Slow Cooker Beef Brisket
(Crock Pot Brisket Recipe)

Slow Cooker Beef Brisket

Beef brisket is a tough cut of beef, so knowing how to cook brisket is what the slow cooker does best. long and slow cooking is the key to a flavorful and tender beef brisket recipe.

We add potatoes, carrots and parsnips to this recipe, add or subtract any vegetable you like. We also add a great tasting brisket rub, is this the best brisket rub, that's debatable, but it is pretty good. We are sure your family will be asking for a second helping of this brisket in a slow cooker again and again.

Serves 6-8 People

Cooking Time 9-11 hours on low or 5-6 hours on high

Slow Cooker Beef Brisket

Ingredients

Dry Rub

• 2 tablespoons sweet paprika
• 1 tablespoon garlic salt
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 1 teaspoon celery seed
• 1/4 cup packed brown sugar
• 1/2 teaspoon black pepper

Ingredients

• 4-6 pound beef brisket, flat cut
• 4-6 medium red potatoes, cut into 1 inch cubes
• 4-6 medium carrots, cut into 1 inch pieces
• 3-4 parsnips, chopped into 1 inch pieces
• 2-3 vidalia sweet onions, chopped
• 4 tablespoons all purpose flour
• 3 bay leaves
• 1 cup chicken broth
• 1 tablespoon olive oil

Cooking Instruction For
Slow Cooker Beef Brisket

1. Combine and mix all the ingredients in a bowl for the beef brisket rub. If you want to impart more flavor into the brisket, prick the meat all over using a fork. Lightly rub the brisket rub over the entire brisket, and wrap the brisket in plastic wrap and refrigerate anywhere from 2 -24 hours. but if you choose you can certainly cook the brisket right away after applying the rub.
2. Unwrap the slow cooker brisket of beef and place it in the slow cooker insert.
3. Heat the olive oil in a large skillet over medium-high heat until the oil is hot. Add the onions to the skillet and cook about 6 to 8 minutes, until the onions are softened and lightly browned. Stir in the flour and cook 1 minute. Slowly whisk in the chicken broth, scraping up any brown bits. Transfer skillet ingredients to the slow cooker insert.
4. Add the potatoes, carrots, parsnips and bay leaves to the slow cooker insert. Cover and cook on low 9 to 11 hours, or on high 5 to 6 hours.
5. Remove the beef brisket from the slow cooker to a cutting board and tent lightly with aluminum foil 15 to 20 minutes. Carefully remove the vegetables from the slow cooker with a large slotted spoon to a plate or bowl, and cover with aluminum foil.
6. Let the liquid rest in the slow cooker 5-10 minutes, and then skim any fat from the surface using a large spoon. Remove the bay leaves.
7. Thinly slice the brisket across the grain, don't slice with the grain, slicing with the grain will toughen the meat. Season the sauce in the slow cooker with salt and pepper, spoon some of the sauce over the meat, and serve remaining sauce in a gravy boat. 

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