Slow Cooker Beef Brisket Recipe
Slow Cooker Beef Brisket is fall-apart tender and easy to make with just 5 minutes of prep! Set it in the morning and by dinner it's ready.
- 3½ pound brisket we use corned beef brisket
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
In a bowl, add salt and pepper, cumin, onion powder, garlic powder, and paprika. Mix to combine.
Drain most of the juices from the bag of corned beef brisket into the sink. Add 1 cup of water to the slow cooker. Place the brisket in the slow cooker, fat side up.
Season the brisket with the seasoning mixture, then set the crock pot to low heat and the timer for 8 hours.
Once 8 hours is up, remove, serve, and enjoy! Slice against the grain for best results.
- Make the brisket one to two days ahead of time for the tastiest beef brisket! Store in the refrigerator in a baking dish covered in plastic wrap until ready to use. Then, remove the plastic wrap, cover the dish with two sheets of foil, and place in the oven at 325°F for 20 to 30 minutes.
- You can freeze brisket. Allow your brisket to cool completely in the liquid from the slow cooker, then cut into slices. Freeze for about 3 hours in a layer of slices on a baking sheet, then transfer to a freezer-safe bag. Label with the freezing date and store for up to 3 months.
- Don't trim the fat. Let the brisket cook with the fat for the most tender beef.
Calories: 310kcal | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 448mg | Potassium: 659mg | Vitamin A: 60IU | Calcium: 12mg | Iron: 4mg