Slow Cooker Beef Brisket Recipe With a Twist

Beef Brisket with Vegetables and Country Bread
KirbyIng/Getty Images
Total Time: 630 min
Prep Time: 30 min
Cook Time: 600 min
Servings: 10

Nutrition Highlights (per serving)

305 calories
14g fat
5g carbs
38g protein
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Nutrition Facts
Servings: 10
Amount per serving  
Calories 305
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 116mg 39%
Sodium 456mg 20%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 38g  
Vitamin D 0mcg 0%
Calcium 28mg 2%
Iron 4mg 22%
Potassium 535mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Beef brisket is a meat staple in the United States, particularly in Southern states. It is usually cooked in one of two ways: either by braising—a long slow process of cooking the meat in liquid, typically in a slow cooker or Dutch oven—or smoked on the BBQ or in a smoker—a long slow process of dry cooking. The key to both is the "long slow" part, which breaks down the tough connective tissue in the beef, resulting in meat that is succulent, tender, and flavorful. The slow cooker is the ideal method for braised brisket, but if you want more of the style of smoked brisket, put all the vegetables on the bottom of the slow cooker, as noted below. The meat will then sit on top instead of being submerged in the juices and stay drier. The vegetables will be somewhat overcooked but will be very tasty from the broth.


  • 4 pounds beef brisket, fat trimmed
  • 1 tablespoon paprika
  • 1/2 teaspoon chipotle powder
  • 2 teaspoons cumin
  • 2 teaspoons garam​ masala
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 bay leaf
  • 3 cloves garlic, roughly chopped
  • 1 large ​celery root (celeriac),​ ​peeled and cut into large chunks
  • 2 large stalks celery, chopped
  • 1/4 cup tomato paste


  1. Trim most of the fat off the brisket, but no need to be fanatical about it.

  2. Mix the spices together and rub the meat on all sides with the mix. Refrigerate the meat for anywhere between 1 hour and a day, and take it out 30 minutes or so before cooking.

  3. Very lightly oil the bottom of the slow cooker and add the onion, bay leaf, and garlic. If you want to cook a drier meat (more like smoked), also add the celery root and celery.

  4. Spread the tomato paste on the bottom of the meat (the non-fat side). This is to keep the paste from scorching on the bottom of the slow cooker.

  5. Place the meat on top of the vegetables, and if braizing add the rest of the vegetables on top of meat.

  6. Cook for 9 to 11 hours on low.

  7. When the meat is tender, place the meat on a cutting board and the vegetables on a platter. Slice the brisket against the grain into 1/2-inch slices and add to the platter. Stir the ketchup into the sauce in the cooker. Taste and adjust the seasonings—you might want a touch more salt or spice.

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