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Joy Bauer's Slow-Cooker Brisket

Joy Bauer's Slow-Cooker Brisket
Joy Bauer

Chef notes

My relationship with my slow cooker is heating up this holiday season. Whether you're already intimate with your "magic pot" or about to have your first date, this Slow-Cooker Brisket 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 it over the finished brisket. Don't play hard to get with this recipe — it's a keeper!

Technique tip: Alternatively, if you do not have a slow cooker, place brisket in a large ovenproof baking dish or Dutch oven, and cover with a lid or tightly wrap with aluminum foil. Cook in the oven at 325 F for 3 to 4 hours, or until tender.


  • 1 tablespoon paprika
  • teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 (4- to 4½-pound) beef brisket
  • 2 medium onions, sliced
  • 1 (2-pound) bag carrots, cut into 2-inch chunks
  • 2 cups reduced-sodium beef broth
  • 1/2 cup tomato paste
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon cornstarch or arrowroot flour
  • 2 tablespoons water


For the brisket:


In a small bowl, mix together paprika, salt, pepper, onion powder and garlic powder. Rub spices on brisket, coating all sides, and place in slow cooker with 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 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.

For the gravy:

Add cornstarch or arrowroot to a small bowl and mix with the 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.

To serve:

Spoon some gravy over the sliced meat and transfer the rest to a gravy boat or small pitcher and serve alongside your brisket.