This easy Pioneer Woman Crock Pot Brisket is a flavorful and tender meal perfect for busy days. With simple ingredients like carrots, potatoes, and beef brisket, it’s a comforting dish that practically cooks itself. The rich gravy and tender meat make every bite irresistible!
Ingredients Needed
- 1 (1 oz) packet onion soup mix
- 1 Tbsp light brown sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 (3 lb) piece of beef brisket (flat cut)
- 8 fresh thyme sprigs
- 8 whole garlic cloves
- 2 bay leaves
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 lb golden baby potatoes
- 3 celery stalks, cut into 1″ pieces
- 1 large sweet onion, cut into 8 wedges
- 2 1/2 cups beef stock
- 2 Tbsp Worcestershire sauce
- 2 Tbsp cornstarch
How To Make Crock Pot Brisket Recipe
- Season the Brisket: In a small bowl, mix the onion soup mix, brown sugar, salt, and black pepper. Sprinkle this mixture over both sides of the brisket and rub it in.
- Prepare the Slow Cooker: Place the brisket, fat cap side down, in a 6 to 8-quart slow cooker. Top it with thyme sprigs, garlic, and bay leaves. Add the carrots, potatoes, celery, and onion on top of the meat.
- Make the Gravy: In a measuring cup, whisk together the beef stock, Worcestershire sauce, and cornstarch until the cornstarch is dissolved. Pour the mixture over the brisket and vegetables in the slow cooker.
- Cook the Brisket: Cover and cook on high for 5-6 hours, or on low for 8 hours, until the brisket is tender but still sliceable.
- Slice and Serve: Remove the brisket from the slow cooker and place it fat cap side up on a cutting board. Discard the thyme and bay leaves. Thinly slice the brisket against the grain. Serve the slices with the vegetables, drizzling the gravy over the top.
Recipe Tips
- Trim the Fat: Before cooking, trim excess fat from the brisket to ensure it doesn’t become too greasy. Leaving a little fat will help keep the meat moist and tender.
- Use Fresh Veggies: Fresh carrots, potatoes, and celery will give you the best flavor and texture. Avoid using frozen veggies, as they can become mushy.
- Let the Brisket Rest: After cooking, let the brisket rest for 10-15 minutes before slicing. This helps the juices redistribute, making the meat more tender and juicy.
- Slice Against the Grain: Always slice the brisket against the grain to ensure it’s tender and easy to eat.
- Add Extra Gravy: If you want more flavor, you can thicken the gravy by whisking in a little more cornstarch mixed with water. This will create a rich, smooth sauce for the meat and vegetables.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers crock pot brisket in an airtight container in the fridge for 3-4 days.
- Freeze: Wrap leftovers crock pot brisket in plastic wrap or foil, then store it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, refrigerate overnight before reheating.
- Reheating: Reheat leftovers crock pot brisket in the oven at 300°F for 15 minutes, or until heated through, to keep the brisket tender and juicy. Alternatively, reheat in a covered skillet on low heat for 8 minutes, adding a bit of beef broth to keep it moist.
Nutrition Facts
Serving Size: 1 serving (approximately 3 oz of cooked brisket with BBQ sauce)
- Calories: 320 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 800mg
- Potassium: 500mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 25g
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Pioneer Woman Crock Pot Brisket Recipe
Description
This easy Pioneer Woman Crock Pot Brisket is a flavorful and tender meal perfect for busy days. With simple ingredients like carrots, potatoes, and beef brisket, it’s a comforting dish that practically cooks itself. The rich gravy and tender meat make every bite irresistible!
Ingredients
Instructions
- Season the Brisket: In a small bowl, mix the onion soup mix, brown sugar, salt, and black pepper. Sprinkle this mixture over both sides of the brisket and rub it in.
- Prepare the Slow Cooker: Place the brisket, fat cap side down, in a 6 to 8-quart slow cooker. Top it with thyme sprigs, garlic, and bay leaves. Add the carrots, potatoes, celery, and onion on top of the meat.
- Make the Gravy: In a measuring cup, whisk together the beef stock, Worcestershire sauce, and cornstarch until the cornstarch is dissolved. Pour the mixture over the brisket and vegetables in the slow cooker.
- Cook the Brisket: Cover and cook on high for 5-6 hours, or on low for 8 hours, until the brisket is tender but still sliceable.
- Slice and Serve: Remove the brisket from the slow cooker and place it fat cap side up on a cutting board. Discard the thyme and bay leaves. Thinly slice the brisket against the grain. Serve the slices with the vegetables, drizzling the gravy over the top.
Notes
- Trim the Fat: Before cooking, trim excess fat from the brisket to ensure it doesn’t become too greasy. Leaving a little fat will help keep the meat moist and tender.
- Use Fresh Veggies: Fresh carrots, potatoes, and celery will give you the best flavor and texture. Avoid using frozen veggies, as they can become mushy.
- Let the Brisket Rest: After cooking, let the brisket rest for 10-15 minutes before slicing. This helps the juices redistribute, making the meat more tender and juicy.
- Slice Against the Grain: Always slice the brisket against the grain to ensure it’s tender and easy to eat.
- Add Extra Gravy: If you want more flavor, you can thicken the gravy by whisking in a little more cornstarch mixed with water. This will create a rich, smooth sauce for the meat and vegetables.
Pioneer Woman Crock Pot Brisket Recipe