Slow Cooker Brisket with Onions and Carrots
This Slow Cooker Brisket with Onions and Carrots is just the thing to gather everyone around the table. It’s tender, deeply savory, and practically cooks itself—just pop everything into your slow cooker and let time do its magic.
The paprika-garlic spice rub infuses the meat with rich flavor, while the broth, tomato paste, and soy sauce blend into a luscious base for the carrots and onions to soak up. Once the brisket is done and lifted out of the slow cooker, the extra broth transforms into liquid gold—serving as the perfect finishing touch…ready to be spooned generously over each portion of meat.
Why you’ll love this recipe
- Set-it-and-forget-it simplicity: Let your slow cooker handle the heavy lifting—no stovetop or oven required.
- Fall-apart brisket every time: The meat becomes melt-in-your-mouth tender, and the veggies absorb all the goodness from the braising liquid.
- Holiday-worthy but weeknight-easy: This dish is elegant enough for Rosh Hashanah or Passover, but simple enough for a scrumptious Sunday supper.
- Gravy made right in the pot: The simmering sauce gets slightly thickened into the ultimate gravy—no extra pans needed.
As the brisket cooks low and slow, the carrots soften into sweet, tender bites and the onions practically melt into the sauce (omg, the veggies are sooo good, we fight over the extras in my house), The fat on the brisket gently bastes the meat, locking in moisture, while a touch of soy sauce and tomato paste add depth and umami without overwhelming the dish. Once everything’s done, you’ll blend the simmering liquid into a savory gravy that’s so good, you’ll want to sip it from a mug (been there, done that!).
How this recipe came to be
I first made a version of this brisket years ago for a holiday dinner, and my family practically licked their plates clean. Now it’s on repeat for Rosh Hashanah, Passover, Sunday suppers… even occasional football nights when I want something a little more special (and hands-off). For game days, I’ll often swap this version for my Slow Cooker BBQ Brisket—my son’s favorite—but this version, with its holiday vibes and kitchen-filling “grandma smells”, will always have my heart.
If you don’t know me and my family, here’s the scoop: we’re a big, tight-knit bunch—and we LOVE to eat. My slow cooker is basically an extension of my right arm, especially when I’m feeding a crowd (which is often). I’ve been known to have multiple crockpots going at once on my kitchen island when the whole gang comes over—there’s about 40 of us (!!). But whether it’s a full house or just dinner for two (hi, Ian!), my “magic pot” never lets me down. It turns humble ingredients into the kind of meal that makes everyone feel happy.
Whether you’re already smitten with your slow cooker or gearing up for your first date (lol), this brisket is calling your name. Just rub the meat with a few pantry staples, nestle it into the slow cooker with onions and carrots, pour in the broth and seasonings, and walk away. Eight to nine hours later, your kitchen smells like home, and dinner is ready to be devoured!
Serve it with a side of Creamy Mashed Potatoes & Cauliflower!
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.
This recipe is very delicious and nutritious!
Hi Rachel! I’m thrilled you found the recipe both delicious and nutritious – that’s the perfect combo! Thanks so much for sharing such a lovely comment 😉
This recipe looks wonderful. Is this a second cut or first cut brisket?
Hi Cyndi, thanks! It’s first cut brisket! Hope you love the recipe as much as we do!
—Donna
Can this be made a day ahead?
Hi Laurie! Yes, this is a great make-ahead dish! Make the recipe as directed, then store everything (meat, veggies, and sauce) together in the fridge overnight. To reheat: Transfer to a baking dish, cover tightly, and warm in a 300°F oven for about 30–45 minutes, or until heated through. You can also refrigerate everything right in the slow cooker insert (once cooled and covered), then reheat using the warm or low setting until heated through. Just give it a gentle stir and spoon some sauce over the top to keep it juicy. It’s just as delicious—if not better—the next day!— Eliza (Team Joy)