Description
This slow-cooked beef brisket is tender, juicy, and packed with flavor. With a simple rub and hours in the crockpot, this dish turns out perfectly every time. Serve it with mashed potatoes, roasted veggies, or inside a sandwich for a delicious meal.
Ingredients
Units
Scale
- 3–4 lbs beef brisket
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 1 cup beef broth
- 1/4 cup Worcestershire sauce
- 1/4 cup BBQ sauce (plus more for serving)
- 1 tbsp apple cider vinegar
- 1 onion, sliced
- 3 cloves garlic, minced
Instructions
- Prepare the brisket: Pat the brisket dry with paper towels. In a small bowl, mix paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne (if using). Rub this seasoning mix all over the brisket.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Sear the brisket for about 2 minutes per side until browned. (This step is optional but adds extra flavor.)
- Layer the crockpot: Place sliced onions and minced garlic at the bottom of the slow cooker. Lay the brisket on top.
- Mix the sauce: In a bowl, whisk together beef broth, Worcestershire sauce, BBQ sauce, and apple cider vinegar. Pour this over the brisket.
- Slow cook: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the brisket is fork-tender.
- Rest & slice: Remove the brisket from the crockpot and let it rest for 10 minutes. Slice against the grain for tender pieces.
- Serve: Drizzle with extra BBQ sauce and serve with your favorite sides.
Notes
- If you like a thicker sauce, strain the cooking liquid into a saucepan and simmer until reduced.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
- You can shred the brisket and use it in tacos, sandwiches, or over rice.