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

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Ingredients

5 pounds brisket
2 Tablespoons olive oil
3 large onions sliced
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 and sauté the onions on medium low for about 20 minutes or until caramelized.
Season the brisket generously with salt/pepper.
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 high 4 hours, then low for 8 hours.
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!