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Slow Cooker Brisket with Vegetables and Thickened Sauce Recipe

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4.2 from 11 reviews

This Slow Cooker Brisket recipe delivers fall-apart tender beef infused with a flavorful blend of spices and savory broth. Cooked low and slow with baby potatoes and carrots, the brisket becomes incredibly juicy and is finished with a luscious thickened sauce. Perfect for an easy, comforting meal with minimal hands-on time, it also includes an Instant Pot option for faster cooking.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 7 to 8 hours (slow cooker) or 1.75 hours (Instant Pot including pressure release)
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Beef and Seasonings

  • 3 1/2 pound beef brisket (not corned beef)
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 4 garlic cloves (minced)
  • 1 onion (sliced)

Liquid and Sauce

  • 2 cups low sodium beef broth
  • 3 tablespoons soy sauce (or coconut aminos)
  • 1/4 cup ketchup

Vegetables

  • 1 pound baby potatoes
  • 4-5 large carrots, peeled and cut into large chunks

Thickening Slurry

  • 1 tablespoon arrowroot powder (or cornstarch)
  • 3 tablespoons cold water

Instructions

  1. Prepare the Spice Rub: In a small bowl, combine kosher salt, pepper, garlic powder, onion powder, and oregano. Rub this spice mixture evenly over both sides of the brisket to infuse flavor.
  2. Assemble Ingredients in Slow Cooker: Place the rubbed brisket in the slow cooker fat side up. Sprinkle minced garlic over the brisket, then layer sliced onions, baby potatoes, and chopped carrots on top and around the meat.
  3. Mix and Add Liquid: In a separate medium bowl, whisk together beef broth, soy sauce, and ketchup. Pour this mixture into the slow cooker, covering the brisket just enough to keep it moist during cooking.
  4. Cook the Brisket: Set the slow cooker to LOW and cook the brisket for 7-8 hours or choose HIGH for 4-6 hours until the meat is tender and falls apart easily. Once done, keep on WARM or remove brisket, cover with foil on a wood board, and let rest for 20 minutes.
  5. Prepare the Thickening Slurry: Whisk arrowroot powder with cold water in a small bowl until smooth. Pour this slurry into the liquid in the slow cooker and stir. The sauce will thicken within 2-3 minutes to create a rich gravy.
  6. Serve: Slice the brisket against the grain for tenderness. Serve the sliced meat topped with sauce, baby potatoes, and carrots for a hearty meal.
  7. Optional Instant Pot Method – Season Brisket: Rub the spice mixture on brisket as described above and set aside.
  8. Sear the Brisket: Turn Instant Pot to sauté mode, add a bit of oil, and sear brisket for 2-3 minutes on each side until browned. If the brisket is too large, cut and sear in batches. This adds extra flavor but is optional.
  9. Add Ingredients to Instant Pot: Turn off sauté mode and place brisket fat side up into the pot. Sprinkle minced garlic on top and add sliced onions, baby potatoes, and carrots around the meat.
  10. Add Liquid to Instant Pot: Mix broth, soy sauce, and ketchup in a bowl and pour over the brisket to cover it partially.
  11. Pressure Cook: Seal the Instant Pot and set to high pressure for 90 minutes. After cooking, allow a natural pressure release for 15 minutes, then release remaining pressure manually.
  12. Rest the Meat: Remove the brisket onto a wood board to rest while finishing the sauce.
  13. Thicken the Sauce: Turn Instant Pot to sauté and bring the liquid to a boil. Whisk together arrowroot powder and cold water to form a slurry, then stir it into the boiling sauce. It will thicken in 2-3 minutes.
  14. Serve Instant Pot Brisket: Slice brisket against the grain or shred with forks and mix back into the sauce. Keep warm until serving.

Notes

  • For extra flavor, searing the brisket before slow cooking or pressure cooking is recommended but optional.
  • Use low sodium beef broth to control the saltiness of the dish.
  • Arrowroot powder or cornstarch both work well as a thickening agent for the sauce.
  • Resting the brisket after cooking helps retain juices and improves tenderness.
  • Slice brisket against the grain to maximize tenderness.
  • This recipe can easily be doubled for larger groups and cooked the same way.

Find it online: https://cheftinaskitchen.com/slow-cooker-brisket-with-vegetables-and-thickened-sauce-recipe/