Slow Cooker Beef Brisket with Potatoes and Onions
Slow Cooker Beef Brisket – Our Savory and juicy beef brisket with potatoes and onions is perfect for celebrating special occasions with the family. Our slow cooker beef brisket recipe is a complete meal that’s terrifically easy to put together, and allows you to “set and forget” until ready to serve.
Who else is feeling a bit nostalgic for days when the entire family would come together to sit around the table and enjoy a big meal?
With holidays like Mother’s Day, Passover, and Easter just around the corner, I thought it would be the perfect time to go back to a classic recipe that everyone loves and is terrifically easy to make!
Our Slow Cooker Beef Brisket with Potatoes and Onions is a simple, delicious, and satisfying all-in-one meal for feeding a hungry family.
PLUS the entire recipe is gluten-free, dairy-free, nut-free, and Kosher (be sure to check the label on your bouillon), and is therefore excellent for easily accommodating nearly any dietary need.
Slow Cooker Beef Brisket with Potatoes and Onions
When cooked properly, I think beef brisket is just about the most flavorful piece of meat you can enjoy. Using a slow cooker to do the cooking not only allows you to be hands-off: it helps to ensure that the brisket is thoroughly cooked, and is therefore superbly tender and perfectly juicy.
The meat is heavily seasoned with a sweet and smoky spice blend before being placed on a hearty layer of potatoes, mushrooms, and sautéed onions. While all together in the slow cooker, the veggies and brisket both become incredibly savory.
Can’t you just imagine how divine your house will smell after this crock pot beef brisket has been cooking all day?!
What Ingredients You Need
Using just a handful of wholesome ingredients you’re able to create the best Beef Brisket with Potatoes and Onions, with barely any effort.
- Beef brisket – choose a piece that is nice and flat to sit evenly in the crock of your slow cooker
- Russet potatoes – cut into slices
- Button mushroom – (optional) halved
- Onion – peeled and sliced thin
- Olive oil
- Red wine vinegar
- Beef base paste – or powdered bouillon
- Brown sugar
- Smoked paprika – or use sweet paprika + 1 teaspoon liquid smoke
- Salt and pepper
- Garlic powder
- Onion powder
How to Make the Best Beef Brisket in the Slow Cooker
The first step to making our incredibly juicy, melt-in-your-mouth Beef Brisket with Potatoes and Onions is to prepare the veggies.
1. In a skillet on medium high heat, sauté the onions while you cut up the mushrooms and potatoes.
2. Place sliced potatoes in the bottom of the slow cooker crock, add mushrooms and sautéed onions, and drizzle with red wine vinegar.
3. To prepare the beef brisket, first massage all over with beef paste to coat. Then, in a small bowl combine the brown sugar, smoked paprika, salt, pepper, garlic powder and onion powder.
Note: If you’re using powdered beef bouillon rather than paste, add the powder to this seasoning mix.
4. Sprinkle and rub the mixture on both sides of the beef brisket.
5. Lay the seasoned brisket on top of the prepared veggies in the slow cooker. Cover and cook on HIGH for 6-7 hours, or on LOW for 11-13 hours.
When ready to enjoy, transfer the cooked brisket to a sturdy cutting board. Cut into thin strips, going against the grain and at a slight angle.
Place the potatoes, onions, and mushrooms on a serving platter, and arrange the slices of brisket on top. Garnish with parsley if you wish, and serve warm.
Get the Complete (Printable!) Slow Cooker Beef Brisket Recipe Below. Enjoy!
How Do I Avoid a Tough Brisket?
I know many people tend to avoid cooking beef brisket because of that one time they had it and the meat was tough and/or dried out. The key to truly tender beef is to make sure the meat is well-cooked, and so it’s best to leave alone in the slow cooker for as long as you can without overcooking.
Our crock pot beef brisket recipe calls for 6-7 hours on high or 11-13 hours on low, and either of these settings should yield a perfectly juicy brisket.
What Other Dishes Do You Suggest Serving?
While this Slow Cooker Beef Brisket recipe is a complete meal on its own, I recommend enjoying it with a fresh salad and/or delicious, crusty bread on the side.
It also makes a wonderful dinner for a big family gathering when you serve with additional veggie side dishes, like Honey Butter Roasted Carrots, Oven Roasted Broccoli, or Creamed Spinach.
Add more starchy-goodness to the table with the Best Macaroni and Cheese or Famous Corn Pudding. Yum!
Do Leftovers Keep Well?
Absolutely! You can store leftover or meal prepped Beef Brisket with Potatoes and Onions in an airtight container for 3-4 days in the refrigerator. It will store well wrapped tightly in freezer-proof containers in the freezer for up to 3 months.
I do recommend that you store any extra juices or gravy separately, however, to keep the potatoes from getting soggy.
Looking for More Complete Meals Made in the Slow Cooker?
- Slow Cooker Shepherd’s Pie
- Crock Pot Brisket Sandwiches (Texas BBQ Beef)
- Chicken Broccoli Slow Cooker Lasagna
- Bistro Slow Cooker Chicken and Rice
- Crock Pot Pork Loin with Vegetables
- Slow Cooker Garlic Butter Chicken with Potatoes
Slow Cooker Beef Brisket with Potatoes and Onions
Ingredients
- 4 pounds flat beef brisket
- 2 pounds russet potatoes cut into slices
- 8 ounces button mushrooms halved (optional)
- 1 large onion peeled and sliced thin
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon beef base paste or powdered bouillon
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika or sweet paprika + 1 tsp liquid smoke
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Set out a large 6-8 quart slow cooker. Preheat on high. Set a skillet over medium heat, and add the oil.
- Veggie Prep: Peel and slice the onions first. Then place them in the skillet. Sauté for 2-3 minutes to soften. Meanwhile, cut the mushrooms in half. Then cut the potatoes in half, and slice into ¼ – 1/3 inch pieces.
- Place the potatoes in the bottom of the slow cooker. Add in the mushrooms and sautéed onions. Drizzle the red wine vinegar over the top.
- Brisket Prep: Massage the beef base over the surface of the brisket. In a small bowl mix the brown sugar, smoked paprika, salt, pepper, garlic powder, and onion powder. (If using powdered bouillon instead of beef base, add it to the dry rub.) Sprinkle and rub the brisket with the spice blend on both sides.
- Lay the brisket over the chopped produce in the slow cooker. Cover and cook on high for 6-7 hours, or on low for 11-13 hours.
- When ready to eat, move the brisket to a cutting board. Cut into thin strips against the grain. Then place the potato mixture on a serving platter and arrange the sliced brisket on top. Garnish with parsley if desired. Serve warm.
Very simple for a first timer with brisket! We did 1lb carrots and 1lb potatoes. Even my 9 month old was a fan!
Does any one know if I opt out sliced potatoes so I can do mashed. How much time is cut off I’m assuming not having potatoes will mean more direct heat to meat and veggies. Would that be an quicker cooking time too ?
I’ve not tried this recipe. Should the potatoes be peeled before slicing and going in the cooker?
Hi Bob,
You do not have to peel the potatoes in this recipe, unless you want to. :)
This beef brisket was so delicious! So easy to make thanks to the slow cooker! And the leftovers will be perfect for lunch this week!
This was really amazing! Such a great dinner for my family!