Watch how to make slow cooker beef brisket and gravy

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Beef brisket is one of my favorite things to have for Sunday night supper, and it also happens to be one of the easiest things to make. Brisket is a very tough cut of meat. It comes from the breastbone area and is full of connective tissue that can only be broken down by a low and slow cooking process, making it the perfect dish for the slow cooker. Over the course of the cooking time, that tissue breaks down and melts into the meat, making it tender and delicious. And if your brisket comes with a fat cap, even better. It will help keep the brisket moist while cooking.
There are many ways you can make brisket in the slow cooker, including adding a barbecue sauce at the beginning of cooking time. For Sunday supper, though, I like to leave it as more of a roast and use the broth and juices left behind to make a beautifully rich gravy while the meat is resting.
Slow Cooker Beef Brisket and Gravy
Cooktop Cove
Preparation time: 10 minutes
Total time: 8 hours, 10 minutes
Serves: 8
3 pounds beef brisket
2 cups beef broth
2 tablespoons Worcestershire sauce
1 large onion, thinly sliced
3 cloves garlic, minced
2 sprigs fresh rosemary (can use 1 tablespoon dried rosemary instead)
1 bay leaf
Lots of salt (about 2 teaspoons)
Lots of freshly ground pepper (about 2 teaspoons)
2 teaspoons cornstarch
1/4 cup water
1. Place the brisket in a 6-quart slow cooker and generously salt and pepper on all sides.
2. Pour the beef broth and Worcestershire sauce around the brisket. Scatter the onions, garlic, rosemary and bay leaf around the roast.
3. Place the lid on the slow cooker and cook on low for 8 hours, or on high for 4 to 5 hours, until the roast is tender and can almost be pulled apart with a fork.
4. When the roast is finished cooking, remove from slow cooker and place on a cutting board or other work surface. Cover with foil and allow to rest.
5. Combine the cornstarch and water, whisking thoroughly to fully incorporate. Remove the rosemary and bay leaf from the cooking juices and add the cornstarch mixture. Whisk to thoroughly combine, replace the lid, and cook on high until it's thickened into a gravy. Adjust seasoning to taste if necessary.
6. Slice the beef brisket (it may also come apart in chunks on its own, and I kind of like that presentation too). Serve with gravy on the side.
Pro tip: The entire roast and gravy can be made a day ahead of time. Cook as above, but do not slice the brisket. Place the brisket on top of the gravy, and let everything cool completely before removing the slow cooker insert and placing in the refrigerator. The next day, you can simply place the insert back into the slow cooker heating element and bring it back up to temperature.
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This adaptation uses your slow cooker, so you won't be standing over a hot wok frying after a long day.
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