Slow Cooker Beef Brisket Recipe

Introduction

This Slow Cooker Braised Beef is melt-in-your-mouth tender, rich, and deeply flavorful thanks to a slow simmer in a savory garlic-herb sauce. Made with affordable beef chuck and pantry staples, this comforting dish is perfect for busy weeknights, Sunday dinners, or meal prep. Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of the sauce.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 8 hours (LOW) or 4–5 hours (HIGH)
• Total Time: ~8 hours 15 minutes

Ingredients

For the Beef

• 3 lbs beef chuck roast (or boneless short ribs)
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1½ tsp paprika
• 1 tsp garlic powder
• ½ tsp crushed red pepper flakes (optional)

For the Braising Sauce

• 1 large onion, sliced
• 6 cloves garlic, minced
• 1 cup beef broth
• ½ cup crushed tomatoes (or tomato sauce)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf

For Garnish

• Fresh parsley, chopped

Instructions

1. Season the Beef
   Pat the beef dry and season all sides with salt, pepper, paprika, garlic powder, and red pepper flakes.
2. Sear for Flavor (Optional but Recommended)
   Heat olive oil in a skillet over medium-high heat. Sear the beef for 2–3 minutes per side until deeply browned. Transfer to the slow cooker.
3. Build the Sauce
   In the same skillet, sauté onions for 2–3 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste, crushed tomatoes, beef broth, Worcestershire sauce, thyme, oregano, and bay leaf.
4. Slow Cook
   Pour the sauce over the beef. Cover and cook:
   • LOW: 8 hours
   • HIGH: 4–5 hours
     until the beef is fork-tender and easily pulls apart.
5. Finish & Serve
   Remove the bay leaf. Spoon sauce over the beef and garnish with fresh parsley. Serve hot.

Tips for Best Results

• Beef chuck is ideal because it becomes ultra-tender when slow cooked
• Don’t skip the sear—it adds depth and richer flavor
• For thicker sauce, remove beef and simmer sauce on the stovetop for 5–10 minutes
• This dish tastes even better the next day

FAQs

Can I make this without searing the beef?
Yes, but searing adds richer flavor. If short on time, you can skip it.

What cut of beef works best?
Beef chuck roast or boneless short ribs work best for braising.

Can I add vegetables?
Absolutely—carrots, potatoes, and mushrooms are great additions.

Is this the same as brisket?
No, brisket slices differently. This recipe uses chuck for a pull-apart texture.

Can I make this in the oven?
Yes—braise covered at 325°F (165°C) for about 3–3½ hours.

Nutrition Facts (Approx. per serving)

• Calories: 420
• Protein: 38g
• Fat: 28g
• Carbohydrates: 8g
• Fiber: 2g