Description
A tender, savory slow cooker brisket with rich beef broth, aromatic spices, and hearty vegetables. Perfect for a cozy, fuss-free family meal with a fall-apart texture and deeply satisfying flavor.
Ingredients
3 – 4 lb beef brisket (flat cut or point cut)
2 cups beef broth (low sodium)
1 large onion, sliced
4 cloves garlic, smashed
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil (for searing, optional)
Optional: 1 cup carrots, diced
Optional: 1 cup potatoes, cubed
Instructions
Pat brisket dry and season with salt and pepper. Optional: Sear in olive oil until browned on all sides.
Place brisket in slow cooker. Add onion, garlic, tomato paste, Worcestershire sauce, smoked paprika, and beef broth.
Stir to combine. Cover and cook on low for 8–10 hours or high for 4–6 hours.
If using vegetables, add 1 hour before the end of cooking time.
Shred brisket with a fork and adjust seasoning if needed. Serve immediately or refrigerate for meal prep.
Notes
For extra depth, use beef short ribs instead of brisket.
Use a meat thermometer—brisket is done at 203°F (95°C).
Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
Add liquid as needed if the broth reduces too much during cooking.