. A fresh and healthy veggie side dish with simple seasonings for amazing flavor and beautiful presentation.
Crispy Garlic Butter Hasselback Potatoes in Air Fryer
Today I’ll show you how to quickly make the perfect garlic butter Hasselback potatoes in the Air Fryer! Crisp and golden brown outside, soft and tender on the inside splashed with fresh herb butter and simple seasonings.
Best Steakhouse Wedge Salad Recipe (with Romaine)
Healthier Romaine wedge salad is topped with creamy blue cheese dressing, bacon bits, blue cheese crumbles, cherry tomatoes, red onion, and candied pecans; the best Steakhouse wedge salad.
Easy Yeast Rolls for Beginners (Bread Machine)
Light, fluffy, piping hot, no knead easy yeast rolls for beginners! Easily started in your bread machine, then finished in the oven, for perfect, hot, soft buttery yeast rolls.
These are the ideal rolls for beginner breadbakers!
Best Desserts to Serve with Slow Cooker Brisket of Beef
Top off the meal with these easy Mini Apple Pies made in a muffin tin, a southern Peach Cobbler Pound Cake Recipe made with real peaches, or this simple and sweet No Bake Banana Pudding Recipe– Yum!
The Best Key Lime Pie Recipe (Award-Winning)
Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust? Look no further…you found it!
Easy Mini Apple Pie Recipe in Muffin Tin
An easy mini apple pie recipe in your muffin tin. With a simple sugar cookie crust, a quick homemade apple filling, a drizzle of caramel, and a buttery streusel topping.
Best Peach Cobbler Pound Cake Recipe
An easy show-stopping peach cobbler pound cake recipe. Who doesn’t love peach pound cake? Plus easy adjustments for high altitude, this peach cobbler cake comes together in minutes but looks fancy.
The Best Easy No Bake Banana Pudding Recipe (Magnolia Banana Pudding)
Magnolia Banana Pudding recipe is an old-fashioned Nilla wafer banana pudding recipe (no bake) made from scratch. Thick, creamy and easy homemade banana pudding is made using sweetened condensed milk, and then folded into thick whipped cream, layered with Nilla wafers and sliced bananas for a truly old fashioned banana pudding!
National Slow Cooker Month Recipes
Did you know that January is National Slow Cooker Month? I try to post a few new recipes for you every year!
A few of our favorites are this Crockpot Olive Garden Chicken and this fall apart tender Crockpot London Broil! Serious easy and wow factor!
Besides these steak tips, you’ll enjoy this Slow Cooker Pulled Beef and this Slow Cooker Balsamic Chicken from my friend Sheila; along with these Crock Pot Steak Bites and this 20-minute prep Crockpot Southwest Chicken Chili from my friend Eliza – your crockpot has you covered!
More Easy Slow Cooker Recipes
- Easy Slow Cooker Cube Steak Recipe with Gravy
- Try my crockpot London broil or this Sous vide London broil!
- Slow Cooker Red Beans and Rice
- Outback Potato Soup Recipe (Slow Cooker or Stovetop)
The best way to get tender Slow Cooker Brisket and Gravy is to let it cook for as long as the recipe instructs on LOW.
I hope you loved this Crockpot Brisket — if you did, would you share your creation on Instagram, Facebook and Pinterest?
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Ingredients
- 3 to 5 pound beef brisket untrimmed, not corned beef
- 1 tablespoon kosher salt divided
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 3 medium red onions thinly sliced (or use white or yellow onions or combination)
- 4 cloves garlic minced or pressed, or replace with 3 teaspoons jarred pressed garlic
- 1 cup red wine use a red wine you will enjoy drinking, or replace with beef broth
- 1 cup beef broth do not use condensed beef broth, I use organic beef broth
- 1 tablespoon Worcestershire sauce make sure it's gluten-free if that's important
Optional to thicken the au jus
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Remove the brisket from the fridge 30-60 minutes before starting and pat dry with paper towels, season all sides of the brisket with 2 teaspoons of kosher salt and (2 tsp) pepper.
- Add oil (2 TBL) to a large skillet or Dutch oven over medium-high heat – make sure it's screaming hot! Once the oil is hot, add the brisket and cook on both sides until browned 2-3 minutes per side. Transfer the brisket to your slow cooker fat side down.
- Reduce the heat to medium, then place the onions (3 medium sliced) and remaining salt (1 tsp) into the pan and if needed a teaspoon or two of additional oil. Cook until the onions have softened, 6-7 minutes; stirring often. Add in the garlic (4 cloves, minced) and cook for an additional minute. Transfer the onion mixture to the crockpot.
