Name: Slow Cooker Beef Brisket with Mushrooms and Caramelized Onions Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 4 lb beef brisket; 2 tsp sea salt (or to taste); 1 tsp black pepper (freshly ground); 1 lb yellow onions (2 medium), sliced into thick strips; 1 lb mushrooms, thickly sliced; 6 garlic cloves, peeled and chopped (not pressed); 2 cups low sodium chicken stock or beef broth; 2 1/2 Tbsp Worcestershire sauce; 3 Tbsp olive oil (divided, for sautéing)

Description

This Slow Cooker Beef Brisket recipe delivers tender, flavorful brisket cooked low and slow with caramelized onions, sautéed mushrooms, and garlic. The brisket is first seared for a beautiful crust, then slow-cooked with chicken stock and Worcestershire sauce for a rich, savory meal that's perfect for gatherings or a comforting weeknight dinner.

Ingredients

Meat and Seasonings

4 lb beef brisket
2 tsp sea salt (or to taste)
1 tsp black pepper (freshly ground)

Vegetables

1 lb yellow onions (2 medium), sliced into thick strips
1 lb mushrooms, thickly sliced
6 garlic cloves, peeled and chopped (not pressed)

Liquids and Sauces

2 cups low sodium chicken stock or beef broth
2 1/2 Tbsp Worcestershire sauce
3 Tbsp olive oil (divided, for sautéing)

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Instructions

Season and Sear Brisket: Generously season the brisket with about 2 tsp sea salt and 1 tsp freshly ground black pepper. Heat a large heavy skillet or cast iron pan over high heat. Add 1 Tbsp olive oil and when hot, place the brisket fat side down. Sear the brisket for 4-5 minutes on each side until it develops a rich brown crust. Transfer the seared brisket to the slow cooker with the fat side facing up.
Caramelize Onions and Sauté Mushrooms: In the same pan, add 1 Tbsp olive oil. Add sliced onions and sauté for 5-7 minutes, stirring occasionally, until the onions become caramelized and golden brown. Spread the caramelized onions over the brisket in the slow cooker. Next, add more olive oil to the pan if needed and sauté the mushrooms until soft, about 5 minutes. Transfer the mushrooms into the slow cooker and sprinkle the chopped garlic evenly over the top.
Add Liquids and Cook: Combine 2 cups of low sodium chicken stock or beef broth with 2 1/2 Tbsp Worcestershire sauce in a bowl and pour the mixture over the brisket and vegetables in the slow cooker.
Slow Cook Brisket: Cover and cook on low heat for 7 to 8 hours, or until the brisket is cooked through and easy to pull apart with forks.
Rest and Serve: Once done, turn off the slow cooker and let the brisket rest for 15 minutes with the lid on. Remove and discard any excess fat that rises to the top. Then, pull the beef brisket apart with forks directly in the slow cooker so it soaks up the flavorful juices. Serve the shredded brisket and mushrooms with spoonfuls of the slow cooker juices over the top for maximum flavor and tenderness.

Notes

Be sure to sear the brisket well to develop a deep, flavorful crust before slow cooking.
Caramelizing the onions adds a natural sweetness that complements the savory meat.
Do not press the garlic; chopping allows for more delicate, aromatic bursts of flavor.
Resting the brisket after cooking helps the meat fibers relax and retain more juices.
Removing excess fat improves the dish's texture and reduces greasiness.
This recipe can be prepared a day ahead, as the flavors deepen overnight in the fridge.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American