RecipeSlow Cooker Brisket

Nutrition Facts
Amount per Serving
  • Calories: 440
  • Protein: 44 g
  • Total Fat: 15 g
    • Unsaturated Fat: 10 g
    • Saturated Fat: 5 g
  • Cholesterol: 115 mg
  • Total Carbohydrate: 33 g
  • Dietary Fiber: 3 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 440 mg

Where’s the beef? In the slow cooker! This leaner cut of red meat is delicious when it’s cooked low and slow. That way, all the yummy flavors from the veggies and sauces seep in and the meat becomes really tender. Simply dump all the ingredients into your slow cooker in the morning and then enjoy a home cooked meal when you get home in the evening. It’s like having your own personal chef.

  • Prep time
  • Total Time
This recipe makes 6 servings
  • • 1 medium yellow onion, chopped
  • • 3 garlic cloves, minced
  • • 4 to 5 small potatoes, chopped (preferably New Potatoes, skin on)
  • • 2 cups chopped carrots (about 3 to4 large carrots chopped into 1- to 2-inch rounds)
  • • 2½ pounds beef brisket, trimmed of excess fat
  • • ½ teaspoon kosher salt, plus additional salt to taste
  • • ¼ teaspoon ground black pepper
  • • 1 cup reduced-sodium broth
  • • 1 tablespoon Worcestershire sauce
  • • 1 teaspoon low-sodium soy sauce
  • • Parsley (optional) for garnish

In a slow cooker, combine onions, garlic, potatoes and carrots. Season brisket with salt and pepper and place in slow cooker over vegetables, fat side up. In a small bowl, combine broth, Worcestershire sauce and soy sauce then pour over brisket.

Cover and cook on low for about 8 to 9 hours, or until brisket is fork-tender. Remove brisket and let rest for 20 minutes.

Thinly slice against the grain. Serve with veggies and some cooking liquid, and garnish with chopped parsley.

Nutrition analysis courtesy of Genesis® R&D