- Pour the wine (1 cup) into the pan and use a wooden spoon to scrape up the bits stuck in the bottom of the pan; this is called deglazing. Transfer the wine to the crockpot.
- Add the beef broth (1 cup) and Worcestershire sauce (1 TBL) to the crock pot.
- Cover and set to low for 8-10 hours, I don’t recommend high for this cut of beef, see notes if you only have time to cook on high.
- Remove brisket to a cutting board (tented with foil) or onto a foil-lined baking sheet, and using a ladle, skim the fat off the top of the au jus. This is optional for a thicker gravy. Turn crockpot up to high and combine cornstarch (2 TBL) with water (2 TBL) in a small bowl, then whisk into gravy, stirring until thickened – or may be done in a saucepan if preferred.
- Meanwhile, preheat the oven to 400° F (205° C) and caramelize the brisket until browned, about 10-15 minutes – this step is optional, but adds great color.
- Transfer the brisket to a cutting board and allow it to rest for 5 minutes.
- Slice your brisket against the grain or shred it with forks and serve it with the onion gravy. Serve on top of mashed potatoes, noodles or on French rolls with a side of au jus.
Notes
Can I cook crockpot brisket on high?
While cooking on high won’t yield a tender brisket, you may cook on high for about four and a half hours for three pounds or five hours for four pounds. However, cooking it on low is best; you may find your meat is tough if you choose to cook it on high.Variations & Substitutions
Alcohol Substitute: The alcohol will cook out and is safe to serve to children. However, you can replace it with additional beef broth if you’d like. Pressure Cooker Beef Brisket: Use the same recipe and cook the brisket in an Instant Pot for 1 hr 15 minutes for 3 lb or 1 hr 30 minutes for 4 lb. Then, naturally release, or wait 15 minutes to release the pressure. You can thicken the sauce by removing the brisket, setting it aside to rest, and turning the instant pot to saute. As the gravy simmers, whisk in cornstarch and water until it thickens to your liking. Oven Beef Brisket: To make this recipe in the oven, check out my Barbecue Beef Brisket. Barbecue Sauce: If you prefer, skip the wine, broth, and Worcestershire sauce and make homemade barbecue sauce or use your favorite jarred BBQ sauce; about 1 ½ cups will do. Gluten-Free Beef Brisket | This recipe is naturally gluten-free as long as all of your ingredients are gluten-free! Lee & Perrins Worcestershire sauce is gluten-free! Keto Low-Carb Beef Brisket | Skip the cornstarch when thickening the sauce and enjoy the drippings as au jus instead! Otherwise, this is a fabulous low-carb beef brisket recipe! Serve with a side of broccoli or asparagus for a delicious meal.Storage Tips
Refrigerate – Once the dish completely cools, store the leftover brisket in an airtight container or tightly cover it with plastic wrap in the refrigerator for up to five days. When reheating, you’ll notice a solid layer of fat over the gravy. Just scrape it off, discard or mix it well into the gravy, and reheat. Freeze – Place the cooled brisket into an airtight container or baggie and freeze for up to 3 months. Thaw overnight in the fridge. Can I make crockpot brisket ahead? YES! Slow cook the brisket but do not brown, cool and then transfer it into an airtight container with the cooking liquid (don’t add the cornstarch and water) and refrigerate for up to 3 days. Reheated Brisket | To reheat, transfer the brisket onto a baking dish and cover (not with the liquids). Bake at 350° F (175° C) for 20 minutes or until warmed. Increase heat to 400° F (205° C), remove the cover, and proceed with the recipe to brown and baste the brisket surface. If any fat has hardened on the sauce, skim it off, then transfer the sauce into a saucepan, use it for basting, and make gravy per recipe.Nutrition
Elisa
Love this Beef brisket recipe, so delicious and juicy. Thanks for sharing 🙂
Yay, so happy to hear that!
gunjan
This recipe is so well written and looks so good. I ahve all the ingredients and making it tonight. So excited to try your recipe.
Thank you, hope you love it!
Beth
I love a good brisket, and the only way to get a good brisket is by cooking it low and slow. This is such a great recipe!
So so true!! Thanks, Beth! Glad you enjoyed it!
Cathleen
This is almost making me want to buy a crockpot, this looks amazing! Saving this, and asking my husband for a crockpot for my birthday 😉
Oh you should! 🙂
dana
This is a fantastic brisket recipe, Kathleen! It just melts in your mouth. Everyone loved it.
Thank you so much Dana, so glad you loved it!
Sheila
I followed your recipe and read all the tips, and my brisket turned out perfectly! This is the best way to cook a brisket if you don’t want to babysit a smoker all day, and the flavor was spectacular! My family loved it!
Yay!! So glad to hear that, thank you Sheila!