Crockpot Brisket
Seared beef brisket cooked low and slow over onions and carrots and served with a homemade barbecue sauce.
Equipment
- Slow cooker
- Large skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 4 lb beef brisket well trimmed
- 2 tbsp vegetable oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika for the rub
- 1 cup beef broth
- 1 cup chopped onions
- 1 cup chopped carrots
- 2 cup ketchup
- ½ cup molasses
- ¼ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika for the sauce
Instructions
Cooking
- Season. Pat the brisket dry and rub it with the salt, pepper, garlic powder, and paprika.
- Sear. Brown the brisket in hot oil for five to seven minutes per side.
- Load. Place the onions and carrots in the slow cooker, add the brisket, and pour in the broth.
- Cook. Cook on low for eight to ten hours until fork tender.
- Sauce. Simmer the sauce ingredients for fifteen to twenty minutes.
- Serve. Rest, slice across the grain, and top with sauce.
Notes
Substitutions: Use brown sugar for the molasses or a store bought barbecue sauce.
Tips: Sear first, keep the lid closed, and slice across the grain.
Storage: Refrigerate for four days or freeze for up to three months.
Nutrition is calculated per serving.