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Slow cooker brisket sliced and topped with sauce, served with vegetables.

Slow Cooker Brisket

This slow cooker brisket is beef simmered with vegetables and seasonings in the crockpot until it is fall-apart tender. A simple yet satisfying comfort food classic that's great for feeding a crowd!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 35 minutes
Servings 8
Calories 414kcal
Author Sara Welch


  • 2 tablespoons olive oil
  • 1 beef brisket 3 1/2 - 4 pounds, I prefer the flat cut
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1/2 cup onion diced
  • 3/4 cup carrot peeled, quartered and cut into 1/2 inch pieces
  • 1/2 cup celery sliced
  • 2 teaspoons Italian seasoning
  • 5 cloves garlic smashed
  • 1 bay leaf
  • 2 cups beef broth
  • 1/4 cup ketchup
  • 1 1/2 tablespoons cornstarch
  • cooking spray
  • 2 tablespoons chopped parsley


  • Heat the oil in a large pan over medium high heat. Season the brisket on both sides with salt and pepper.
  • Place the brisket in the pan. Cook for 6-8 minutes on each side or until browned.
  • Coat a large oval slow cooker with cooking spray.
  • Place the brisket in the slow cooker along with the onion, carrot, celery, Italian seasoning, garlic, bay leaf, beef broth and ketchup. Stir to combine.
  • Cover and cook on low for 8 hours.
  • Remove the meat from the crockpot. Strain the liquid into a saucepan.
  • Place the pan on the stove over high heat and bring to a simmer. Cook for 5 minutes.
  • Place 1/4 cup cold water in a small bowl. Whisk in the cornstarch.
  • Add the cornstarch to the saucepan. Cook for 1-2 minutes or until sauce has thickened.
  • Shred the brisket or slice it against the grain. Pour the sauce over the top. Sprinkle with parsley, then serve.



Calories: 414kcal | Carbohydrates: 6g | Protein: 48g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 657mg | Potassium: 894mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2080IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 5mg