Beef brisket is what slow cookers were made for. When cooking a tough cut of meat like brisket, there are three things you need: low heat, moisture and plenty of time. Not only is this classic slow-cooked brisket recipe easy, it will also give you the most tender, succulent beef brisket you've ever had.
In this recipe, we use classic flavors to accompany the beef while it's cooking. First, a spice rub gives your beef the seasoning that it needs. The red wine and red wine vinegar help break down the tough cut of beef. Soy sauce and Worcestershire sauce give it a bit of extra savory flavor. And finally, you can make a gravy with the cooking liquid or simply use the cooking liquid to serve the brisket au jus.
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Cooktop Cove 
Slow cooker Beef brisket
8
15 minutes
6 hours
6 hours, 15 minutes
2 medium yellow onions, 1-inch diced
1 large carrot, 1-inch diced
1 stalk celery, 1-inch diced
5 cloves garlic, smashed
¼ cup soy sauce
3 tablespoons tomato paste
1 cup red wine
2 tablespoons red wine vinegar
4 bay leaves
3 sprigs fresh thyme
1 10-ounce can low-sodium beef broth
2 pounds beef brisket
Spice Rub:
2 tablespoons salt
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon cumin
1 tablespoon onion powder
1 tablespoon garlic powder
Red Wine Mushroom Gravy (optional):
3 tablespoons cold butter
1 cup thinly sliced cremini mushrooms
3 tablespoons all-purpose flour
Cooking liquid from slow cooker
1 10-ounce can low-sodium beef broth
2 tablespoons finley chopped parsely
In a 6-quart slow cooker, combine everything from onions to thyme. Add one can of beef broth.
In a small bowl, mix the ingredients for the spice rub (salt through garlic powder). Rub the brisket all over with the spice rub.
Place the brisket in the slow cooker. Cook on high for 6 hours, or on low for 10 hours.
Pick out bay leaves and thyme stems. Remove brisket and shred with a fork or slice with a knife.
Serve with veggies and cooking liquid, or make red wine mushroom gravy.
Pro tip: If you're really in a rush, skip step 1 and go straight to the spice rub!
To make gravy: In a medium saucepan, melt butter on medium-low heat. Once butter starts to bubble, add mushrooms and saute for 4 minutes, until they turn tender. Sprinkle flour over mushrooms and cook for 3 minutes on medium-low heat. Strain the brisket cooking liquid and add to pan, while whisking. Add 1 can of beef broth. Cook on low until gravy starts to thicken. Stir in parsley.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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