You’ll Need:

THIS slow cooker because you can brown the meat and onions right in it!! Amazing!

This brisket (below) was seared in a large cast iron deep skillet on the stovetop. Then I added the liquids in the recipe, covered it tightly and cooked it in the oven at 300 degrees for 6 hours until it reached 211 internal temp. It was perfect!

Slow Cooker Brisket With Caramelized Onions

Print Recipe Pin Recipe

Ingredients

4-5 pounds brisket
2 Tablespoons olive oil
3 large onions sliced
1 T. butter
handful of sliced mushrooms
9 garlic cloves minced
kosher salt/pepper
3 cups beef broth
3 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce Or gluten free Tamari which I used
salt to taste add at the end if desired

Instructions

Heat 1 T. oil in a pan with butter and sauté the onions/mushrooms on medium low until nicely colored.
Season the brisket generously with salt/pepper/garlic powder.
Heat the rest of the oil in a heavy bottom pot and sear the brisket on both sides to brown to a golden crust.
Sprinkle the garlic over the brisket and lay it in the crockpot, fatty side up.
Pile the onions on top of the meat.
Mix broth with 2 sauces and pour over the meat.
Cook on low 9-10 hours. Looking for 211° internally for shredding.
Remove slice across the grain. Should fall apart! Mmmm!
Serve with the gravy created in the crockpot!
Slice against the grain.
Excellent served with roasted carrots and potatoes! Even better-we turn these into birria tacos!