Slow Cooker Brisket with Onions and Carrots
My relationship with my slow cooker is heating up…anyone else feel the same? Whether you’re already intimate with your “magic pot” or about to have your first date, this mouthwatering meal is calling your name. The prep is so simple: Just sprinkle the dry rub on your meat and place it in the slow cooker along with a few simple ingredients—then set it, forget it, and let the love affair begin!
As the hours go by and the carrots and onions melt into the beef, your kitchen will be infused with the cozy, nostalgic aroma of your grandmother’s brisket. Take it slow with this recipe, the longer it cooks, the more tender, succulent and flavorful the meat becomes. Make the gravy from the simmering liquid at the bottom of the pot and drizzle over the finished beef for next level yumminess. Guys, don’t play hard to get with this recipe… It’s a keeper!
Try my Slow Cooker BBQ Brisket.
Slow Cooker Brisket with Onions and Carrots
Ingredients
Brisket:
- 1 tablespoon paprika
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 4 to 4½ pounds beef brisket
- 2 medium onions, sliced
- 2 lbs carrots, cut into 2-inch chunks
- 2 cups reduced-sodium beef broth
- ½ cup tomato paste
- ¼ cup reduced-sodium soy sauce
Gravy:
- 1 tablespoon corn starch or arrowroot
- 2 tablespoons water
Instructions
- In a small bowl, mix together paprika, salt, pepper, onion powder, and garlic powder. Rub spices on brisket, coating all sides, and place in the slow cooker with the fat side facing up. Toss any seasoning that’s left behind into the slow cooker.
- Add the onions and carrots on top. Pour on the broth, then add the tomato paste and soy sauce. Use a spoon to mix the tomato paste around the veggies and broth. Cover slow cooker and cook for 8 to 9 hours on low, or until brisket is fork-tender.
- Transfer the brisket to a serving platter. Using a slotted spoon, add the onions and carrots to the serving platter and arrange them all around the beef. Leave the remaining liquid in the slow cooker on the warm setting (as you’ll use it to create gravy). Allow the brisket to rest for 20 minutes and then thinly slice against the grain.
- To make gravy:
- Add corn starch or arrowroot to a small bowl and mix with 2 tablespoons water until completely dissolved. Add to the simmering liquid in the slow cooker and stir until the sauce develops more body and slightly thickens, about 3 minutes or so. Spoon some over the sliced meat and transfer the rest to a gravy boat or small pitcher and serve alongside your brisket.
